Thanks Giving Turkey -Brine 1 cup salt, 1/2 cup brown sugar, 1/2 cup maple syrup, 1/2 cup dark rum per gallon of water. Add peppercorns, bayleaves, cinnamon and an orange or two. Brine overnight, I add ice to my brine water. remove from brine, rinse and pat dry. Season with low sodium rub, I use Cluck and Squeal. Smoke-roast at 325*F until thigh is 175 and the breast is 165 - last hour I like to inject a mixture of butter and rum into the turkey. Skin is crispy, turkeys moist and cook is drunk. Cheers
Posted on: Fri, 21 Nov 2014 04:06:54 +0000