I am going to smoke a whole turkey tomorrow and have never tried brining, but, am willing to try. Today, I have the turkey ready and have seperated the skin from the meat, as suggested here in the forum. I am using Okie's Holiday Turkey Brine recipe to brine the bird. I have the brine chilling, to get it out of the "Danger Zone".
I needed to use just over to gallons of water to cover the bird. So, I doubled up the recipe. I assume the recipe was on a "per gallon basis" since it called out using a gallon of water with it. I'll put the bird in the brine in awhile and it should be in there about a total of 17 hours by morning, when it goes into the smoker.
My question is this: Was this the correct thing to do? Or, should I have only added more water to the original recipe?
Any thoughts would be helpful.
Jim
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