William o'reilly's brine

1 Servings

Ingredients

Quantity Ingredient
1 gallon Water
¾ cup Salt
⅔ cup Soy sauce
¾ cup Sugar
1 teaspoon Dried oregano; thyme, and black pepper

Directions

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-digest V5 #756 by Kit Anderson <kitridge@...> on Dec 11, 1997

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