Its that time well its always that time for good food but here is a smoked turkey brine and cooking technique I use and it is a nice alternative to ham I hope someone gets some use out it we like it!
Turkey brine- Tastes like honey ham! :thumbsup:
This makes 1 gallon and is designed for a 7-10# breast. A double mix 2 gal will do a large whole turkey.
1- 7-10# Turkey breast
1/4c course sea salt, 1/2c white sugar, 3-4 tbsp chopped fresh ginger, 1 tbsp black peppercorns, 1 tbsp whole cloves (careful this can be overdone they are strong adjust to suit tastes), small hand full each of these fresh or dried herbs-sage, oregano, thyme, (really cant over do that part so use a lot of herbs) 1 tsp sure cure or similar cure for anti-bacterial protection (sodium nitrite) and adds shelf life plus it turns the meat nice and pink thru and thru.
edit: (a way I use to tell how good a brine is is taste it when its ready to put meat in. if its overly salty to taste then it is likely going to taste salty cooked, this brine tastes sweet and herbal its real mild and smells the house up nice
)
(We grow our own herbs that also adds something extra to any recipe is using fresh home grown if you have it fwtw)
4 cups h2o in pan and boil the mixture and simmer 30 minutes (make a tea basically) cool in frig or freezer (dont add ice unless you adjust the salt/sugar ratios) and inject the turkey liberally and put the turkey in a bag and cover with brine as much as will fit.
Add more H2O as needed for evaporation from boiling it to be able to submerge the meat with all the remaining brine let all air out of bag and refrigerate put a weight on top to keep it submerged 12-24 hours, a bucket works great as long as you get it in the frig or a large bowl.
Pat the meat dry and rub skin and cavity with EVOO and pork and poultry seasoning, smoke for 6-8 hours @ 160-165 with hickory or pecan.
Then bring temps up to 325 and take meat off @ 170 deg usually takes another 1 to 1 1/2 hour, pull off, wrap in foil and let sit 30 min and cut entire half's off bone and slice across grain.
drippings tip- DO NOT ever let any meat sit in juices when sitting after wrapping never do that with any meat always pour the juices off first thing and save if desired in a separate bowl.
The meat will taste just like expensive honey ham enjoy! :licking:
Turkey brine- Tastes like honey ham! :thumbsup:
This makes 1 gallon and is designed for a 7-10# breast. A double mix 2 gal will do a large whole turkey.
1- 7-10# Turkey breast
1/4c course sea salt, 1/2c white sugar, 3-4 tbsp chopped fresh ginger, 1 tbsp black peppercorns, 1 tbsp whole cloves (careful this can be overdone they are strong adjust to suit tastes), small hand full each of these fresh or dried herbs-sage, oregano, thyme, (really cant over do that part so use a lot of herbs) 1 tsp sure cure or similar cure for anti-bacterial protection (sodium nitrite) and adds shelf life plus it turns the meat nice and pink thru and thru.
edit: (a way I use to tell how good a brine is is taste it when its ready to put meat in. if its overly salty to taste then it is likely going to taste salty cooked, this brine tastes sweet and herbal its real mild and smells the house up nice
)(We grow our own herbs that also adds something extra to any recipe is using fresh home grown if you have it fwtw)
4 cups h2o in pan and boil the mixture and simmer 30 minutes (make a tea basically) cool in frig or freezer (dont add ice unless you adjust the salt/sugar ratios) and inject the turkey liberally and put the turkey in a bag and cover with brine as much as will fit.
Add more H2O as needed for evaporation from boiling it to be able to submerge the meat with all the remaining brine let all air out of bag and refrigerate put a weight on top to keep it submerged 12-24 hours, a bucket works great as long as you get it in the frig or a large bowl.
Pat the meat dry and rub skin and cavity with EVOO and pork and poultry seasoning, smoke for 6-8 hours @ 160-165 with hickory or pecan.
Then bring temps up to 325 and take meat off @ 170 deg usually takes another 1 to 1 1/2 hour, pull off, wrap in foil and let sit 30 min and cut entire half's off bone and slice across grain.
drippings tip- DO NOT ever let any meat sit in juices when sitting after wrapping never do that with any meat always pour the juices off first thing and save if desired in a separate bowl.
The meat will taste just like expensive honey ham enjoy! :licking:
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