Brine Recipe????

Discussion in 'Poultry' started by brentczech, Dec 27, 2011.

  1. brentczech

    brentczech Fire Starter

    Hello Smokers,

    I plan on smoking some turkey breasts within the next two weeks. I was wondering if anybody had a killer brine recipe to share.

    I have used several brine recipes in the past, I am pleased with them but always wonder if there is something better out there.

    If it helps I will be smoking with apple wood.


  2. sprky

    sprky Master of the Pit OTBS Member

    Here's what I use, and its dang good. You can adjust the amounts for breasts. What I do is put the Brest in what ever I am going to brine in and cover with water. remove the breast and then measure the water, that's how much brine I make.

    Poultry Brine

    1 1/2 Gallon Apple Juice

    5/8 Cup Kosher Salt (5 oz)
    3/4 Cup Dark Brown Sugar (6 oz)

    1/2 Cup Morton’s Tender Quick (4.5 oz) or 2 Tbsp DQ cure #1 (1.5 oz)
    1 Tbsp Garlic Powder ( .3 oz)
    1 Tbsp Onion Powder ( .3 oz)
    1 Tbsp Cajun Spice ( .5 oz) (Louisiana Cajun Seasoning)
    1 Tbsp Celery Seed ( .3 oz)
    1 Tbsp Pickling Spice ( .4 oz)

    1 1/2 tsp Ground Cloves ( .2 oz)


    1. Place all spices in spice grinder and grind fine.

    2. Place 4 cups of apple juice in a 4 quart sauce pan, add Salt, Sugar, cure, and spices heat and stir until completely dissolved.  

    3. Turn off heat, cover, and cool to room temp.  

    TIP do steps 1-3 ahead of time to allow chilling in refrigerator or freezer. 

    4. In a large stock pot, combine remaining apple juice with the concentrated brine. 
    Last edited: Dec 27, 2011
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    The brine I always use is Tip's Slautgher house brine and you can finsd it in the wiki section.
  4. I used the slaughter house brine recipe for my Thanksgiving turkey breast smoke and it came out fantastic.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I kinda like this one.

    4 cu water

    1/4 cu salt

    1/2 cu raw sugar

    2 tsp cure #1

    1/8 cu Montreal chicken seasoning

    cover with brine & in fridge for 48 hours.
  6. brentczech

    brentczech Fire Starter

    Thanks for all the quick responses.

    I will let you know which one I select and how the turkey breasts turn out.

    Thanks again,


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