The old lists are rapidly getting pushed down the
forum, so here is the list again, slightly
Shake's Honey Brine
Brine For Turkey
Injecting Italian Dressing Marinade
Cooking Tips from yarddog
Turkey Pieces by Mike Scrutchfield (scroll down)
Marinade From Northwest Herald Newspaper
Cooking tips from Frank
Turkey Recipes (Wild turkey included)
Gary's Hawaiian Turkey (scroll down)
Roast Brined Turkey
Yet ANOTHER turkey brine
Now, I think I've read nearly every turkey/brine recipe and method in the world :) Well, maybe not, but it sure feels like it! After reading this many different opinions, I'd have to say the following could nearly be written in stone:
1. Cooking Temp should be higher than low and slow. Cook the bird between 300-350 to be safe and help retain moisture.
2. Almost ANY brine will work. 1 cup Kosher
Salt to 1 Gallon Water (if no Kosher, 1/2 Cup Table Salt (non-iodized if possible)). Beyond the
salt and water, be creative (garlic powder, onion powder, pickling spice, bay leaves, cloves, allspice, black peppercorns, cayenne pepper, tabasco, molasses, Worcestershire, vinegar, wine, mustard, honey, maple syrup, YOU NAME IT)
3. Turkey - brine for 24-48 hours, Chicken 8-12
4. If smoking, rub or spray bird with an oil base liquid to prevent "rubbery" skin. Also gives it that "golden" appearance.
5. If smoking, wrap bird in vinegar-soaked cheesecloth or smoking stockinette to prevent skin from blackening (makes for "prettier" bird).
6. Don't stuff a bird if you're smoking it.
Does that cover everything? - Experts chime in.
Hope this all helps. Enjoy!