Top Turkey Brine Mix Ideas: Share Your Favorites!

12 to 14 pound turkey, brine 5 quarts of water, 1 1/2 cups kosher salt, 3/4 cup bourbon (Old Grand Dad or similar), 3/4 cup pure maple syrup, 1/2 cup brown sugar, 1 medium yellow onion quartered, 4 orange peel, 3 crushed bay leaves, 2 tablespoons black peppercorns, 1 apple quartered. Heat brine until sugar and salt is dissolved. Let cool and pour over turkey. Put bag of ice on turkey to keep it submerged. Keep cool or in fridge minimum 8 hours to 24 hours. Louisiana grill at 225 usually takes 7 hours. Inject non salted butter under skin of thighs and breasts. Brush maple syrup on outside then after a couple of hours. Brush unsalted melted butter as needed to keep skin from completely drying out.
 

Attachments

  • 20241127_123611.webp
    20241127_123611.webp
    141 KB · Views: 3

Latest Discussions

Back
Top