LarryR Posted September 13, 2008 Report Share Posted September 13, 2008 We're starting to plan for Thanksgiving (my favorite holiday of the year) and I can't wait to do the bird on the ceramic. Here's one of my favorite brines. Thought I'd share with PICTURES of course. I did her last year on my WSM. Jack Daniels Maple Syrup Turkey Container large enough to brine your turkey in (a 5 gallon food grade container works well for large birds) 2 cups maple syrup 1 cup bourbon 1 tablespoon pickling spice Remainder of container filled with salt water mixture with ½ cup table salt per gallon of water (you can also add apples oranges etc.) Ice can be added to brine to insure safe temperatures Brine in refrigerator for 24 hours, rinse bird and allow to air dry in the refrigerator overnight Season cavity, place carrots, celery, pierced lemon and anything else you desire in cavity. Butter and season skin Smoke or grill to 165 Breast/175 Thigh, cherry or other fruit wood recommended Be sure to use a drip pan below your bird to capture all the "goodness" for your gravy. Note: I ice down the breast for approximately 45 minutes prior to cooking. This helps the breast and thigh come to temp. at the same time. Ziplock bags of ice work well. Enjoy and let me know what you think of the end product. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 Only thing I might suggest is using a food grade bucket from Smart and Final or if yu can find one from a restaurant or food manufacturer that buys a lot in 5 gal buckets. For instance we used to get buckets from Ice cream factories. Better yet, I will sell you 5 gallons of olive oil and you will have a food grade bucket. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted September 13, 2008 Report Share Posted September 13, 2008 Man o' man - I can taste that turkey now! That recipe is one that is going to get exercised before Thanksgiving! Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 13, 2008 Author Report Share Posted September 13, 2008 Only thing I might suggest is using a food grade bucket from Smart and Final or if yu can find one from a restaurant or food manufacturer that buys a lot in 5 gal buckets. For instance we used to get buckets from Ice cream factories. You know, that's the one thing I tell myself I need to get every year and then at the last minute I realized I didn't pick one up and end-up sanitizing the "Homer's Bucket." I edited the post reflecting the suggestion. Quote Link to comment Share on other sites More sharing options...
trish Posted September 13, 2008 Report Share Posted September 13, 2008 Quite clearly, it is working for you. I never thought about food grade buckets until we started buying them recycled. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 27, 2009 Report Share Posted March 27, 2009 food grade Here's a food grade bucket for you. Get a bucket that swimming pool chlorine tablets come in! Wash it out and that should pretty dang antiseptic. We brine our turkeys in 'em. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 27, 2009 Report Share Posted March 27, 2009 Hey doc, I am by no means an expert, but I am far more worried about the composition of the bucket than bacteria. I can bleach any bucket clean, but no telling what kind of chemicals will leach out of the plastic. I usually use a really big stock pot or the giant ziploc storage bags. YMMV. Quote Link to comment Share on other sites More sharing options...
LindaFehrmann Posted March 24, 2013 Report Share Posted March 24, 2013 Re: Jack Daniels and Maple Syrup Brined Turkey Cooking a 13.8 lb. maple/bourbon brined turkey for Easter. Have been reading all the posts, figuring on 3-4 hours at 325. Does that seem about righ. Also, am cooking 2 small pork tenderloins from "La Boucherie" that will take 1 hour at 375, according to package directions. My question is should I put the turkey in the cooler wrapped up while I bring the kk up to 375 and cook the tenderloins for an hour?????? I feel like it would be too long to,just have the turkey sit on the counter wrapped in foil. Suggestions? Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 24, 2013 Report Share Posted March 24, 2013 Re: Jack Daniels and Maple Syrup Brined Turkey Just a suggestion: Spatchcock the turkey before brining. The turkey will cook faster. I did it for the first time for A Hanukkah Party and it came out great. Are you adding smoke to it ? Quote Link to comment Share on other sites More sharing options...
LindaFehrmann Posted March 24, 2013 Report Share Posted March 24, 2013 Re: Jack Daniels and Maple Syrup Brined Turkey Yes cherry Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 13, 2015 Author Report Share Posted November 13, 2015 With T-Day fast approaching I thought I'd bump this. I did a trial run last weekend and it turned out great as always. I'm ready for the big day! Quote Link to comment Share on other sites More sharing options...
5698k Posted November 13, 2015 Report Share Posted November 13, 2015 I'm gonna try this, especially since I have some genuine Canadien maple syrup!! Robert Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 13, 2015 Author Report Share Posted November 13, 2015 I'm gonna try this, especially since I have some genuine Canadien maple syrup!! Robert Genuine syrup in this recipe is the best, no question. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2015 Report Share Posted November 13, 2015 I better not let Mrs skreef see this she still checks the mail box every day for a bottle of real Canadian Mapple Syrup - LOL Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted November 13, 2015 Report Share Posted November 13, 2015 Looks awesome Larry. I will have to try. Benton Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 13, 2015 Author Report Share Posted November 13, 2015 It really is a great brine, I've done it side by side with others (Apply Honey) and the drunk bird is the one that goes first every time. A video of the cook is here, I used to know how to embed a video but can't figure it out on this new platform - https://youtu.be/b68h6ucN6is Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 23, 2016 Author Report Share Posted November 23, 2016 Been away for awhile dealing with some health issues, haven't used my KK in months. Taking the cover off for Thanksgiving and this recipe. Got a 19 lb bird bathing in maple syrup and Jim Beam as I type. Going to use me go to wood for this cook, cherry. Hope everyone has an enjoyable and safe T-Day. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 24, 2016 Report Share Posted November 24, 2016 Glad your cooking again. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2016 Report Share Posted November 24, 2016 The good news, LarryR, is that you are back and sounds like you plan on cooing up a storm. Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 24, 2016 Author Report Share Posted November 24, 2016 3 hours ago, MacKenzie said: The good news, LarryR, is that you are back and sounds like you plan on cooing up a storm. 7 hours ago, tinyfish said: Glad your cooking again. Thanks guys, got my coffee and Bailey's going this a.m., laying out my cook. Can't decide if I'm going lump or ECC, probably ECC. Looking forward to doing the cook today and many more. Still have a couple videos to make that people have asked for e.g. pizza. Hoping to do more cooking this winter. 1 Quote Link to comment Share on other sites More sharing options...
