Quick Poultry Brine

This is a delicious and quick working savory brine for chicken or turkey.

Optional flavors : Orange peels and fresh herbs (such as sage, thyme, or bay leaves)
For a sweeter brine: add in 2 cups of apple juice with orange peels.

Containers: I like using 2 gallon bags for dry brine but prefer a large pot for wet brines (of course based on what you are brining). I.E. dont use a 5 gallon bucket for a chicken. If you use a bag, put it into a container in case the bag breaks or punctures. The 5-gallon buckets from home depot will work but often do not fit in any fridge. If you don’t have a smaller pot or the fridge space, you could also use a cooler packed with ice. Make sure to keep it in a cool place and cover the top of the turkey with ice.

Use this trick for figuring amount of water by placing the meat while still in its plastic wrap into the pot or container. Fill with water until the meat is covered by an inch or two. Remove the meat and use the water level left to make your brine. This uses only enough water to cover the bird. It can also be used for determining the amount of oil for frying.

Ingredients

Large food-safe plastic bag or deep non-metallic container
12-15 pound turkey, do not use Kosher or pre-salted
3-4 quarts water
1 cup Diamond Crystal kosher salt
1 cup brown sugar
8 cloves garlic, peeled and smashed
1/4 cup fresh rosemary leaves
1 tsp red pepper flakes
bundle of thyme
onion quartered for stuffing in cavity

Preparation:

Mix together the water, salt, and sugar so it can dissolve. Then add your garlic and herbs.

Pour the brine over the meat. Close the bag or cover it with a lid.

Marinate in the fridge. This is a strong brine so usually a couple of hours, overnight might be too salty.

Remove the turkey from the bag or pan and discard the liquid.

Rinse under cool water to remove excess salt and then place on paper towels to dry.

Preheat the smoker on 250 deg F

Prep. Prep your turkey (I love to add a dry rub on top) and fill the cavity with onions and fresh herbs like fresh sage and fresh thyme.

Then place bird on roasting rack with pan.

Place the bird in smoker and smoke until the meat thermometer in the thickest part reaches 145°F. Let it continue cooking for 15 more minutes. This pasteurizes the bird without overcooking.

Let rest for at least 15 minutes before carving the bird.

Urban Cowgill July 4 2024