Turkey (should work on all fowl) Brine

Discussion in 'Recipes' started by SteveB, Dec 9, 2005.

  1. SteveB

    SteveB Banned

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    Location:
    Oklahoma City, OK
    2 cups salt (kosher salt disolves better, but use a little more)
    2 cups brown sugar
    2 cups apple juice
    5 T garlic juice
    10-15 shakes tobasco

    combine ingredients and add enough cold water and ice to cover the bird in an ice chest and let it sit overnight. Pat dry and let sit at room temp until a salt glaze appears on the skin (about 2 hours). Smoke until 3/4 finished. Smear honey all over (the bird) and wrap in foil and finish (about an hour) at 325 in the oven.

    If you do this with goose let me know how it turns out.

    FYI: Pyrex makes a digital meat thermometer with a 2 foot lead on the probe. You can put the probe in the meat and close the smoker and tell the exact temp without opening the smoker and loosing all the heat. Best 20 bucks I've spent in a long time.

    Steve
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  2. RPWIII

    RPWIII Senior Refuge Member

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    Location:
    Columbia, SC
    How long is "3/4's finished?" How long per pound for a fully cooked bird? Is this wild or butterball?
     

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