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Would someone share their turkey brine and the process, how long to brine ect.
do you guys think if I get a cooler wash it out good with Clorox and rinse well and put it in there I'll be good. Should I put in a big garbage bag then cooler???
Easy. Use kosher salt. Salt your meat liberally (it should look like a light snowfall on the bird). Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt (I skip this step because I like salty skin). Pat dry. Roast as desired. For even better results, carefully separate the skin from the breast and thighs and rub the salt directly on the meat, under the skin.
[FONT=Arial,Verdana,Helvetica,sans-serif]We use this simple brine, in a 5 gallon bucket. make as many batchs as required to cover[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]1 gallon cold water[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]1 cup Kosher Salt[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]1/2 cup dark brown sugar, packed[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]Use a pie pan with a weight to keep it submerged[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]We brine 24 hours.[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]For smoking we allow it to air dry and drain in the fridge for about 3 hours on a rack[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]For frying we will air dry and drain for 24 hours[/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]We smoke with a little apple wood at ~ 325-350 and pull at ~ 165, let it rest ~ 1 hour and carve. [/FONT]
[FONT=Arial,Verdana,Helvetica,sans-serif]They come out pretty nice.[/FONT]