Hey Chris_B, For three gallons of brine I'd probably double the recipe. I usually end-up using 1.5 gallons of water to submurge my birds and I do exactly as the recipe calls for. Any more water/salt I'd add more "flavor."

Speaking of this recipe, I have a 14.5 lb bird brining as I type, she's been under for 32 hours. At 36 hours I'll be removing and air drying overnight. She's going to go over cherry wood tomorrow. Tomorrow will be a good day I'll try and take some pictures since last time I did this bird I was a bit brined myself lol.

Got another bone in breast on the WSM now that was brined overnight. Mmm, good! Gonna serve with grilled asparagus and lemon vinaigrette and some red potatoes braised in butter with kosher salt, fresh ground black pepper and thyme. A nice Thanksgiving warmup. I'll try to remember take/post pics.

quote:

Originally posted by LarryR:
Speaking of this recipe, I have a 14.5 lb bird brining as I type, she's been under for 32 hours. At 36 hours I'll be removing and air drying overnight. She's going to go over cherry wood tomorrow. Tomorrow will be a good day I'll try and take some pictures since last time I did this bird I was a bit brined myself lol.

ROTF @ the I was brined myself comment!! Thank you for the laugh!

I was reading on the butter ball site that for a 12lb or less turkey that 6-8 is what is needed. Is there any advantage of doing this longer or shorter? I have used the apple brine from the site here and it seemed to work pretty good. Vince