Discussion in 'Poultry' started by tendriver, Nov 23, 2009.
Ever try it? I don't have a good way to brine it before smoking.
Did you mean without brining? If so don't you have a cooler or a couple of bucks for a new 5 gallon bucket? You can smoke it without brining but you risk a dry bird.
I use a pretty simple method, but it works good and I have never had a complaint.
Get a clean 5 gallon pail with a lid.
1 gallon apple juice
2 cups dark brown sugar
2 cups kosher salt
1 apple sliced up ( 6 or 7 pieces)
1 orange sliced (6 or 7 pieces)
10 cloves of garlic (smashed)
3 bay leaves
Disolve brown sugar and salt in hot water, put into 5 gallon pail.
Add juice and other ingredients.
Put thawed turkey in and add enough water to cover the bird.
Put the lid on and set in the fridge for a few days.
Yeah. I meant without. My kid was crying and wife screaming when I posted this. The result was totally incomprehensible.
I found a cooler I forgot I had. I'm only smoking a turkey breast, so it ought to fit in there, and I'll have to keep icing it down since there's no room in the fridge.
Thanks for that recipe. I'll give it a try!
Some of the other guys had a great suggestion on that. Place your ice in large zip lock bags, so the melting ice doesn't weaken your brine.
If you are looking for a good brine this one works really well.
http://www.smokingmeatforums.com/for...20&postcount=3 This from Tip he's a member that had been here awhile and it a really good brine I use it all the time.
+1 on this, This will be my first smoke of a turkey with the above mentioned brine, but I do chickens with it all the time and its great, I had planned on using a 5 gal bucket in the fridge, but I believe I am going to do the Large ziplocks now in the cooler to save fridge space.