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Dan Gill's Turkey Brine


1 gallon cold water add:
1 1/2 cups salt*
1/2 cup molasses
1 1/2 tablespoons garlic; crushed or minced
(or garlic powder)
1/2 tablespoon onion powder
1/4 cup black pepper
1/2 cup lemon juice
1/2 ounce maple flavoring
12 ounces ginger ale

Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion. * Table salt is not recommended because of the iodine. I usually use dairy salt which is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 pound bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower. Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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