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chris45set · 10-28-2008, 08:55 PM

I have brined several turkeys for both oven roasting and smoking and highly recommend it.
I use the brine recipe from Emeril (scroll down for the brine)
http://www.foodnetwork.com/recipes/e...ipe/index.html
The orange and lemon helps with skin browning, especially in the oven.
I make the brine in a large turkey fryer, boil it to dissolve and blend everything, then add a 20 lb bag of ice to cool it immediately (allow for the extra 3+ gallons of ice in your container).
I have brined 4 turkeys at once for smoking using a large cooler.
My one caveat is I always brine for no more than one hour per pound of turkey, otherwise I find the meat is too salty.
Overnight is usually just about right.
This especially helps keep the white meat from drying out.

10-28-2008, 08:55 PM	#14
chris45set Millie found a BIG stick Join Date: Oct 2008 Location: In My Life Posts: 21 Trading: (2)	Re: Brined turkey or chicken I have brined several turkeys for both oven roasting and smoking and highly recommend it. I use the brine recipe from Emeril (scroll down for the brine) http://www.foodnetwork.com/recipes/e...ipe/index.html The orange and lemon helps with skin browning, especially in the oven. I make the brine in a large turkey fryer, boil it to dissolve and blend everything, then add a 20 lb bag of ice to cool it immediately (allow for the extra 3+ gallons of ice in your container). I have brined 4 turkeys at once for smoking using a large cooler. My one caveat is I always brine for no more than one hour per pound of turkey, otherwise I find the meat is too salty. Overnight is usually just about right. This especially helps keep the white meat from drying out. __________________ You can check out any time you like, but you can never leave.