Ingredients Jump to Instructions ↓

  1. 1 Water

  2. 3/4 cup 177ml Salt

  3. 2/3 cup 157ml Soy sauce

  4. 3/4 cup 148g / 5 1/5oz Sugar

  5. 1 teaspoon 5ml Dried oregano

  6. 1 teaspoon 5ml Thyme

  7. 1 teaspoon 5ml Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next time. Posted to BBQ List by Kit Anderson on Dec 11, 1997


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