Boomyal and everyone else. I just don't know where to start! Bought a 10 lb FreeRange Turky. Used the original recipe with Kosher salt. Because of time, I only got to soak it for 8 hours.<br /><br />This part I have been doing for years but without the soaking in brine.<br />
<br /> Great Stuff Boomyal! <br /><br />BRINE: ULTIMATE BRINE FOR TURKEY <br />Master Recipe <br /><br /><br /> <br />1 1/2 cups, Kosher salt** <br />**See notes below regarding amount of salt and types of salt <br />1 1/4 cups, brown sugar <br />10 whole cloves <br />3 teaspoons, black peppercorns <br />1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) <br />the peel from one orange or one tangerine (colored part only - not white pith) <br />optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage <br /><br />Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. <br /><br />Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). <br /><br />Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. <br /><br />*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird). <br /><br />** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid. <br /><br />**TYPES OF SALT: <br />Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ½ tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt. <br /><br /><br /> <br />Variations:<br />*A listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used Guiness, a more bitter-tasting beer - and loved it! <br /><br />*Chef John Ash weiged in with the idea of substituting a cup of maple syrup for the sugar in his brine (can't recall whether he used juice or water) - and he glazed the turkey, during the last half-hour of cooking, by brushing every 10 minutes with a mixture of melted butter and maple syrup.
A: Been doing this with Mrs.Links family for the last 8 years. After the main meal and deserts we brought out the platter with the smoked Turkey and placed it on the table and everyone snacks on it while doing family things and take some slices home. <br /><br />Then I give away everything left over to friends who really like it also!<br /><br />This year <br /><br />After the main meal one of my SIL's took a peice of the smoked turkey and took about three steps.. <br />Then stopped in her tracks... turned around and picked up another couple piece.. Said it was the best Turkey she had ever tasted. So did everyone else. I thought they were being polite! Until I tasted it ! Holly smokes, I could go on but will not!<br />Even Mrs.Link and her mother who don't like smoked meat loved it!<br />I even liked the stupid dark meat! Got caught at 2AM with a peice of Dark meat hanging out of my mouth by Mrs.Link! She accused me of cheating! Guildy as charged! Except she ate the Evidence by mid morning
<br /> Great Stuff Boomyal! <br /><br />BRINE: ULTIMATE BRINE FOR TURKEY <br />Master Recipe <br /><br /><br /> <br />1 1/2 cups, Kosher salt** <br />**See notes below regarding amount of salt and types of salt <br />1 1/4 cups, brown sugar <br />10 whole cloves <br />3 teaspoons, black peppercorns <br />1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) <br />the peel from one orange or one tangerine (colored part only - not white pith) <br />optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage <br /><br />Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. <br /><br />Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). <br /><br />Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. <br /><br />*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird). <br /><br />** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid. <br /><br />**TYPES OF SALT: <br />Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ½ tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt. <br /><br /><br /> <br />Variations:<br />*A listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used Guiness, a more bitter-tasting beer - and loved it! <br /><br />*Chef John Ash weiged in with the idea of substituting a cup of maple syrup for the sugar in his brine (can't recall whether he used juice or water) - and he glazed the turkey, during the last half-hour of cooking, by brushing every 10 minutes with a mixture of melted butter and maple syrup.
