great brine recipe

kim

I found a really good sounding recipe for honey brined turkey at epicurious.com.
8 qts. water
2c. coarse salt
1 c. honey
2 bunches fresh thyme
8 lg. cloves garlic-peeled
2 T. coarse black pepper
2 lemons, halfed
2 T. olive oil
5 c. canned low salt chicken broth
I'm going to try this, except substitute apple juice for part of the broth. What do you think?

Tractor

kim,
Sounds pretty good. I think I'm going to try this one I found here on a post last week. Have you seen it?[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 24-36 hours, 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.)

kim

Tractor,
That one sounds good also, and I did see it. However, I was concerned that it would be to sweet. I'm trying to stick to a general rule of 1/2C. sugar (or other sweetners) per gallon of water. I hope you let me know if it turns out good...I'm sure it will on the BGE!!!

Unknown

kim,
Here are a couple of other brine recipes for you. I've tried the Fat Man's brine and it's great.[p]Regards,
Chuck Lane
[ul][li]BBQ Lodge Brines[/ul]

Marvin

kim,
Sounds good. I would modify it by using the zest of two lemons (stronger lemon flavor) and add 7-8 crushed juniper berries. Have fun.

Steve

kim,
DO YOU HAVE ANY SUGGESTIONS FOR SMOKING PHEASANTS
LET ME KNOW[p]STEVE