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brined smoked turkey

greeneggpoc
greeneggpoc Posts: 9
edited November -0001 in EggHead Forum
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!
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Comments

  • SSN686
    SSN686 Posts: 3,507
    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]

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • greeneggpoc
    greeneggpoc Posts: 9
    SSN686,
    Thanks, I didn't have the link to QBabe.

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  • Three-Legged Pig
    Three-Legged Pig Posts: 9
    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]
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  • Nessmuk
    Nessmuk Posts: 251
    Three-Legged Pig,
    After trying many brinds, I settled on a brine I bought @ Williams-Sonoma.[p]
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  • ThrRoff
    ThrRoff Posts: 169
    turkeycook1ss.JPG
    <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
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  • J Appledog
    J Appledog Posts: 1,046
    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.

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  • SSN686
    SSN686 Posts: 3,507
    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

    Have a GREAT day!

       Jay

    Brandon, FL


     

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