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Does anyone have a good idea receipe for brine. First time trying it on a turkey breast.
You can see mine in the cooks section of my website...[p]Wess
There are some great great recipes on forum participants sites. I stumbled across a honey brine recipe from Wegman's that we've found nice:
Brining is real easy, and there have been a lot of posts recently on the subject. Here is a real good brine:[p]1 gallon water
1 cup coarse kosher salt
3/4 cup soy sauce
1/2 c white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice
1 ounce Morton’s Tenderquick (optional)
Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients.[p]Allow mixture to cool before placing meat into solution. Place 10 - 12 lb. turkey in non-reactive container and cover with brine. [p]
Refrigerate for minimum of 24 hours, preferably 48 hours. [p] [p]Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry. Apply light coating of your favorite rub or spices. [p]Place turkey in BGE and smoke cook at 200ºF for one hour per lb. with 4 oz. wood. I like cherry or apple wood for my turkey. [p]Smoke until internal temperature of breast reaches 160ºF to 165ºF. Remove from Egg and allow to sit for 30 minutes before slicing.[p]Note: About the “optional” Tenderquick. If you smoke a turkey at temperatures of 180º to 225ºF, you might want to consider using the Tenderquick. The turkey will be spending a lot of time in the DANGER ZONE of 40º to 140º, so just be aware of this. If in doubt, use the Tenderquick. [p] [p]Here is a good source for Brining information:
Hey, I found another good source for Turkey brines:[p]
more turkey brines
here's another one on brining turkey
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