CCR Posted September 19, 2008 Share Posted September 19, 2008 I would like turkey brining recipes:) I did cook a whole turkey on the Webber and it was delicious Quote Link to comment Share on other sites More sharing options...
CCR Posted September 19, 2008 Share Posted September 19, 2008 Oh yea, be sure the bird is dry, any water dripping into the oil will splatter like crazy, including the inside.(nono) Peanut oil. long thermometer, Official taste tester:) Fire extinguisher:eek: Quote Link to comment Share on other sites More sharing options...
mrgreenthumb Posted September 19, 2008 Share Posted September 19, 2008 Brine ratios as follows 1cup kosher salt per gallon of water and 1 cup sugar per gallon of water. Sugar can be any sweetner ie honey, molasses, brown sugar, unrefined evaporated raw cane juice etc. You can then expand on this idea from there. For turkey I personally like fresh herbs like thyme, oregano, parsley, smidgen of rosemary, and mirepox and fresh garlic are a must. For the sweetener I like to use half honey, half maple syrup. I also toast some fresh peppercorns and crack them. I usually mix up about three gallon of brine and then I place all of the remaining ingredients(not the salt or sugar) in a pan with enough water to cover BTAB and RTAS for 5 mins and add this to the brine. Refrigerate brine until it is cold add your bird and brine for 48 hours. No more or no less. Before cooking or frying be sure to rinse the bird well and blot dry with paper towel. I think I cooked around 130 birds last thanksgiving....this year I'm having crown roast of pork......i'll probably have some turkey too Quote Link to comment Share on other sites More sharing options...
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