William O'reilly's Brine

Recipe Ingredients

1		Water
3/4 cup	177ml	Salt
2/3 cup	157ml	Soy sauce
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Black pepper

Recipe Instructions

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 List by Kit Anderson <[email protected]> on Dec 11, 1997

Source:
Liza Jane

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