Smoked Turkey Brine
A flavorful brine for a whole turkey ensures a juicy and tender bird when smoked.
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Instructions
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Start heating 1 quart of water to near boiling.
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Dissolve the salt and then the sugar in the hot water.
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Remove from heat, add tarragon, black peppercorns, and bay leaves; allow this solution to cool completely.
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Mix the cooled solution with the remaining water.
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Submerge the turkey in the brine within a large nonmetallic dish and refrigerate for one hour per pound.
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Remove the turkey from the brine, rinse thoroughly, pat dry, and coat with olive oil before placing it in the smoker to cook as directed.
Nutritional Info (per serving)
Calories:
65 kcal
Carbohydrate:
17 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
0 g
Sodium:
9444 mg
Sugar:
17 g
Fat:
0 g
Unsaturated Fat:
0 g