has anyone tried this? i am thinking about using it on a butt as well as an injection...to late for thanksgiving but just in time for Christmas !!!
Shake's Honey Brine Injection
½ gallon water
½ cup pickling salt
½ oz. tender quick (1 tbsp)
½ cup honey
2 bay leaves
1/8 tsp ground cloves
¼ tsp pickle spice
Shake's Honey Brine
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
4 bay leaves
¼ tsp ground cloves
½ tsp pickle spice
) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.
5) If using Shake's Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.
Shake's Honey Brine Injection
½ gallon water
½ cup pickling salt
½ oz. tender quick (1 tbsp)
½ cup honey
2 bay leaves
1/8 tsp ground cloves
¼ tsp pickle spice
Shake's Honey Brine
1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
4 bay leaves
¼ tsp ground cloves
½ tsp pickle spice
) For fried or smoked turkeys, brining provides for:
a) adding moisture to bird;
b) a cushion in cooking; if turkey is cooked a little too long, it will still be moist;
c) flavor from seasonings in brine;
d) prevention against growth of bacteria; due to sodium nitrates in Tender Quick.
2) Use turkeys in the range of 12 – 14 lbs.
3) Fry turkey for 3.5 – 4 minutes per pound at 325-350ºF.
4) If you are not concerned about price of oil, use peanut oil. Peanut oil has a smoke point of 441 – 450ºF. Otherwise, canola oil works very well. It cost less, but has a lower smoke point, generally around 400ºF.
5) If using Shake's Honey Brine, heat all ingredients, except honey, to 160ºF. Pour honey into the mixture and stir. Note: temps above 160ºF will break down the honey content. Force cool to room temp. If soaking whole bird, make enough brine to completely submerge bird. You must keep bird refrigerated for whole duration of soak!
6) Inject brine at least night before, 24 hours if possible, 48 hours for soaking bird.
7) Pat the bird dry of all water and let bird set at room temp for 1 hour before frying.
8) Optional: Apply any dry rub or seasoning at this time. Can be added to outside and/or inside of bird. To help seasoning stick to bird, spray bird with cooking spray or oil before adding dry rub or seasoning.
9) Polder type thermometers work well for monitoring oil temp. You will not hurt the probe providing the temp stays within recommended probe range.
