Turkey brine question

[sprky]

Hi all
You all are much more experenced then i am on brining, so I'd like your opnion on this brine. likes dislikes changes needed excetera excetera. It apears it is close to several of the brines listed in this board.

Apple Honey brine

1 1/2 gal filtered water
4 cups ice
4 - 12 oz cans frozen apple juice thawed
1 1/4 cup Morton kosher salt
3/4 cup white sugar
3/4 cup honey
1/2 cup brown sugar
4 oranges zested, juiced, and pulp added
4 oz of fresh ginger chopped
15 whole cloves
6 bay leaves crushed
6 large garlic cloves chopped
2 TBL spoons pickeling spice
1 bottle liquid smoke (optional)

Directions
At least 1 day before brining
1. In a large stock pot, bring 6 cups water to a boil, add salt, and sugar. Stirring
frequently to be sure salt is dissolved.
2. Reduce heat and add zest, ginger, cloves, bay leaves, garlic, and pickeling spice,
simmer for 15-20 min partly covered.
3. Remove from heat and add 4 cups ice,
4. After liquid has cooled below 150 deg add honey.
5. Cover and refrigerate
Day of brining
1. Wash turkey inside and out, making sure you have removed the innards, and tail.
2. Loosen skin on turkey
3. In clean 5 gal bucket add remaining water, apple juice, seasoned water, and liquid smoke, stir
to combine.
4. Place bucket in large ice water filled cooler
5. Place turkey in brine must be completely submerged. Add water if necessary
6. Soak turkey for 24 - 48 hours
After brining
1. Remove turkey from brine
2. Rinse turkey in cold water twice, making sure you get under loosened skin
3. Cook as desired
_________________
electricians are quilified too remove your shorts, electricians do it till it hurtz

[allsmokenofire]

IMO...

It's light on the salt, the standard ratio I use is 1 cup of salt/gallon of liquid.

86 the liquid smoke....please!

When you've rinsed the turkey well after it brines, pat the skin dry with paper towels and let the turkey air dry for an hour before cooking. You can do this in a pan in your fridge or in a large cooler with ice.

Other than that, it looks pretty tasty. Let us know how it turns out.
_________________
Mike
Team Enoserv