Smoked Turkey Brine
Thought I would share a brine I use for smoking Turkey and Chickens. I've got a 20lb bird soaking right now!
1 gallon HOT water 1 lb Kosher Salt 2 quarts Vegetable Broth 1 lb Honey 2T Liquid Smoke 7 lb's Crushed Ice. In the hot water dissolve the salt and honey. Stir in the Liquid Smoke and the Vegetable Broth. Place the Turkey in a large cooler and pour the bag of ice on top and brine over night at least 12 to 16 hours. Smoke the bird until fully cooked or smoke for 4+ hours and finish off in an oven. I use a 5 gallon cooler that works perfect to brine a large Turkey or three Chickens: http://www.bettymills.com/store/imag...168501_2_1.JPG This is the smoker I have. It's a wet smoker and propane powered. It holds lot's of meat! I can smoke a Turkey in 6 hours.... http://i.walmartimages.com/i/p/00/06...97_215X215.jpg |
That sounds good. Just made a brine for our turkey. We're deep frying ours.
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Having Thanksgiving with some "local" friends. We're having wild turkey breasts (really the only enjoyable meat on them), smoked on the normal BarBQ. And fresh venison tenderloins. And a traditional turkey for the folks we havn't got the "city" ought of yet.
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Couple years ago I went 50/50 on Turkey's for my friends farm. We got wild North American's to go with three other breeds. Those wild turkey's don't get very big, but damn they are tasty!
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A guy I work with did his wild turkey breasts in that brine and he said it was delicious.
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