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Frasher's Smokehouse & Lounge Turkey Brine

Ingredients:

  • 3 gallons water
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 carrot, diced
  • 8 cloves garlic
  • 12 peppercorns
  • 1 bay leaf
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 1 cup honey (more for deeper flavor)
  • 2 cups kosher salt

Preparation:

Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.

Submerge turkey in brine for at least 24 hours, but no more than 48 hours, to prevent shrinkage in meat when smoking.

Makes for one 12 to 16 lbs. turkey

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