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Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.Atlanta NOTP suburbia.
Griffin's Grub or you can find me on Facebook
Start with enough water to dissolve;
1cup kosher salt, I cup light brown sugar,
1/4 cup dried sage
2 tbs dried garlic
1/2 dried onion powder
2 tbs whole peppercorns
6 bay leaves.
1 tbs paprika.
Bring to a boil and simmer 10 mins, add to 1 gallon of ice cold water. Put turkey and brine in 2 gallon bag overnight - keeping under 40 degrees F. Air dry in fridge for a couple of hours and proceed with egg, as normal.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
Here is how I like to do them with or without bone. Brining IMHO yields a very moist breast.
@CenTex, that link you provided, did you use kosher salt or pink salt, couldn't tell from the thread.