- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Favorite turkey brine?
Posted on 11/18/25 at 12:23 pm
Posted on 11/18/25 at 12:23 pm
What's everyone's favorite turkey brine?
store bought? If so, what brand?
homemade? What's in it? ratio?
store bought? If so, what brand?
homemade? What's in it? ratio?
5
Posted on 11/18/25 at 4:06 pm to Neauxla
I have had great luck with Meat Church Bird Baptism.
Posted on 11/18/25 at 4:10 pm to Neauxla
This is my go-to brine for the turkey:
3 cups apple juice or apple cider
2 gallons water
4 tbsp. fresh rosemary
5 cloves garlic minced
1 1/2 cups Kosher salt
2 cups brown sugar
3 tbsp. peppercorns crushed
5 bay leaves
Peel from 3 oranges
Put all this in a pot and bring it to a boil to fully blend the flavors. Allow it to cool to room temperature before putting the turkey in it. I use food safe plastic containers and make sure the turkey is fully covered as it brines. If the water is a bit low, just add enough to cover the bird.
Refrigerate no less than 24 hours but I like to do mine for 2 days. Then remove it from the brine, dry it off and place it uncovered on a rack in the fridge over night to fully dry the skin before seasoning it. I will spread a small amount of olive oil over the skin. Just enough for the seasoning to stick and then put it on the smoker to cook.
Seasoning blend is up to you but I prefer some Slap Ya Mama and black pepper.
3 cups apple juice or apple cider
2 gallons water
4 tbsp. fresh rosemary
5 cloves garlic minced
1 1/2 cups Kosher salt
2 cups brown sugar
3 tbsp. peppercorns crushed
5 bay leaves
Peel from 3 oranges
Put all this in a pot and bring it to a boil to fully blend the flavors. Allow it to cool to room temperature before putting the turkey in it. I use food safe plastic containers and make sure the turkey is fully covered as it brines. If the water is a bit low, just add enough to cover the bird.
Refrigerate no less than 24 hours but I like to do mine for 2 days. Then remove it from the brine, dry it off and place it uncovered on a rack in the fridge over night to fully dry the skin before seasoning it. I will spread a small amount of olive oil over the skin. Just enough for the seasoning to stick and then put it on the smoker to cook.
Seasoning blend is up to you but I prefer some Slap Ya Mama and black pepper.
Posted on 11/18/25 at 6:05 pm to Neauxla
Alton Brown Honey Brine I think it’s been 15 years since I first used it, since then I have tried many different brine recipes, I have also tried doctoring it up. I haven’t found a better base than this.
It is very simple recipe/solution. The most important part is how long you let it brine, with a lot of the cheaper turkeys already injected with a solution this can go salty real quick, so err on the side of too short than going too long, and also use a low sodium seasoning for the outside.
I would potentially replace the honey with steens, maple syrup, maybe even molasses, and maybe adding a tablespoon or two of cayenne purée from Louisiana Pepper Exchange.
It is very simple recipe/solution. The most important part is how long you let it brine, with a lot of the cheaper turkeys already injected with a solution this can go salty real quick, so err on the side of too short than going too long, and also use a low sodium seasoning for the outside.
I would potentially replace the honey with steens, maple syrup, maybe even molasses, and maybe adding a tablespoon or two of cayenne purée from Louisiana Pepper Exchange.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News