Originally Posted By: parker
Originally Posted By: stlhead
Whole turkey brine:

1 gallons water
1 gallon apple juice
1 1/2 cups kosher salt
12 or more cloves minced garlic (I use about 20)
2 tablespoon ground black pepper
1/3 cup brown sugar
1/4 cup Worcestershire sauce


Yes!

Now, take this brined bird and rinse it all off. Pat dry. Force butter underneath all the skin. Melt some butter and apply it to a piece of terry cloth big enough to cover the bird. Cover the bird with the terry cloth and put it in the smoke.

220 degrees for approx 3X hours. Use a meat thermometer and take out when the breasts are at 160.

Smoked Brined Turkey!

Totally kicks ass on all levels!

thumbs


do you place the turkey breast-up or down or do you suspend the bird? does it matter? sounds effing awesome!
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