Turkey Brine before the Traeger

[metaphacts]

This year’s brine for turkey


1 medium head garlic
1 medium onion
1 piece fresh ginger 3” x 1”
1 lemon peeled
1 grapefruit peeled
2 clementines peeled
2 Tablespoons Key Lime (NOT Lime) Juice
3 cups Kosher or Sea Salt
1 tablespoon thyme
1 tablespoon allspice
1 tablespoon crushed red pepper
2 teaspoons ground black pepper
2 gallons water
8 oz molasses
4 oz Grade A Dark Amber or Grade B Maple Syrup


Using a Kitchen Aid Food Grinder or any food processor, grind the garlic, onion, ginger, lemon, grapefruit, and clementines.

Mix the remaining ingredients into processed mixture. Add 5 lbs of ice. Place turkey or turkeys (we did 2 13lb birds) into double hefty bags and place in a cooler. Pour the entire mixture over the birds making sure they are covered by the liquid, and seal the inner bag. Wait 24 hours.

We are going to try Douglax method to crisp skin by refrigerating 24 hours after brining. Never done this before and it sounds like a great idea. Tomorrow we have decided it will be pecan and sugar maple on the Traeger.

Stay tuned. If this works there will be no leftovers.

[Doug Lax]

Sounds like a great brine recipe Bill. I really like the grapefruit and maple syrup angles Lucky for me my cousin has a WSM cooker too and Doug Lax has the day off.

[metaphacts]

Originally Posted by Douglax

Sounds like a great brine recipe Bill. I really like the grapefruit and maple syrup angles Lucky for me my cousin has a WSM cooker too and Doug Lax has the day off.

Headed in the Caribbean direction with the flavors but had no coconut or habanero. We shall see.

For me, queing is having the day off.

[Doug Lax]

Bill,
How did the drying work out?

[metaphacts]

Originally Posted by Douglax

Bill,
How did the drying work out?

Beautiful. Skin was spectacular. The birds came out better than any we've ever done.