T Bird Brine

[LDOJYD]

Now that I have squared up where I am in the forum, Hey folks, been a looooong time since I been to the forum. Anyone got a 'knock yur sox off" brine recipe? Looking to try something new this year.

[Ron_L]

Here is the official Talkin' Turkey thread.

http://www.bbq-brethren.com/forum/showthread.php?t=120494

And here is a thread specifically about brining...

http://www.bbq-brethren.com/forum/showthread.php?t=119611

I like the Holiday Turkey Brine recipe in Smokin' Okie's Brining 101 document (I don't use the optional tenderquick)

There is a Google search near the bottom of the page that searches just this forum. You'll find a bunch of brine recipe there.

[Redleg71]

Boom. I do.

Apple Juice Brine

1 qt Apple Juice
3 qt Cold Water
Brown sugar
garlic cloves
kosher salt
oranges
bay leaves
cloves
ginger

Bring the apple juice, brown sugar, and salt to a boil
Add the cold water to the apple juice and throw in your cloves, orange quarters, garlic, bay leaves, cloves and fresh ginger to the brine.

Dump in the bird and let brine for at least 24hours.

After brining take the bird out and pat dry. Rub down with your favorite rub for at least 4 hours prior to thrwoing on you pit.

[LDOJYD]

So far really good. I do like the Ole Smokin Joe recipe and will look at using that. One question I have always had is these recipes are typically for a 10-12 lb bird and I have a 19lber. I do know that simply doubling is not the correct method of increasing the fluid level as you may get to much salt etc. that said, what is reasonable to add to make enough brine for a large bird or is it best to just make sure the bag is type ensuring the brine is covering the whole bird....