Brining liquid for turkey
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar |
| 1 | cup | Maple syrup |
| ¾ | cup | Kosher salt |
| 2 | tablespoons | Garlic powder |
| 6 | larges | Bay leaves |
| 3 | tablespoons | Ginger |
| 3 | tablespoons | Black pepper |
| 6 | Cloves | |
| 1½ | cup | Soy sauce |
| 1 | tablespoon | Allspice |
| 2 | teaspoons | Dried thyme |
| 3 | quarts | Water |
Directions
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.