Our butchers at Eckert’s use a special turkey brine before they applewood smoke them. Their brine recipe tenderizes the turkey and
delivers delicious results whether you are smoking or roasting your turkey.
Here is their secret recipe!
Ingredients:
12 cups hot water
1 cup kosher salt
1 cup light brown sugar
2 Tbs black pepper
2 Tbs ground mustard
4 cups apple cider vinegar
12 cups ice
Directions:
Combine all
ingredients in a large pot except ice. Bring to a boil and stir until salt and
sugar dissolve. Turn off heat and allow brine mixture to cool.
Place thawed turkey, with inards removed, in a brining
bag or a clean 5 gallon bucket. Pour brine mixture over the top. If
turkey floats to top of bucket, weigh it down until it is fully immersed. Top
with ice. Brine for 5-12 hours. Discard brine, pat turkey dry and cook as usual.
Happy Thanksgiving from the Eckert Family and Staff. We know
you will eat well this holiday!
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