Turkey Brine

Rolling Egg

I guess Im gonna go with the recomendation of brining in 1/2 cup salt and 1 cup maple syrup. Overnight? Im gonna try to find some apple wood to use instead of hickory. Cook to 160 internal and let stand for 30. Let me know if Im all wrong. It will be probably Thursday when I do it and I will go for my first pics on here for all to see. Thanks guys!

thirdeye

How much liquid??

Many standard brines are 1 cup kosher salt to 1 gallon of water, I lean toward 3/4 cup salt to 1 gallon. Any less and you are not really brining.

Rolling Egg

I will do with 3/4 if thats what you recommend.Kosher or iodized? What about the syrup. Do you go with more with more water i guess.

thirdeye

Here is the deal with salt....I guess I should pay attention to my own advice and not list amounts in fractions or full "cups". You need to go by weight.

Grain size will vary between brands. I happen to use Morton’s kosher salt and 6 ounces is approximately 3/4 cup (or 12 tablespoons). I think Diamond kosher is larger grain and of course something like canning salt is like table salt and very fine. Use weight and you will be more accurate.

Lastly, don't use iodized salt.

Once you get the concentration 6oz to 1 gallon, you can add about anything else you want. Sugar or syrup is popular to knock the edge off the salt in there. Pepper, garlic cloves, onion slices, lemon or even some beer is popular in brines.