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Brined Turkey Recipe

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This recipe for Brined Turkey, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Miller
Added: Saturday, October 25, 2008


For the brine:
2 C brown sugar
1 C maple syrup
C coarse salt
3 whole heads of garlic, cloves separated (but not peeled) and bruised (crush with the side of a knife)
6 large bay leaves
1 C coarsely chopped unpeeled fresh ginger
2 tsp dried chile flakes
1 C soy sauce
3 qt water
handful of fresh thyme sprigs
for the turkey:
olive oil for brushing
12-14 lb turkey

To brine the turkey:
Combine all the brine ingredients in an enamel or stainless steel pot big enough to hold the brine and turkey. Bring the ingredients to a simmer, remove from heat and let cool completely. Remove neck and giblets, rinse turkey, and put in cold brine. Add water if the brine doesn't cover the turkey. Refrigerate for 2-4 days turning the bird 2 times a day.
To cook the turkey:
Remove the bird from the brine, pat dry, brush with olive oil. Prepare grill with drip pan under bird, use indirect heat. Put soaked wood chips over coals of next to burner on gas grill. Try to keep temperature in grill between 275 and 325. Add more wood chips as needed, keeping the smoke going for 1 to 2 hours. Then remove chips and continue til bird is done (about 3-3 hours total for 12-14 lb bird) Internal temp of bird should be 155.




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