OUT OF THIS WORLD TURKEY BRINE
Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty.
Provided by SUDEMERS
Categories Side Dish Sauces and Condiments Recipes
Yield 12
Number Of Ingredients 6
Steps:
- In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 13913.4 mg, Sugar 6.5 g
OUT OF THIS WORLD TURKEY BRINE
Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. This recipe uses canning or koser salt, not table salt. Using table salt in this amount will make the brine too salty.
Provided by ElizabethKnicely
Categories Whole Turkey
Time P2DT30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Stor in refrigerator, and soak turkey for 2 days before smoking or roasting.
Nutrition Facts : Calories 32.2, Sodium 14224, Carbohydrate 8.2, Fiber 0.2, Sugar 6.5, Protein 0.2
THE BEST TURKEY BRINE
This is a recipe I have used over the years. The turkey always seems to come out moist, tender, and delicious. I think the original recipe may have came from Emeril, but I may have changed a couple things.
Provided by dannyboy22
Categories Whole Turkey
Time 20m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
Nutrition Facts : Calories 496.4, Fat 0.3, Sodium 56732.3, Carbohydrate 128.7, Fiber 4.8, Sugar 120.4, Protein 2
OUT OF THIS WORLD TURKEY BRINE
This smoked turkey brine recipe is the best around. My uncle gave me this recipe; he is an avid meat smoker.
Provided by SUDEMERS
Categories Turkey Brine
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine.
- Cover and store in the refrigerator. Soak for two days before smoking or roasting.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 13913.4 mg, Sugar 6.5 g
OUT OF THIS WORLD TURKEY BRINE
This smoked turkey brine recipe is the best around. My uncle gave me this recipe; he is an avid meat smoker.
Provided by SUDEMERS
Categories Turkey Brine
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine.
- Cover and store in the refrigerator. Soak for two days before smoking or roasting.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 13913.4 mg, Sugar 6.5 g
BEST TURKEY EVER!! (BRINED)
My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!!
Provided by Jenninjapan
Categories Whole Turkey
Time 10h
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Rinse turkey in cool water.
- In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
- Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
- Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
- * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
- * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
- In the cavity of turkey, place onion, carrot and celery.
- Brush turkey with melted butter.
- Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
- Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
- Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
- Remove turkey from the oven and allow to stand for 20 minutes before carving.
- Transfer to a platter and garnish with fresh fruit.
Nutrition Facts : Calories 675.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 216, Sodium 10528.7, Carbohydrate 41.4, Fiber 1.3, Sugar 38.8, Protein 63.5
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