BBQ-Review.com

[Larry Wolfe]

Here's a recipe I've been using ever since I first started smoking turkeys. I've tried other brines and in my opinion this is by far the best. I can't remember exactly where I got this recipe, but it works and is delicious. DON'T freak about the amount or type of salt used!

1 box of non-iodized table salt (approx 3 cups)
1 cup of sugar (white or brown work fine, or a combo of the two)
3 gallons of water

Mix salt and sugar with one gallon of hot water and stir until completely dissolved. Then add two gallons of cold water. Brine turkey or turkey breast overnight, (approx. 12 hours). Some recipes say to rinse the bird off, I don't. I just pat it dry with paper towels. Cook in the 250* range until the breast reads between 160-165* and the thigh reads 170*. Tent with foil and let cool before slicing. If you let it set in the fridge over night before slicing, it's even better.

* You can add any herbs or spices to the brine you want. I keep it plain and simple.

[mel]

we do a deep fry terk would this work with the deep fry also?

[Larry Wolfe]