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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
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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.