Turkey Brine

Hook'em Texans · 07-31-2011, 11:44 AM

Does anyone have a good brine to use for a turkey before smoking?

cmcadams · 07-31-2011, 11:50 AM

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.

bigabyte · 07-31-2011, 12:08 PM

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.

BlueHowler · 07-31-2011, 12:27 PM

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
10 cloves
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.

Norm · 07-31-2011, 04:08 PM

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.

07-31-2011, 11:44 AM	#1
Hook'em Texans Is lookin for wood to cook with. Join Date: 11-18-09 Location: Austin, TX	Turkey Brine Does anyone have a good brine to use for a turkey before smoking? __________________ http://austinsmokin.blogspot.com/

07-31-2011, 11:50 AM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

07-31-2011, 12:08 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

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07-31-2011, 12:27 PM	#4
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	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 10 cloves 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.

07-31-2011, 04:08 PM	#5
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	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.