turkey brine recipes

[backtroller1]

looking for a couple of turkey brine recipes from the experts on LSF. going to brine it then smoke it. Fire away….

[BigWerm]

I’m going to do a variation of this. Looking forward to a smoked turkey this year!

http://howtobbqright.com/smokeaturkey.html

Crush 'EM

[BaitChaser]

I did this one last year for the family and everyone enjoyed it.

http://www.traegergrills.com/recipe?recipeid=bourbon-orange-brined-smoked-turkey

"All men die, few ever really live"

[Reinhard]

I have a couple on my site below that I use on the Recipe page. Brining the bird really helps. Try it with whole birds, parts [chicken as well]. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[BigWerm]

Reinhard do you heat or boil the citrus brine first then cool it before putting the bird in?

Crush 'EM

[Reinhard]

No I don’t BW, just mix it up good. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[backtroller1]

thanks for the replies, i am sure i can put one of these to use.

[backtroller1]

Used the butter milk brine and smoked with cherry for about 6 hours. Turned out great

[Reinhard]

We used that one as well. Bird and the extra breast we smoked were tender and juicy. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[BigWerm]

I used your Citrus marinade RH, injected w/ a butter apple juice combo and smoked it on charcoal/applewood chips for about 5 hours. It was AWESOME, super juicy, and everyone liked it more than the traditional oven roasted.

Crush 'EM

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[Millhouse]

I smoked one on Sunday and it turned out good, but the skin was ****ty. Do you just bring it in and torch it in the oven for a bit to crisp the skin up?

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[BigWerm]

I started mine on a higher heat, then slowed it down. It was all done via the eyeball test and a weber kettle grill, so I don’t have any exact temps for you unfortunately.

Crush 'EM

[Reinhard]

Glad the brine worked out for you BW!! Ya, it’s hard to get a crispy traditional skin finish with a turkey in the smoker because of the low temps used. If you don’t have a smoker that goes beyond the 275 degree mark then take it out of the smoker in the last hour and finish it off in the oven. That will fix it Millhouse. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[Millhouse]

Reinhard wrote:
Glad the brine worked out for you BW!! Ya, it’s hard to get a crispy traditional skin finish with a turkey in the smoker because of the low temps used. If you don’t have a smoker that goes beyond the 275 degree mark then take it out of the smoker in the last hour and finish it off in the oven. That will fix it Millhouse. good luck.

Thanks RH, what temp do you put it in the oven to crisp it up at without drying out the rest of it?

[zgrillsusa]

I realized that I recently published a page about smoked brisket at 250 vs 225: https://blog.zgrills.com/smoking-brisket-at-250-vs-225f/

It’s a great post about bbq.

[Author]

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