William o'reilly's brine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Water |
| ¾ | cup | Salt |
| ⅔ | cup | Soy sauce |
| ¾ | cup | Sugar |
| 1 | teaspoon | Dried oregano; thyme, and black pepper |
Directions
I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin.
I used brown sugar and will try Tamari sauce instead of soy next time.
Posted to bbq-digest V5 #756 by Kit Anderson <kitridge@...> on Dec 11, 1997