Smoked Turkey with Maple Turkey Brine
November 28, 2014 at 4:47pm
We found this Maple Turkey Brine recipe on allrecipes.com, and it is too good not to share! We used it on a bone-in turkey breast.
Prep: 15 minutes Cook: 20 minutes Ready in 1 hour 35 minutes
4 quarts water, divided
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
3/4 cup sea salt
8 cloves whole garlic cloves, peeled
6 bay leaves
3 large fresh thyme sprigs
2 teaspoons whole black peppercorns
1 cup sour mash whiskey
Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir until dissolved, then bring to a boil. Remove from heat and stir in remain 2 quarts of water. All brine to cool completely before using.
For this picture, taken Thanksgiving 2014, we placed one half of turkey breast (bone in) in the brine for 5 hours, then smoked at 225 degrees with apple and cherry wood until the turkey reached 165 degrees.-
Bone Doctors' BBQ is honored to bring their all natural, gluten free products without HFCS to San Sebastian Winery in St. Augustine, Florida, https://www.sansebastianwinery.com and Lakeridge Winery & Vineyards in Clermont, Florida, https://www.lakeridgewinery.com.-
In 1862, William Alexander Hammond, MD, professor of anatomy and physiology at Maryland, was named surgeon general of the U.S. Army, a position held until 1864. Hammond organized a system for evacuating wounded soldiers from the field of battle and developed a military hospital and medical system, the first in the world of its kind. In addition his methods of maintaining military records, reports, and compiling data was hailed as an enormous contribution to medical science. Hammond is credited with establishing the Army Medical Museum later renamed the Armed Forces Institute of Pathology.
And, of course, he is our choice for our first BBQ sauce, Original!-