William O'reilly's Brinebbq list, brines, poultry 1 gallon water 3/4 cup salt 2/3 cup soy sauce 3/4 cup sugar 1 teaspoon dried oregano 1 teaspoon thyme 1 teaspoon black pepper 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 |
