Brining Liquid For Turkey Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Brown sugar,
1 cup: Maple syrup,
3/4 cup: Kosher salt,
2 tbsp: Garlic powder,
6 large: Bay leaves,
3 tbsp: Ginger,
3 tbsp: Black pepper,
6 Cloves: ,
1 1/2 cup: Soy sauce,
1 tbsp: Allspice,
2 tsp: Dried thyme,
3 quart: Water,
Directions:
Heres one I used last year with GREAT results:
This recipe is enough for a 12-to 14-pound turkey. The spicing is very
faint, mostly you taste the salt and a bit of the sugar. Its a bit like a
very elegant version of commercial smoked turkey, only without the smoke.
Double the recipe for a 24-28 lb turkey. Check your containers (crock)
volume.
Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5
minutes, then add to remining 2 quarts of cold water. Chill thoroughly
before using brine.
Makes 3 quarts (enough for 12- to 14-pound turkey).
Brine for 2 to 4 days, turning the bird twice a day.
Cook turkey 12 minutes per pound:
450 degrees for 30 minutes, then,
375 degrees for remainder of time.
Inner thigh temp probe; done at 175 - 180 degrees
Posted to bbq-digest by "Magers" on Nov 15, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
This recipe is enough for a 12-to 14-pound turkey. The spicing is very
faint, mostly you taste the salt and a bit of the sugar. Its a bit like a
very elegant version of commercial smoked turkey, only without the smoke.
Double the recipe for a 24-28 lb turkey. Check your containers (crock)
volume.
Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5
minutes, then add to remining 2 quarts of cold water. Chill thoroughly
before using brine.
Makes 3 quarts (enough for 12- to 14-pound turkey).
Brine for 2 to 4 days, turning the bird twice a day.
Cook turkey 12 minutes per pound:
450 degrees for 30 minutes, then,
375 degrees for remainder of time.
Inner thigh temp probe; done at 175 - 180 degrees
Posted to bbq-digest by "Magers"
converted by MM_Buster v2.0l.
Source from luhu.jp
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