Turkey Brine

Tell me more

For Thanksgiving I'm smoking a turkey breast and using Meat Church Bird Bath Poultry Brine.

Soak the meat for hour per lb.

LINK

quote:

---

Do a dry brine

---

There is a good argument for doing a dry brine vs. a traditional brine.

I tried dry brining a few years ago and haven't looked back. This article helps explain the benefits of dry brining.
Serious Eats

I'll brine a turkey if I'm smoking or baking it, but if frying, I'm injecting it.

My brine recipe as follows that I use when smoking:

3 cups apple juice or apple cider
2 gallons cold water
4 tbsp. fresh rosemary
5 cloves garlic minced
1 1/2 cups Kosher salt
2 cups brown sugar
3 tbsp. peppercorns
5 bay leaves
Peel of 3 large oranges

Put all of this in a big pot and bring to a boil to get all the flavors incorporated. Allow the brine to cool and put the turkey in the brine and refrigerate for 24 hours.

Remove turkey from brine and soak in cold water for about 15 minutes. Pat dry and put it back in the fridge for another 24 hours uncovered before final seasoning and smoking. (If baking, I skip the second 24 hour fridge step.)

On the day of cooking, coat with olive oil then season it to your liking. Smoke until done (30-40 minutes per lb.) or until the thigh registers 165 degrees and the breast 160 degrees. Let rest for 20 minutes or so before carving after it is removed from the smoker.

Where would I find this?

My bad. Will check them out