Does anyone have a good brine to use for a turkey before smoking?
I like a brine with about 3/4-1 cup kosher salt per gallon. I also add 2 cups brewed coffee per gallon and, for an average sized bird, a small jar (probably 2 cups) molasses.
Alternately, I also like to add to the water and salt about half a cup of brown sugar per gallon, a palmful of peppercorns, and a cup of bourbon.
I like a 1 cup salt/brown sugar per gallon using Apple Cider. It's not the best time of year for the cider though. I'm not talking about hard cider.
JD Turkey brine
1 cup kosher salt
1/2 cup light brown sugar
1/2 gallon water
1/2 gallon apple cider
1 tablespoon crushed black pepper
1 gallon iced water
1 red apple, sliced
1 green apple sliced
1 fennel bulb quartered
2 oranges quartered
1 large lemon quartered
2 carrots chopped
2 celery sticks chopped
1/2 onion, sliced
1 cinnamon stick
1 cup Jack Daniels Tennessee Whiskey
1 handfull each rosemary, flat leaf parsley, sage & thyme
Mix the first six ingredients in a large pot and bring to boil stir until the salt and sugar are dissolved. Add the iced water and when cool add the other ingredients.
Brine the Turkey for several hours or overnight.
Here's the one I use for poultry. Scale to whatever amount you need for the size of bird you're cooking.
2 Quarts water
1 C chopped sweet onion
4-6 garlic cloves chopped
1/2 C kosher salt
1/2 C packed dark brown sugar
1 TBSP fresh thyme
1 TBSP fresh rosemary finely chopped
1/4 C coarsely ground black pepper
1 TSP hot paprika
1 TSP cumin seeds
3-4 bay leaves
Throw the onion and garlic with one cup of water in the food processor and blend to a coarse texture. Throw it and everything else in a non-reactive pan. Boil for 10 minutes decrease heat and simmer for 30. Let cool and refrigerate before use.
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