Basic Brine for Smoking Meat photo by DJHAWKS - - 49699

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Chef Davids Masterpiece Smoked Turkey

Basic Brine for Smoking Meat

Ingredients:1 10pd Turkey 1 gal Water 1-1/2 Cups Kosher Salt 3/4 Cup Brown Sugar 3 tbls Lowry's Season Salt 3 lg Cloves Garlic Minced 1 Med Onion chopped 1/4 Cup Worsteshire Sauce 1 Tsp Liquid Smoke Sit in brine for 48-72 hours prior to smoking. Remove from brine and pat down lightly. Place turkey in 10x8" aluminum pan. Rub turkey down with minced garlic and sprinkle with Lawry's season salt. Rub cavity down with butter or margarine, sprinkle with black pepper and stuff with 1 red apple and 1 med onion. Use 1 12oz can of coke in cavity, just to fill it, then pour remaining coke in the pan. Place a piece of foil loosely over the top of the turkey and place pan approx 8-10 inches above heat. I started with charcoal and cedar chunks and added hickory chips and more cedar chunks throughout the smoking process. Every 45 minutes baste the turkey with pan drippings. Make sure to keep temperature at ideal the entire time. Smoking Time: 5-1/2 to 6 hours.

Date Posted: Nov. 19, 2007

Photography Notes: This photo was taken just a few minutes after the bird was removed from the smoker.


Photo by DJHAWKS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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