| 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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