I brine turkeys nearly the same way but I cold smoke them for about 5 hours with oak before I brine them. That way the smoke flavor goes all the way to the bone while it sits in the cooler. I use water ( without chlorine ) salt, brown sugar, apple juice, black pepper and lime juice, I use thick trash bags and open them in a cooler then place the turkey in and pour the brine over the turkey. I close up the bag and let it sit for 3 days with ice on top of the turkey. Since they are already have a smoked flavor they can be cooked in the oven at 250 degrees – 30 minutes per pound or put back on the smoker for more smoke.
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I brine turkeys nearly the same way but I cold smoke them for about 5 hours with oak before I...