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