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Turkey brine. (Carlos Chavez / Los Angeles Times / November 2, 2006) |
We were curious about what kind of brine Quinn Hatfield uses for his smoked turkey. This is what he told us:
Turkey brine
Adapted from Quinn and Karen Hatfield.
9 quarts water
1 1/2 cups light brown sugar
1 1/2 cups kosher salt
12 cloves garlic, lightly crushed
2 tablespoons black peppercorns
1 small bunch rosemary
1 small bunch thyme
Whisk the water, brown sugar, salt, garlic, peppercorns, rosemary and thyme together in a container large enough to hold the brine and turkey. Add the turkey and brine for 36 hours. Remove the turkey and air dry well before smoking (at least 1 hour).
Turkey brine
Adapted from Quinn and Karen Hatfield.
9 quarts water
1 1/2 cups light brown sugar
1 1/2 cups kosher salt
12 cloves garlic, lightly crushed
2 tablespoons black peppercorns
1 small bunch rosemary
1 small bunch thyme
Whisk the water, brown sugar, salt, garlic, peppercorns, rosemary and thyme together in a container large enough to hold the brine and turkey. Add the turkey and brine for 36 hours. Remove the turkey and air dry well before smoking (at least 1 hour).
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Comments (1)
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dsw500 at 3:32 PM November 21, 2012
This seems odd that they don't bring the brine to a simmer first to bring out the flavors... I've never used a brine without doing that first and decided to simmer it. Any chance the Times could ask them?
