Never brined a turkey before so I'm giving it a shot.
Looks like this is what I am gonna go with:
1 gallon of H20
1/2 cup K salt
1/2 cup brown sugar
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon celery seeds
After brining for 24 hrs, I was gonna sprinkle it with a basic bbq rub.
Any comments or suggestions from you regular briners?
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"