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<blockquote data-quote="guns are dumb" data-source="post: 1366398" data-attributes="member: 5564">I guess I&#039;m late to the party, but here&#039;s the brine I&#039;ve used a couple times.&nbsp; I got it out of a book and then modified to my liking:6 quarts water1 cup kosher/pickling salt1 1/2 cups pure maple syrup (Sam&#039;s has 32oz bottles for the best price)1 1/2 cups Jim Beam Red Stag bourbon2 1/2 tablespoons ground mustard2 large bay leaves1 tablespoon hot red pepper flakes2 1/2 tablespoons rosemary (prefer fresh, but dried will work)Add all ingredients to pot and bring to boil.&nbsp; Decrease heat and simmer for 30 minutes.&nbsp; Remove from heat and let cool to room temperature (this part is important, do not go from heat to the fridge or you&#039;ll heat your fridge up).&nbsp; After room temperature refrigerate prior to adding turkey.The cooling process may take 6 hours.&nbsp; Refrigerate over night prior to adding the poultry.I then smoke my turkeys over cherry wood and Hasty Bake lump, real wood charcoal (I&#039;ve done some experimentation with the charcoal and found Hasty Bake to be the best of the 7 or 8 lump charcoals I&#039;ve found locally).I made this brine today, getting ready to put it in the fridge.&nbsp; I&#039;ll probably ad my turkeys Sunday afternoon and start smoking early Tuesday.</blockquote>

[QUOTE="guns are dumb, post: 1366398, member: 5564"] I guess I'm late to the party, but here's the brine I've used a couple times. I got it out of a book and then modified to my liking: 6 quarts water 1 cup kosher/pickling salt 1 1/2 cups [I]pure[/I] maple syrup (Sam's has 32oz bottles for the best price) 1 1/2 cups Jim Beam Red Stag bourbon 2 1/2 tablespoons ground mustard 2 [I]large[/I] bay leaves 1 tablespoon hot red pepper flakes 2 1/2 tablespoons rosemary (prefer fresh, but dried will work) Add all ingredients to pot and bring to boil. Decrease heat and simmer for 30 minutes. Remove from heat and let cool to room temperature (this part is important, do not go from heat to the fridge or you'll heat your fridge up). After room temperature refrigerate prior to adding turkey. The cooling process may take 6 hours. Refrigerate over night prior to adding the poultry. I then smoke my turkeys over cherry wood and Hasty Bake lump, real wood charcoal (I've done some experimentation with the charcoal and found Hasty Bake to be the best of the 7 or 8 lump charcoals I've found locally). I made this brine today, getting ready to put it in the fridge. I'll probably ad my turkeys Sunday afternoon and start smoking early Tuesday. [/QUOTE]

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