Quote:
Originally Posted by Smokin Gator
I always brine turkeys before I cook them and frequently brine chicken as well. The meat is much moister IMO.
My standard brine is 3/4 cup of salt and 1/2 cup of sugar per gallon of water. Heat the water, mix in the solids, stir until they dissolve. I put the bird in a doubled heavy plastic garbage bag and pour the liquid over it. I usually put some cut up oranges in as well. You want the liquid to completely cover the bird. Brine for 12-24 hours for a chicken or 24-36 hours for a turkey.
After you brine rinse the bird well and pat dry. You can then smoke or roast the bird but be aware that brined birds cook faster.
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Did not know this, figured with more moisture it would take longer to heat.