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I need a brine recipe !!!

Jeffroe189
Jeffroe189 Posts: 273
in EggHead Forum
On hand I have 
  • cloves of garlic
  • 2 oranges
  • 1 lime
  • some sprigs of rosemary 
  • sugar
  • coarse kosher salt
  • Misc herbs and spices
Lots of questions lol
  • I have a 21# turkey to do how long should I brine it for. I have seen anywhere from 24 to 36 hours. 
  • Will it hurt to put it in tonight and let it stay until Wed morning when I move it to the refrigerator?
  • Should I just throw all that in a pot and make a brine with it? 
I plan on putting the turkey in a 5 gallon bucket and set it in the spare refrigerator the whole time. Do I just add water until it covers the bird or should I keep the ratio of salt, sugar, and water the same depending on how much water I need.

Thanks for the help everyone. 

I am over whelmed with all the great information on this sight and just want this to be the best turkey anyone has ever eaten.lol I currently have about 13-15 people coming over and need this to WOW everyone.
Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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Comments

  • grege345
    grege345 Posts: 3,515
    I would prolly make the brine tonight so after you boil it you can let it properly cool till tomorrow. Strt brining bird this time tomorrow. 24 hours should be plenty
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • billyray
    billyray Posts: 1,277
    edited November 2013
    In a gallon of water add 1 cup of kosher salt and 1/2 cup of sugar. Quarter the organes, smash the garlic cloves. Add other spices and herbs that you like, rosemary, sage, thyme etc. Whole pepper corns if you have them and juniper berries. Bring the mix to a boil to dissolve the salt and sugar, then let cool to room temp. at that point refridgerate and chill below 40 degrees. Add the cooled brine with another 1-1/2 gallons of water and cover the bird in your container. Let it go for at least 24 hours, remove from the brine and rinse and put back in the fridge for another 24 hours or what ever time you have until cook time. The rest in the fridge helps the salt disperse throughout the bird.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • grege345
    grege345 Posts: 3,515
    Btw don't over think your brine. Equal parts salt and sugar. 1cup each. Rest is up to u. Whatever u wanna do really but I'd leave the rosemary out and save it for the cavity during the cook.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jolly Bill Barker
    Jolly Bill Barker Posts: 119
    my favorite brine is very simple.  I cut a garlic head in half exposing the garlic cloves smash with my knife and fist one time each side.  Put it 4 to 6 bay leaves and that is it.  Brine over night.  I don't boil my water because I use pickling salt and no sugar.  
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  • Jeffroe189
    Jeffroe189 Posts: 273
    Brine has been made and is now cooling. 
    Thanks for your help everyone!!!

    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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  • Jeffroe189
    Jeffroe189 Posts: 273
    edited November 2013
    grege345 said:
    Btw don't over think your brine. Equal parts salt and sugar. 1cup each. Rest is up to u. Whatever u wanna do really but I'd leave the rosemary out and save it for the cavity during the cook.
    I like the idea. How much should I put in the cavity? 

    I have plenty of rosemary. lol  My mother in-law has a plant the size of a small car...

    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
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