Pat Barnes
TVWBB Pro
This is a brine from chef John Folse in La. He uses it for a roast turkey recipe. I used it with(I think)great success yesterday for smoking 2 ducks. I will note my changes where applicable.
I reduced the recipe to a per gallon of water measurement because I used a dfferent amount than he had.
For 1 gal of brine
1/2 cup kosher salt
1/4 cup brown sugar
2 bay leaves,crushed
1/2 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dried sage (I only used 1/2 tsp as I am not that crazy about sage)
1 tbsp granulated garlic
1 tbsp black pepper
I added
1/2 tbsp marjoram (I like this herb. It looks like oregano and tastes almost the same)
1/2 tbsp yellow mustard seeds
The biggest problem was keeping the herbs from settling to the bottom of my plastic bucket. I will grind the mix a lot finer next time.
I am planning on frying 2 turkeys New Years Day for a party. I am going to use this basic recipe for injecting one of them.
I reduced the recipe to a per gallon of water measurement because I used a dfferent amount than he had.
For 1 gal of brine
1/2 cup kosher salt
1/4 cup brown sugar
2 bay leaves,crushed
1/2 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dried sage (I only used 1/2 tsp as I am not that crazy about sage)
1 tbsp granulated garlic
1 tbsp black pepper
I added
1/2 tbsp marjoram (I like this herb. It looks like oregano and tastes almost the same)
1/2 tbsp yellow mustard seeds
The biggest problem was keeping the herbs from settling to the bottom of my plastic bucket. I will grind the mix a lot finer next time.
I am planning on frying 2 turkeys New Years Day for a party. I am going to use this basic recipe for injecting one of them.