| 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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