Home Forums Hunting & Shooting Hunter's Campfire Ultimate Turkey Brine

I've tried many, many brines for birds and this is the best so far. This recipe works very well for both smoking or traditional roasting.

Ingredients:
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed

Method:
Get a clean food-safe five-gallon bucket, wash it, then sanitized it.
Make the ice water in the bucket.
Bring the tap water to a boil in a stock pot or large pan.
Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.
Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
Add the water and seasoning mixture to the ice water in the bucket.
Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.
Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.
Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.
Caution: It's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.
An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.
Pat dry with paper towels.
Rub the skin with canola oil and roast or smoke as desired.

I wish I could say this was my recipe but I stole it many years ago from BBQ Brethren.

I just dry brine mine with salt overnight before smoking. I've read where a wet brine with all the extra sugar and spices doesn't permeate the meat very far, if at all. But it does make a juicer turkey, but more watered down.

Looks good Geno67!

Ever tried using Mortons Tender Quick Meat Cure instead of salt? Far superior than salt!

When I smoke a Turkey, I inject the turkey with a solution of Morton and Spring Water, does a fabulous job!

Haha

Gawd, I thought that stuff was for long curing DIY bacon

I’m interested. I have 5 bags of TQ on hand

Dats dat sheeit wit th moaniyum nitrate innit?

Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform.