TURKEY BRINE

By Beefman-2

Ingredients

• 1 GALLON VEGETABLE BROTH
• 1 CUP KOSHER SALT
• 1 TBSP CRUSHED ROSEMARY
• 1 TBSP DRIED SAGE
• 1 TBSP DRIED THYME
• 1 TBSP DRIED SAVORY
• 1 GALLON ICE WATER

Preparation

Step 1

IN A LARGE STOCK POT, COMBINE THE VEGETABLE BROTH SEA SALT, ROSEMARY, SAGE, THYME AND SAVORY BRING TO A BOIL, STIRRING FREQUENTLY DISSOLVING THE SALT, REMOVE FROM HEAT AND LET COOL.


POUR INTO BUCKET, ADD GALLON OF WATER,

REMOVE NECK AND GIBLETS FROM TURKEY WASH THE TURKEY INSIDE AND OUT, PLACE TURKEY IN BUCKET MAKING SURE THE CAVITY GETS FILLED, THEN INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND DRAIN OFF THE BRINE, PAT DRY, COOK AT 350 F TILL AN IT OF 180 OR SMOKE AT 225 TILL AN IT OF 180 F, SMOKE WITH APPLE WOOD FOR 4 HOURS.