brined smoked turkey

greeneggpoc

Planning on doing my first smoked turkey on Saturday, and I was looking for a good brine recipe and smoked turkey recipe to go with.[p]Thanks, all!

SSN686

Morning greeneggpoc:[p]The link below is to QBabe's Maple Brined Turkey which is delicious![p]Have a GREAT day!
Jay[p]

[ul][li]turkey brine[/ul]

greeneggpoc

SSN686,
Thanks, I didn't have the link to QBabe.

Three-Legged Pig

greeneggpoc,[p]I did this one last year and it was fantastic. Cook indirect with the wood you like at about 300 - 350 dome. I used apple wood and pulled at breast temp of 165.[p]The rest is just as the recipe says.[p]Good luck.[p]

[ul][li]Apple-Brined and Hickory-Smoked Turkey Recipe[/ul]

Nessmuk

Three-Legged Pig,
After trying many brinds, I settled on a brine I bought @ Williams-Sonoma.[p]

ThrRoff

<p />greeneggpoc,
Here is the brine recipe I like for turkey and geese:
2 Quarts water
4 Tablespoon pickling spices or juniper berries and spices of your choice
1 onion chunked up
chopped garlic to your taste
3/4 cup of salt. [p]I like to keep the Egg at around 375 with apple wood smoke. It will take 4 to 5 hours for a 12 pound turkey

J Appledog

greeneggpoc, Here's one I posted a few years ago....[p]Posted by J Appledog on November 05, 2001 at 10:15:13:[p]Cat shared this brine recipe with me about a year ago. I have brined pheasants and turkeys and quail in it with rave reviews so, wanting no surprises, I chose this for the turkey competition. Even some of the judges asked for the recipe, so here it is. Thanks again, Cat![p]Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs[p]Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)[p]Rinse and let air dry, under refrigeration, overnight.

SSN686

Morning greeneggpoc:[p]The link was below my name, but just in case it didn't work copy the below info into the address bar.[p]http://www.phhp.ufl.edu/~tlambert/recipes/Maple-Brined-Turkey.htm[p]Have a GREAT day!
Jay