Yield: 1 Servings
|2 cups||Brown sugar|
|1 cup||Maple syrup|
|¾ cup||Kosher salt|
|2 tablespoons||Garlic powder|
|6 larges||Bay leaves|
|3 tablespoons||Black pepper|
|1½ cup||Soy sauce|
|2 teaspoons||Dried thyme|
Here's one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke.
Double the recipe for a 24-28 lb turkey. Check your container's (crock) volume.
Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remining 2 quarts of cold water. Chill thoroughly before using brine.
Makes 3 quarts (enough for 12- to 14-pound turkey).
Brine for 2 to 4 days, turning the bird twice a day.
Cook turkey 12 minutes per pound: 450 degrees for 30 minutes, then, 375 degrees for remainder of time.
Inner thigh temp probe; done at 175 - 180 degrees Posted to bbq-digest by "Magers" <magers@...> on Nov 15, 1998, converted by MM_Buster v2.0l.