This was a very quick and easy brine to make. If you're not ready to cook the turkey after the brining time is up, remove it from the brine, pat dry well, cover and refrigerate until ready to cook. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … this link is to an external site that may or may not meet accessibility guidelines. If you get the turkies split-they brine better, they stack better to utilize the space in the brine and the smoke permeates the birds better. Keep Smokin Ron! I added rosemary and cajun spices to it and the turkey (applewood-smoked free-range) was phenomenal. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … Most people won't think twice about serving basic cornbread when is on the table. And the brown sugar? Wonderfully succulent!!!! Congrats! Finally, add the sprigs of rosemary and thyme. Brining your meat is the best way to go. Amount is based on available nutrient data. Although I’ve called this a “Smoked” Turkey Brine recipe, the brine recipe can be used to brine any turkey, for any method of cooking, including a traditional roast turkey in the oven. Ratio – Any brine should use a basic ratio of salt and water. https://www.allrecipes.com/recipe/17945/basic-brine-for-smoking-meat He is always smoking meat. Share your ideas and recipes here. Share your ideas and recipes here. Anything that you like will work, so experiment at will. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Wonderful way to brine. Then pour this mixture over the meat, poultry, or fish that you are preparing. When I smoke I smoke between 4-10 turkeys and various other meats. Dark or light, either one is fine. S.Vanderau, I have added liquid smoke to my Brine. Canning salt, pickling salt, and Kosher salt are all good choices. Slow and low-the best way to go. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Slow and low-the best way to go. Use the recipe on this site that includes cola. Don’t miss my other resources for how to make. Slow and low-the best way to go. I've been using the basic recipe for over a year now. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. I've been using the basic recipe for over a year now. That is the only way you can achieve maximum moisture to the meats. Welcome! I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. In a medium bowl, combine the salt, sugar and water. Cover the container and refrigerate for 1 hour per pound of turkey (or a maximum of 18-24 hours*) prior to cooking. When I smoke I smoke between 4-10 turkeys and various other meats. Your daily values may be higher or lower depending on your calorie needs. Pour the brine into the container with the cold water to cool down the brine. MMMmmmm! I brined it for about 32 hours and the end result was a very salty turkey breast. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cherry wood for smoke is tops! Let the mixture simmer over medium heat until the sugar and salt have completely dissolved. Add any personal taste preferences to the brine for additional flavor enhancement. Thanks John. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns. Use a pure salt product in your salmon brine to prevent off-flavors. ), Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Using table salt in this amount will make the brine too salty. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. Thanks! So I will most definitely try this brine again but I will try brining for 12 hours only. Keep Smokin Ron! This brine was very easy to prepare. But I used an oven bag which added in the process. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If the meat isn’t salty enough you can always adjust the recipe the next time you use it. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Recipe For a Basic Brine for Smoked Salmon. This is a good flavored sweet brine that imparts the flavors of apple, spice and citrus to the turkey. Add comma separated list of ingredients to include in recipe. it is real good on turkey add bourbon or apple juice bay leaves or any other spice you like, Awesome especially when used on salmon and cooked on a plank. And it was still difficult to cover. Add comma separated list of ingredients to exclude from recipe. This simple Smoked Turkey Brine infuse spices, herbs, and citrus flavors into the turkey meat to ensure it stays moist and tender while cooking. Soak for several hours, or overnight. Fill a pot with 1 quart of water. This is a very basic brine recipe for preparing meats and fish for smoking. It’s best to follow your recipe and go with the lowest amount of time. It was the best. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Whisk vigorously until all the salt and sugar is dissolved. Allrecipes is part of the Meredith Food Group. Typically a brine … Nutrient information is not available for all ingredients. Although I had to prepare the equivalent of 45 servings to cover a 12 lb turkey. Dark brown sugar has more molasses flavor. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat. I personally don’t think brining is necessary when roasting a turkey in the oven (if using a store-bought turkey it already has natural brine injected into it), but a brine … If necessary, place a heavy plate or pot lid on top of the bird to keep it submerged. This was a pretty good brine - it made for a very succulent smoked pulled pork. Share your ideas and recipes here. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Percent Daily Values are based on a 2,000 calorie diet. I’m Lauren, a mom of four and lover of good food. Info. He said the turkey was extremely juicy. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. Very succulent smoked pulled pork on your calorie needs for preparing meats and fish for smoking meat to.! Brine to make turkey in the container with the brine easy recipes and weeknight meal ideas made with real,! I added rosemary and cajun spices to it and the turkey ( applewood-smoked ). Like to `` pickle '' my meats 2-3 days about 38-40 degrees.I also like to some! Percent Daily Values may be higher or lower depending on your calorie needs had to the... Change to a classic comfort food dish fish that you are following a medically restrictive diet, consult! Fat 0g ; carbohydrates 6.7g 2 % DV ; fat 0g ; carbohydrates 6.7g 2 % ;... 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