| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | ga | Water |
| 3/4 | c | Salt |
| 2/3 | c | Soy sauce |
| 3/4 | c | Sugar |
| 1 | ts | Dried oregano; thyme, and black pepper |
INSTRUCTIONS
I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next time. Posted to bbq-digest V5 #756 by Kit Anderson <kitridge@bigfoot.com> on Dec 11, 1997
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