Turkey Brine 101 Brining Turkey adds moisture, making it the best choice for lean proteins. Salt in the brine not only seasonings the meat but also promotes a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy and flavorful. Why Brine Turkey?…

Turkey Brine 101

Brining Turkey adds moisture, making it the best choice for lean proteins.
Salt in the brine not only seasonings the meat but also promotes a change in
its protein structure, reducing its overall toughness and creating gaps that
fill up with water and keep the meat juicy and flavorful.

Why Brine Turkey?

* Brining Turkey not only adds moisture to the turkey, making it nice and
plump, it also helps prevent it from drying out when you cook it. The result
is a delicious, moist and juicy turkey.

* Brining not only affects the texture and juiciness of your turkey, it also
affects the taste. A few hours in brine will let salt penetrate
deep into the turkey meat, enhancing its natural flavor.

* Of course, there are a couple of disadvantages. All the extra water that
ends up in the turkey can make it harder to get a crispy skin and requires
a brining container in the refrigerator.

[span3]
Turkey Weight
1 Turkey (12-17 Lbs)
1 Turkey (18-24 Lbs)
1 bone-in breast(6-8 Lbs)
[/span3]

[span3]
Time
6 to 12 Hours
6 to 12 Hours
3 to 6 Hours
[/span3]

[span3]
Cold Water
2 Gallons
3 Gallons
1 Gallon
[/span3]

[span3]
Table Salt
1 cup
1 ½ cups
½ cup
[/span3]
[clear]

Maple brine recipe for smoked turkey:
2- cups brown sugar
1- cup maple syrup
¾- cup coarse salt
3 -whole heads garlic, cloves separated (but not peeled) and bruised
6- large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2- tsp. dried chili flakes
1-1/2 cups soy sauce
Water based on size chart above
Handful fresh thyme sprigs.

[row_fluid]

Chris Marks (CBBQE) Good-One Manufacturing
www.thegood-one.com

[/row_fluid]