Dan Gills Turkey Brine

Serving Size : 1
Ingredients

for prepare Dan Gills Turkey Brine

:

Amount	Measure	Ingredient - Preparation Method
1	gallon	cold water add:
1 1/2	cups	salt*
1/2	cup	molasses
1 1/2	tablespoons	garlic - crushed or minced
or garlic powder dan gills turkey brine
1/2	tablespoon	onion powder
1/4	cup	black pepper
1/2	cup	lemon juice
1/2	ounce	maple flavoring
12	ounces	ginger ale

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.

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