Dan Gill's Turkey Brine

Recipe Ingredients

1		Cold water add:
1 1/2 cups	355ml	Salt*
1/2 cup	118ml	Molasses
1 1/2 tablespoons	22ml	Garlic - crushed or minced
		(or garlic powder)
1/2 tablespoon	7.5ml	Onion powder
1/4 cup	59ml	Black pepper
1/2 cup	118ml	Lemon juice
1/2 oz	14g	Maple flavoring
12 oz	340g	Ginger ale

Recipe Instructions

Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion.

* Table salt is not recommended because of the iodine. I usually use dairy salt which is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 pound bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower.

Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin.

Source:
Bruce Bjorkman

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