A great Brine for Turkey

[Hj]

Would appreicate a good brine for Turkey one that will knock your socks off.
Thxs in advance.

Anyway you fix it from smoking it to baking to whatever it is.

[Stan41]

Here is what I have done for several years. It suits me. I have one brining as I write this:
Turkey Brine Recipe For 2 Turkeys


* 2 gallons water
* 2 cups coarse Kosher salt
* 1 1/2 cups soy sauce
* 1 cup white sugar
* 1 cup brown sugar
* 1 cup honey
1 cup apple cider vinegar
1 teaspoon sage
* 8 tablespoons black pepper
* 8 tablespoons chopped garlic
* 2 teaspoons Allspice

4 Tablespoons Tender Quick (optional)
When rolling boil turned fire off and let it set until it is room temperature then.

brine turkey for 24 hours.
Stan

[n2dabluebbq]

here's one of mine. maybe you'll like it. others do.

• 1 1/2 gal Ice water (lots of ice)
• 1/2 gal Hot tap water
• 2 cups Dark brown sugar
• 1 1/2 cups Kosher salt
• 1/4 cup Old Bay seasoning (available in most grocery stores)
• 1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
• Juice of 2 lemons
• Juice of 2 oranges
• Extra ice as needed
Method
• Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.
• Make the ice water in the bucket.
• Bring the tap water to a boil in a stock pot or large pan.
• Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.
• Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
• Add the water and seasoning mixture to the ice water in the bucket.
• Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.
• Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.
• Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.
• Caution: It's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.
• An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.
• Pat the turkey dry with paper towels.
• Rub the skin with canola oil and roast or smoke as desired.
oh and you don't have to use the five gallon bucket just something non reactive similar in size