Juicy Brine For Smoked Turkey
Print This Recipe
TO ONE GALLON OF WATER INGREDIENTS
1/4 cup white vinegar
1 tablespoon pickling spice
1/2 teaspoon allspice
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon celery salt
1-1/2 cups salt
1 teaspoon liquid smoke
1/4 cup brown sugar
1 tablespoon maple extractMake up enough brine to totally submerge bird. Let sit in brine for 48 to 55 hours. Remove from brine, drain, and pat dry. Smoke low and slow to 165 to 170 degree internal temperature.