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Turkey Brine

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jim

  • Karma: 0
For Thanksgiving I normally deep fat fry turkeys -- I was talking to a friend of mine and they asked if I ever brined before cooking. Nope -- try this
This is a brine from Keri C of Hot Wire BBQ
1 Gallon Apple juice
3/4 cup salt
1/2 cup honey
3/4 cup white sugar
1/4 cup brown sugar
24 hours in brine -- pat dry and smoke (or DFF) do not add oil or butter to skin
Cherry wood - will be using this when I fry
#1 - November 22, 2010, 12:29:09 pm

RudedoggAZ

Thanks for the recipe...
#2 - November 22, 2010, 03:37:59 pm

rddodgeaz

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This is probably a real stupid beginners question but what exactly does the brine do for a turkey? Is it really necessary?
#3 - November 23, 2010, 09:53:14 am
FEC 100
22.5" WSM

BBQCZAR

  • Karma: -7
Keeps the meat moist especially the white meat which tends to dry out.
#4 - November 23, 2010, 10:36:57 am
www.thebbqbullies.com
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jim

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Brined for 18 hours, when I got the brine I knew it was for smoking but
I deep fat fried turkey breasts. They were on the bone and cooked a little fast,
lowered the temp and finished --
The sugar combos made them llok dark but they are very tasty -- smoked would be killer


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#5 - November 23, 2010, 04:22:51 pm

jim

  • Karma: 0
Little better picture -- sweet and tasty

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#6 - November 23, 2010, 04:35:28 pm

AzQer

  • Karma: 7
Yea on the Bullet forum she says that this brine has to much sugar and gives a variation for deep frying. Still as long as it tastes good who cares
#7 - November 23, 2010, 07:48:38 pm
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

jim

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This morning my crew here said hey boss tierd of frying turkeys -- ended up cooking just 15 this year.
Got everything cleaned up and made lunch -- smoked loaded baked tators, walnut balsamic salad ---- 12 rib eyes and
yes those are 1 1/2 " thick -- WeberQ to the rescue

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#8 - November 24, 2010, 02:21:27 pm

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