Here's the recipe my husband used to smoke our first turkey:
Brine:
1 cup kosher salt
1 cup brown sugar
1/2 cup maple syrup
2 quarts apple juice (or cider)
1 or 2 quarts water mixed with ice (Use enough to allow the turkey to be fully submerged in the brine)
Mix the brine well. Soak the turkey in the brine for at least 16 hours in a cooler.
Pull the bird out of the brine. Rinse off with water, and smoke it until it's 180F.
1 comment:
Hi MK,
I am planning a get-together for us food bloggers in the SE Michigan area. We are thinking about having a potluck for a Sunday afternoon High Tea at my place here in Ann Arbor.
We haven't set a date yet - we're thinking one Sunday in mid to late January 2008. Please let me know if you are interested (and any preferred dates/times) at my email holybasil(at)mail(dot)com. Looking forward to hearing from you.
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