Mark Peel's Brinebbq list, brines, poultry 2/3 cup salt 1/2 cup plus 2 tablespoons sugar 1/2 cup black pepper; cracked 1 pinch dried thyme 13 cloves 13 allspice; cracked 3 bay leaves 13 juniper berries; crushed 1 gallon water Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine. This recipe, inspired by one of Jeremiah Towers', is enough for a 12- to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them into quarters. |
