If there is one thing we love, it is a brined and smoked turkey! While there are numerous different ways to brine, here is what we do:
- 4 cups of sugar
- 4 cups of salt (we use Redman’s Sea Salt, when purchased at the feed store, it is very cheap–around $8.50 for a 50 pound bag. Most people will not need a 50# bag in their lifetime, so use whatever type of salt you desire)
- 2-3 lemons or oranges, cut in half and juiced
- 1 can/bottle of beer
Place the turkey in a clean 5 gallon bucket (or other large container). Bring a pot of water to a boil (we use a 6-quart stockpot). Dissolve the sugar and salt, stirring occasionally. Once mostly dissolved, pour this mixture over the turkey. Add the citrus juice and beer. Add enough ice or cold water to cover the top of the turkey. Refrigerate overnight (this is where a spare refrigerator comes in handy!). Rinse turkey off (otherwise, you will have a very salty bird!). Then, smoke or roast your turkey until done. We like to add a little of the brine solution or turkey stock to the pan to keep the bird moist while cooking.
Again, we are not brining experts, but feel that this yields some pretty stinkin’ good turkey!