Turkey Brine

[Muddog]

To make the brine, you'll need a container made from a noncorradible material such as plastic, glass, or stainless steel; make sure it is large enough to hold ten pounds of meat, fish or poultry.

In the container, combine three quarts cold water, 2 cups firmly packed brown suger, 1 1/2 cups salt, 3 cloves garlic (halved), 2 teaspoons whole black peppercorns, and 4 bay leaves. Stir briskly until sugar and salt are dissolved. Then add foods to be smoked, submerging them in the brine. Let fish, spareribs, and small birds (quail, squab, game hens) stand at room temperature for 1 hour; brine turkey breast, whole chicken, duck, and pheasent for 2 hours at room temperature. Cover 2 1/2 to 4 1/2 pound rolled and tied beef, pork, or lamb roast and let soak for at least 8 hours (or until next day) in the refrigerator.

After the food has soaked for the recommended time, lift it from the brine and rinse it thoroughly under a thin stream of cool water, rubbing gently to release salt. Pat the food dry, then set it on a rack and let dry until the surface feels tacky (30-60 minutes). At this point, you may cover and refrigerate brined foods until next day.

Keep cooking temp around 200F for meats like Beef and pork.

Cooking temps can be higher for Poultry.

[Big Julie]

Another option:

Brine:

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use ½ cup salt and ½ cup brown sugar for every gallon of water.

I used this receipe last Thanksgiving and put the bird on a spit on the grill. We basted it with olive oil, then seasoned it liberally on the outside as it was turning over with s&p. garlic powder, and paprika. Then occasionally respritzed it with oil to keep it moist.

I used a meat thermometer and it was done a little early (around 175 deg.) and I turned off the burner and left it turning.

I tell you what, it was fabulous!

It was the moistest, most delicious turkey any of us had ever had.

Can't wait to do it again this year.