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William O'reilly's Brine


Course : Marinades
Serves: 1
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Ingredients:


1 gallon water

3/4 cup salt

2/3 cup soy sauce

3/4 cup sugar

1 teaspoon dried oregano

1 teaspoon thyme

1 teaspoon black pepper
 

Preparation / Directions:


I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next

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