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William O'reilly's Brine


1 gallon water
3/4 cup salt
2/3 cup soy sauce
3/4 cup sugar
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon black pepper

I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next time. Posted to BBQ List by Kit Anderson on Dec 11, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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