[Update my dinner status], I'm making this tonight.
8 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heres one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. Its a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb turkey. Check your containers (crock) volume. Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remining 2 quarts of cold water. Chill thoroughly before using brine. Makes 3 quarts (enough for 12- to 14-pound turkey). Brine for 2 to 4 days, turning the bird twice a day. Cook turkey 12 minutes per pound: 450 degrees for 30 minutes, then, 375 degrees for remainder of time. Inner thigh temp probe; done at 175 - 180 degrees Posted to bbq-digest by "Magers" on Nov 15, 1998, converted by MM_Buster v2.0l.
