| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Brown sugar |
| 1 | c | Maple syrup |
| 3/4 | c | Kosher salt |
| 2 | tb | Garlic powder |
| 6 | lg | Bay leaves |
| 3 | tb | Ginger |
| 3 | tb | Black pepper |
| 6 | Cloves | |
| 1 1/2 | c | Soy sauce |
| 1 | tb | Allspice |
| 2 | ts | Dried thyme |
| 3 | qt | Water |
INSTRUCTIONS
Here's 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. It's 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 container's (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" <magers@cris.com> on Nov 15, 1998, converted by MM_Buster v2.0l.
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