Need Homemade brine recipe (problem with brine suggestion)

[rsfisher4]

Thanks to you all who answered my brine suggetion post. Problem....I need it like last week! Does anyone mind sharing a homemade brine recipe?

Much thanks


Thread renamed and moved here by DATsBBQ

[txngent]

Alton Brown has a couple of really good ones. What are you going to brine? If it is duck or game fowl I like to kick up the citrus a little more... not so much for chicken (especially in comps).

[2rowdy]

This was my first or starter brine for turkey.


Prep Time: 15 minutes
Ingredients:
1 gallon water
1 cup salt (1 1/2 cups Kosher or coarse salt)
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
Preparation:
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker.

[DATsBBQ]

For what's it worth, I prefer to use brown sugar or a mix of brown sugar and white sugar. I also prefer to use non-iodized salt, like Kosher.

What I do is put the turkey in a bucket an cover with water. Then I remove the turkey and measure the water. For example, a 15# needed a little over 3 gallons of water.

I used this Brine with great results:
3 Gallons cold tap water -in plastic pail/bucket

3 cups boiling water
2 1/4 cup Morton Course Kosher Salt
1 cup Brown Sugar
1 cup Sugar
1/4 cup Molasses
16 Juniper Berries
24 Black Peppercorns
4 Cloves Garlic
3 Bay Leaves
1 White Onion, quartered
Combine the boiling water with other goodies. When sugar is dissolved add to the 3 gallons colt tap water.
Chill until mixture is at 40˚ and add turkey.

I let this one go about 2 days in the brine Did this one on the Weber Kettle -coals on the side, drip pan under. Bacon strips on bird during roasting.

[rsfisher4]

WOW! Now I've got a new way to cook turkey. Thanks guys for all your help.

The brine is gor competition chicken thios weekend. We have 2 teams this year, Redneck Cooking Crew and RCC2. Team 2 wants to brine anything that walks! I was the last to find out they already had a recipe. That's what I get for trying to help.

But not to worry, I've got 3 birds. One "I" will brine in the name of the TBBQF.

[Zilla]

Here is another that will produce great results in chicken with a 12hr soak.

1 Gallon water
2 cups kosher salt
2 cups sugar
2 cups seasonings (no salt)

Heat until salt and sugar are disolved and cool until ready to drop chicken.

[roaniecowpony]

I've been using a brine on our family Thanksgiving (and other holidays) turkeys for years. The recipe I use seems to change a bit, depending on memory and what's available. Proportions seem to be pretty flexible depending on how much flavor you want of each ingredient. I've never boiled the brine first, but it would extract more flavors into the brine for sure.

The constants are:
Good water
Salt (kosher)
Brown sugar
onion
citrus (orange, lemon, or both)
fresh herbs (rosemary, parsely, sage, bay leaves, etc.)