AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: jim on November 22, 2010, 12:29:09 pm
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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
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Thanks for the recipe...
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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?
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Keeps the meat moist especially the white meat which tends to dry out.
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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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Little better picture -- sweet and tasty
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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
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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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