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Out of this World Turkey Brine
SUBMITTED BY:
SUDEMERS
PHOTO BY:
Carrie
"Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."
RECIPE RATING:
Read Reviews
(93)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar
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DIRECTIONS
In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
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REVIEWS
Reviewed on Nov. 23, 2006 by
SHELTON463
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SHELTON463
Nov. 23, 2006
My first attempt at doing a brine and I will NEVER prepare a turkey any other way from now on. This definitely was out of this world, moist and tasty. It was very easy to do also. I just bought a new 5 gallon pail, mixed up the brine and plopped the bird down inside. Covered it and put it in the garage overnight, then roasted using Alton Brown's method (from Food Network) which was to start it in the oven at 500 degrees for the first 30 minutes, then turned it down to 350 degrees for the remainder. Awesome, phenomenal....best turkey I ever put in my mouth!!!
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70 users found this review helpful
My first attempt at doing a brine and I will NEVER prepare a turkey any other way from now on....
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Reviewed on Nov. 9, 2007 by shannonlrusso
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shannonlrusso
Nov. 9, 2007
Helpful tip: Use a turkey roasting bag (i.e. Reynolds) to hold your turkey in the brine and then put into roasting pan for stability and then put in the refrigerator to soak in all the good flavor. When draining brine put turkey in a strainer and cut bag, drain liquid, then lift bag out and drain bird. Easy and worth it...Yumm!
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67 users found this review helpful
Helpful tip: Use a turkey roasting bag (i.e. Reynolds) to hold your turkey in the brine and...
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Reviewed on Nov. 30, 2006 by BUCKLES303
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BUCKLES303
Nov. 30, 2006
I had never cooked a turkey before and decided to add the extra step in brining it. It was an 18lb turkey so I emptied the bottom drawer from my fridge and brined it overnight in there. I was only able to put about 3/4 of the water that the recipe called for and was worried that it would be salty but it wasn't. Also, it would have helped dissolve the salt in hot water and then add the rest of the water. I added salt and it kind of just sat at the bottom.
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46 users found this review helpful
I had never cooked a turkey before and decided to add the extra step in brining it. It was an...
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Reviewed on Nov. 15, 2007 by
Kerri
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Kerri
Nov. 15, 2007
I made two turkeys this week (they were on sale). I did what Secret Agent suggested and used a washed out cooler to brine the two. The first turkey I soaked for only about 5 hours and it was just ok (cooked in a bag). However, the second one - OUT OF THIS WORLD is right. It was the very BEST turkey that I have ever ever made... EXCELLENT. The flavor was wonderful !! Thank you so much, I will never cook another turkey without brining it like this again. (I used fresh garlic and Rock Salt since I didn't have any other kind of salt)
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36 users found this review helpful
I made two turkeys this week (they were on sale). I did what Secret Agent suggested and used a...
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Reviewed on Dec. 7, 2005 by
Avez
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Avez
Dec. 7, 2005
Tried this for the first time this Thanksgiving...and I must say it was the BEST turkey I have ever tasted. I was a little leary at first and hoped that it would be seasoned enough, but it was perfect. I stuffed the inside of the turkey with a stick of butter, three stalks of celery and about 5 cloves of garlic. Then placed the bird, breast side down in a disposible roasting pan and covered tightly with foil. Then a put it on the smoker Thanksgiving morning. It was the juiciest turkey I have ever cooked! My family RAVED over how good it was.
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21 users found this review helpful
Tried this for the first time this Thanksgiving...and I must say it was the BEST turkey I have...
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Reviewed on Jan. 11, 2006 by
VORCHA
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VORCHA
Jan. 11, 2006
This is the perfect base for killer smoked, deep fried or even oven roasted turkey. I just bought a new 5-gallon bucket with lid that I could put in a cold corner of my garage for 3 days. Just remember to drain and dry your turkey extremely well before cooking by any methods. Even the breast meat comes out as tender and as juicy as dark meat!
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19 users found this review helpful
This is the perfect base for killer smoked, deep fried or even oven roasted turkey. I just...
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Reviewed on Jan. 3, 2006 by
lilypads
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lilypads
Jan. 3, 2006
this was the first turkey I put in brine. I let it set two days, used a frozen turkey, about 20 lbs. I added an extra half of this recipe to cover it completely.I put it in a large clean pail/bucket, covered it and put it in the garage(34-35 degrees F. in the garage,) the weather was perfect. when cooked, it was flavorful and really nice. my husband even commented on the difference. will try with chicken sometime. A+++++
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18 users found this review helpful
this was the first turkey I put in brine. I let it set two days, used a frozen turkey, about...
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Reviewed on Dec. 16, 2006 by
Carol Jo
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Carol Jo
Dec. 16, 2006
This was great. The turkey was so moist and had a wonderful flavor. I was concerned about the stuffing being to salty so I left out the salt in my stuffing recipe. It turned out perfect. Will never make turkey again with out brining it first.
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16 users found this review helpful
This was great. The turkey was so moist and had a wonderful flavor. I was concerned about the...
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Reviewed on Nov. 22, 2005 by Jody-cup
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Jody-cup
Nov. 22, 2005
I used this for a thanksgiving turkey. It gave the turkey great flavor. I roasted a la Safeway's "2 hour turkey." Unstuffed, the 22 pound bird was done at 475 in 2 hours.....
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16 users found this review helpful
I used this for a thanksgiving turkey. It gave the turkey great flavor. I roasted a la...
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Reviewed on Jun. 18, 2005 by
NANCYCL_1
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NANCYCL_1
Jun. 18, 2005
Better than the plain white sugar, salt and pepper brine.
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