Getting Ready for Turkey

I’m getting ready for turkey. I also read something the other day about how there are just 15 more Fridays before Christmas. This year I want to take advantage of my smoker. In theory, my smoker can handle 4 turkeys but we’ll have to test that out on another day. I’m researching a few brines. Yes, you must brine your turkey. Yes, you’ll need to make space in your fridge. Yes, it’s worth it.

This year, I think I’ll go with a savory brine. Here’s what I found so far:

    • 2 quarts/1.9 L vegetable stock
    • 1/2 cup/120 mL salt (3/4 cup/180 mL Kosher or coarse salt)
    • 1/2 cup/120 mL white sugar
    • 1 tablespoon/15 mL dried rosemary
    • 1 tablespoon/15 mL dried sage
    • 1 tablespoon/15 mL dried thyme
    • 2 quarts/1.9 L cold water

No, I will not add bay leaves. I will however I might alter this a little and add paprika. I’m hoping to cover how to truss your bird and how to lay down a nice foundation for the roast. Oh yeah, I forgot I was going to smoke the bird.

Stay tuned.

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