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Move this if needed. It has been used by Uncle-Bill for years & is my favorite Turkey brine, along with the Beer -n- Butter injection, which I will find someday & post. Funny how after a move, you can't find any underwear or clean socks, but I made DAMN SURE all my cooking, smoking, grilling stuff was where I could get to it. This was written down on a piece of paper, but I do believe it was/is the same one that was on the Little Chief Smoker owners manual/recipe book from a Little Chief I got when I was 16 or so. (30 Years ago). Nowadays, I just do it all on the smoker, or finish on the bbq.
Maple Turkey
BRINE
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1/2 cup salt
1/3 cup brown sugar
1/2 tsp maple flavoring
1 tsp onion powder
1 tsp celery salt
1 bay leaf crushed
1 cup dry white wine
1 tbsp pepper
3 cups water
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Place turkey in brine for 8 to 12 hours. Remove from brine, rinse and air dry. Preheat your smoker and place the turkey on the rack (Open upper and lower cavities to expose insides to smoke flavor). Smoke with Hickory or Cherry chips for 30 minutes per pound, 3 panfuls of chips maximum. Baste with Maple syrup once during last hour of smoking. Remove from smoker and finish baking in oven at 300* about 15 minutes per pound. Baste with Honey the last hour of cooking.
Maple Turkey
BRINE
____________________________
1/2 cup salt
1/3 cup brown sugar
1/2 tsp maple flavoring
1 tsp onion powder
1 tsp celery salt
1 bay leaf crushed
1 cup dry white wine
1 tbsp pepper
3 cups water
_____________________________
Place turkey in brine for 8 to 12 hours. Remove from brine, rinse and air dry. Preheat your smoker and place the turkey on the rack (Open upper and lower cavities to expose insides to smoke flavor). Smoke with Hickory or Cherry chips for 30 minutes per pound, 3 panfuls of chips maximum. Baste with Maple syrup once during last hour of smoking. Remove from smoker and finish baking in oven at 300* about 15 minutes per pound. Baste with Honey the last hour of cooking.
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