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re: Brine, inject, or both?
Posted on 11/25/13 at 2:07 pm to ColoradoAg03
Posted on 11/25/13 at 2:07 pm to ColoradoAg03
I use Alton Brown's:
Gallon veggie broth
1 cup kosher salt
1/2 cup brown sugar
1 Tbsp pepper corns
1 1/2 t allspice berries
1 1/2 t candied ginger
1 gallon water
Ice
boil everything (except ice) until ginger desolves, about 10 minutes. Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice. soak for 8 to 18 hours... no more than that or I've heard it will get too soft.
EDT: I smoke mine with apple wood at 225 until the deepest part of the breast gets to 165. Let it rest for about 30 minutes.
Gallon veggie broth
1 cup kosher salt
1/2 cup brown sugar
1 Tbsp pepper corns
1 1/2 t allspice berries
1 1/2 t candied ginger
1 gallon water
Ice
boil everything (except ice) until ginger desolves, about 10 minutes. Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice. soak for 8 to 18 hours... no more than that or I've heard it will get too soft.
EDT: I smoke mine with apple wood at 225 until the deepest part of the breast gets to 165. Let it rest for about 30 minutes.
This post was edited on 11/25/13 at 2:09 pm
Posted on 11/25/13 at 4:02 pm to Stexas
quote:
1 cup kosher salt
This is key people!!! Don't not use regular table salt.
Posted on 11/25/13 at 6:59 pm to Stexas
quote:
Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice.
I did this one time and noted that at the top of the bucket the brine was 38 degrees but at the bottom it was 68. I tossed that turkey after it spent a night like that.
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