Raye Minor
05-09-2005, 11:10 PM
http://www.susanminor.org/images/smokers/sunsepa.gif
Maple Flavored Turkey Brine, by PAsmoker
From PAsmoker
http://www.susanminor.org/images/smokers/sunsepa.gif
I usually brine my bird. Here's an approximation of my recipe. I change it up a little from time to time.
BRINE
1 gallon cold water (or more depending on the size of your bird)
1 1/2 cups kosher salt
1/4 cup black pepper
1 1/2 Tbs. crushed or minced garlic or garlic powder
1/2 Tbs. onion powder
1/2 ounce maple extract flavoring
Couple of bay leaves
Few cloves (or if ground already, add to taste)
Optional – use one or more.
12 oz. can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spice (to taste)
DIRECTIONS:
Combine ingredients and mix well until all salt is dissolved.
Rinse turkey, and pat dry with paper towels.
Then immerse turkey in the cooled brine. Turkey should be completely submerged in the brine (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover and refrigerate overnight.
After brining, rinse well before smoking.
Smoke until internal meat temperature of 170 degrees F.
I've been using maple wood here lately. With the maple extract & maple smoke,mmmmmmmmmmmmm.
Maple Flavored Turkey Brine, by PAsmoker
From PAsmoker
http://www.susanminor.org/images/smokers/sunsepa.gif
I usually brine my bird. Here's an approximation of my recipe. I change it up a little from time to time.
BRINE
1 gallon cold water (or more depending on the size of your bird)
1 1/2 cups kosher salt
1/4 cup black pepper
1 1/2 Tbs. crushed or minced garlic or garlic powder
1/2 Tbs. onion powder
1/2 ounce maple extract flavoring
Couple of bay leaves
Few cloves (or if ground already, add to taste)
Optional – use one or more.
12 oz. can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spice (to taste)
DIRECTIONS:
Combine ingredients and mix well until all salt is dissolved.
Rinse turkey, and pat dry with paper towels.
Then immerse turkey in the cooled brine. Turkey should be completely submerged in the brine (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover and refrigerate overnight.
After brining, rinse well before smoking.
Smoke until internal meat temperature of 170 degrees F.
I've been using maple wood here lately. With the maple extract & maple smoke,mmmmmmmmmmmmm.