Turkey Tips and Tricks! Chapter 3

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CHAPTER 3
EDITOR'S NOTE:  The two most popular Turkey Brining 
Recipes of 1999,as discovered by an informal but highly
accurate Gallup poll were:
Dan Gill's (See CHAPTER 5 "Turkey Brining" by Dan Gill)
and
Jim Minion's Turkey Honey Brine.
===============
Jim Minion's * TURKEY HONEY BRINE * 
VERY HIGHLY RECOMMENDED !!!
The Honey brine is easy and very good for a first try.
1 gal water
1 cup kosher salt
1 ounce tender quick
1 cup honey
3 bay leaves
1/4 tsp. ground cloves
1/2 tsp pickling spices
        ====
NOTE: Tender Quick is by Morton, and is a CURING agent. It
can found many times in the canning department of the 
grocery store.
IF you are going to cook poultry at lower temps, Tender 
Quick's useis advised. The bird will be in that 40 to 140*
range longer than is healthy.
Please refer to TIP Number 15 above for additional 
information.
            =====
Mix ingredients, and bring to a boil.
(The salt will dissolve faster this way).
Allow to the brine solution to COOL to room temp.
(Hint: IMPORTANT !)
Place turkey in brine and refrigerate for 24 hours.
Rinse turkey VERY well TWICE.
Rub with your favorite spices and smoke/cook.
There is already enough salt from the brine, so Go Easy! on
the salt in the rub.
Smoke at 325 to 350 for best results.
Jim
 

Up ] Turkey Tips and Tricks! Chapter 1 ] Turkey Tips and Tricks! Chapter 2 ] [ Turkey Tips and Tricks! Chapter 3 ] Turkey Tips and Tricks! Chapter 4 ] Turkey Tips and Tricks! Chapter 5 ] Turkey Tips and Tricks! Chapter 6 ] Turkey Tips and Tricks! Chapter 7 ] Turkey Tips and Tricks! Chapter 8 ] Turkey Tips and Tricks! Chapter 9 ] Turkey Tips and Tricks! Chapter 10 ] Turkey Tips and Tricks! Chapter 11 ] Turkey Tips and Tricks! Chapter 12 ]

Friday, May 05, 2000
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