What brine is recommended for a whole turkey to be smoked?

[smokeusum]

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got!

 

[sandyut]

I expect many replies.

I use this one for all poultry:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

 

[chopsaw]

I like Pop's brine on all poultry . If I don't use it I get questioned at the table .
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure one
1 tsp lemon or orange extract . I like the orange the best .

Inject as much as it will hold , and soak overnight .
Drain , rinse and pat dry . Back into the fridge for an hour or so .
Black pepper only on the skin .

 

[normanaj]

chopsaw beat me to it!

 

[chopsaw]

Simple and good .

 

[uncle eddie]

This is the one I use all the time:

• 1/2 gallon water
• 1/2 gallon vegetable stock
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tbsp Sage
• 1 tbsp Rosemary
• 1 tbsp Thyme

12 to 24 hour soak
rinse very well after brining

BRINED TURKEY COOKS WAY WAY FASTER THAN UNBRINED

 

[clifish]

I am lazy, ordered the Spice Island brine mix. Will add cure, rubbed sage, peppercorns and lingonberries to it. Inject and soak for 24-48 hours in the fridge. Then goes for a spin on the kettle.

 

[Kevin DeShazo]

Duplicate post

 

[Kevin DeShazo]

This is the brine recipe we use. Then I smome it with orange wood

Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter Recipe | Food Network Kitchen | Food Network https://share.google/OrQoZV9CI9QW5vllB

We used to make a Guiness brined turkey also, have to see if I can find that one

 

[Brokenhandle]

I'm with chopsaw the first time we tried it we loved it. The first time we brined a bird we used a brine from Alton Brown... said we would never make another turkey without brining it.

Ryan

 

[Fueling Around]

Don't eat turkey.
My wife and I are low salters so we use a 1/2% brine on chicken. Holds the moisture well and great taste for us to enjoy. I go both ways as in straight brine or using cure#1 depending on the destination for flavor.

 

[bmudd14474]

Can't go wrong with Slaughterhouse or pops brine

 

[Gonna Smoke]

I like Pop's brine on all poultry . If I don't use it I get questioned at the table .
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure one
1 tsp lemon or orange extract . I like the orange the best .

Inject as much as it will hold , and soak overnight .
Drain , rinse and pat dry . Back into the fridge for an hour or so .
Black pepper only on the skin .

I've used Pop's brine before but the addition of the extract got my attention. Made up a double batch today with the orange extract and WOW, does it smell good. I've got it chilling in the fridge for now awaiting its meeting on Tuesday with a turkey and it smells amazing.

So my question Rich is it purely olfactory or can you actually taste it in the finished turkey? Not that it matters much because it's gonna happen regardless, just curious...

 

[chopsaw]

Charles , it’s both really . I inject and soak . As with any of it , it should be part of the flavor , and not something that dominates . I was using the lemon , but the orange is my favorite now . It’s a great add .