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Q: I am smoking an 18lb. turkey for Thanksgiving. How long should I smoke it and what is the best way to season it?
Penny
Sherman
Penny
Sherman
A: Simple basic brine recipe:
1 large turkey (16 - 18 lbs) skin slit between the legs and breast BUT do not pierce the meat!
1 gallon water, hot
1 qt chicken stock
1 lb salt
1 lb sugar
1/4 C cidar vinegar
2 T dried rosemary
5 Qt iced water
1 large turkey (16 - 18 lbs) skin slit between the legs and breast BUT do not pierce the meat!
1 gallon water, hot
1 qt chicken stock
1 lb salt
1 lb sugar
1/4 C cidar vinegar
2 T dried rosemary
5 Qt iced water
Combine all of the ingredients except for the ice water. Stir over low heat to dissolve the sugar. Pour on top of the turkey. Pour the ice water on top to submerge the bird. Cover and marinate under refridgeration for 12 - 24 hours. Remove from the brine and cook as desired.
Chef Rodney, Austin, TX
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