Brining a turkey takes 24-48 hours. We usually brine our turkeys for about 24 hours. It is essential to keep the turkey refrigerated throughout the brining process. There is plently of information out there about brining and we have found Cookshack to a reliable source. I have adapted one of their brining recipes below.
Brining a Turkey
Ingredients:
one- 12 pound turkey
1 gallon water
1 cup kosher salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup apple cider vinegar
4 tablespoons freshly ground black pepper
3-4 tablespooms chopped garlic
1 teaspoon allspice
2 teaspoons dried, ground sage
2 teaspoons dried, ground thyme
1 bay leaf (optional, Al doesn't like bay leaves)
Here's how:
In a large pot, combine all ingredients and bring to a boil (I threw in some fresh sage and thyme from the garden).
Remove from heat and cool to room temperature.
Remove giblets, pop-up tab, and any plastic attachments from turkey and rinse.
Place turkey in a brining bag. Then place it in a container just large enough to hold the turkey. Pour cooled brining liquid over the turkey. Remove as much air as possible from the bag and tie it tightly.
You want the turkey to be completely submerged. We placed some rolled-up dish towels around the bag to push the liquid up over the top of the turkey. Refrigerate and rotate the turkey (turn it upside-down) every 12 hours.
About an hour before cooking your turkey, remove turkey from the refrigerator but do not remove it from brining bag. Let it sit and come to room temperature for no more than an hour. Just before placing the turkey into the smoker, remove it from the brine. Do not rinse.
Next up... the rub and preparation for smoking.
Comments