Turkey Brine - Need Help!

[Fat_Head_Carl]

Hey Everyone,

I plan on smoking two turkey breasts (cavity, without the legs & wings - don't ask me why it is this way...I didn't buy it). I took a look for a brine thread, and maybe I'm not looking in the right spot...

I was thinking about brining. I didn't do it last year, and they came out just fine...but, I always like to move forward.

Any recipe for a turkey brine that you could pass along.

I have a period of overnight to brine - is that enough time?

Thanks in advance, Fat Head Carl

[Zeeker]

I got this from a friend a while back, I think he got it from the net... He say's it great but I never tried it...

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

On edit: he said it does a 10 to 15lb turkey...

[Kingudaroad]

moving forward

I'm a big fan of injecting turkey breasts. I use cajun butter. moist and buttery. Especially if you only have overnight.

http://www.smoked-meat.com/forum/sho...3022#post33022

[wutang]

I have used this one for chicken quite a few times and like the results.
http://smoked-meat.com/forum/showthread.php?t=2143

You may have to double the amounts listed there for a turkey though.

[supervman]

Tip has a real good one too.
I forget what he calls it off hand, but it's real good.

[wutang]

Tip has a real good one too.
I forget what he calls it off hand, but it's real good.

Here is the one you are talking about
http://smoked-meat.com/forum/showthread.php?t=103

[supervman]

Thanks there Wu
I must have missed it.
I used it at Thanksgiving and it was real great.

[Slanted88]

Tip has a real good one too.
I forget what he calls it off hand, but it's real good.

I'll have to admit if I was in front of the Judge to testify if this is a good brine, i'd have to call a time out & show him & the member's of the jury. We gotta throw some yardbird's on the smoker! Let you taste bud's decide! Mighty fine brine & ya can add subtract or multiply to yer likin's. That be cypherin for Tip!

[PitRow]

Here's my brine for all kinds of poultry, including turkey and duck...

For each gallon of water add the following:

3/4 cup non-iodonized salt (pickling and canning is what I use)
1 cup brown sugar
3 cups apple cider
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 oz maple flavoring
1 tsp ginger
3 Tbsp ground black pepper
2 Tbsp minced garlic
1 cup dry minced onions
2 bay leaves
2 Tbsp Italian seasoning

Make enough to cover the bird completely and soak overnight.

[Fat_Head_Carl]

Awesome - thanks guys - I'll probably blend the recipes to some degree...with what I have on hand.

[Richtee]

Not to confuse the issue, but I will usually use a dry white wine for about half ot the liquid for my brines for poultry...

Enjoy!