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Orange-Juice Turkey Brine


1 gallon orange juice
2 cups rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 cloves crushed garlic
1/4 cup peeled fresh sliced ginger
1 bunch green onion; sliced
2 bunches chopped cilantro
12 whole star anise
2 crushed cinnamon sticks
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup kosher salt

This was in the local paper, and sounds interesting: Four days before smoking the turkey, start with a thawed turkey and this marinade/brine: and of course one turkey--about 15 pounds. Combine marinade ingredients in large pan. Bring to boil, reduce heat to low and simmer for 45 minutes. Let cool. Thoroughly rinse and dry the turkey, inside and out. Place in large plastic, glass or earthenware container that is not much wider than the turkey and deep enough so the marinade/brine will cover the bird completely. Pour in the brine, make sure it covers the turkey. Cover and refrigerate for at least three days. If brine does not completely cover the bird, turn it every 12 hours. Remove turkey from brine and pat dry before smoking it. They recommend lightly rubbing it with olive oil, salt and pepper, and placing a drip pan to catch any drippings. Smoke in your favorite way. Author states that is particularly good with orange wood, wine barrel chips, grapevine cuttings, etc... but your favorite wood for smoke is fine. Posted to the BBQ List in Nov. 1998 by Leanne - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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