Mama, I do brine chicken and turkey when I do them myself. I also brine some pork. I like marinades to. I don't do much injection, except brisket. When smoking a brisket i like to inject beef broth. Then add a good dry rub.
The turkeys we get as gifts are always over cooked and over smoked. I like your brine recipe, its a keeper. Thank you CF:)

You're welcomed!

Here's a few brines - I wonder if I'll ever cook another turkey again let alone brine one!

•2 gallons water
•2 cups brown sugar
•1½ cups kosher salt
•1½ cups soy sauce
•1 tablespoon garlic salt
•1 tablespoon freshly ground black pepper
•1 tablespoon cayenne pepper powder
•1 tablespoon Chinese five spice



Dissolve the sugar and salt in some of the water by boiling it up in a large pan and once dissolved, allowing it to cool.

When cool, transfer the concentrated brine to your brining bin and stir in the remainder of the ingredients. Immerse your turkey and let the brine work its magic for about 8 – 12 hours then dry your bird off (see here) and you're ready for the smoker.

•2 gallons water
•2 cups salt
•1 cup white sugar
•2 tablespoons dried chili flakes





Use a large pan to dissolve the salt and sugar in warm water and then allow to cool. Pour all the ingredients into your brining bin and give it a good stir.



Now lower in your turkey, place a weight on it so that it remains fully immersed and brine overnight in the refrigerator.

•2 gallons water
•1½ cups non iodized salt
•1 bulb garlic, all cloves peeled and chopped
•1 tablespoon ground black pepper
•½ cup Worcestershire sauce
•½ cup brown sugar




Boil up some of the water with the salt and sugar to ensure that all has dissolved then cool and transfer to your brining bin along with the rest of the ingredients. Stir, and you're ready to go.


Place your turkey in the brine breast side down, weigh it down and place in the refrigerator for 8 – 12 hours.