Brine Turkey or Chicken

Here is a very simple and easy brine recipe that is based off of Alton Browns. I left out the candied ginger as it is expensive for a little spice bottle of it. This is so easy and adds tons of juicy flavor to turkey and chicken (or probably any type of bird) no matter how you cook it (smoking, oven, deep frying, etc).

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/...

For the brine: * 1 cup kosher salt * 1/2 cup light brown sugar * 1 gallon vegetable stock * 1 tablespoon black peppercorns * 1 1/2 teaspoons allspice berries * 1 gallon heavily iced water

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

-Note: I normally don't turn the bird half way through brining. I've tried the brine turning the turkey/chicken and not turning it and can't tell the difference. The bird is always completely submerged so I simply don't turn it.

Category:

Howto & Style

Tags:

• bringing
• turkey
• chicken
• marinade
• for
• smoking
• meat

[docmalthus]

Some excellent ideas you've given me. And your use of the cooler is very clever! Thanks!

[14dollarz]

@docmalthus Thanks for watching. Glad I can help.

[baconsoda]

This is an excellent series. I've never seen food smoked so I'm really enjoying this. There may be someone in Ireland with a smoker but I haven't met them yet, probably something to do with outside smokers not being able to cope with rain flooding in.

Best Wishes,

Brendan

[14dollarz]

Glad you are watching! If no one in Ireland has a smoker then you need to get one and open a restaurant serving BBQ. It would be a huge hit. Thanks for the comments!

[rockybirddog]

Cool

[johnnybagofdonets]

Nice Video.... Good Job... Thanks for posting...I enjoyed watching this....

[MsMelzy]

I did this last year,but, used a dry pickling Spice, included cloves and peppers, bay leaves, also used Dark brown sugar...and I smoked it ....OMG!!!! the best next to my Dads

[Trashfished]

Huh, vegetable stock eh? Never heard of using that in a brine. Sounds real good to me!

[austinsimpleliving]

lol. I did the exact same brine last year for Turkey Day. It was AWESOME! Ive smoked, fried, roasted but this way turns out the juiciest.

[trolis222]

very nice))