Ingredients

• Traditional Brine
• 2 gallon water
• 2 cup kosher salt
• 1-1/2 cup brown sugar
• 1/4 cup Get-R-Smoked Sweet & Spicy Southern Rub (purchase here)

Instructions

1. Traditional Brine
2. Pour the water into a large plastic foodsafe container.
3. Add the salt and stir until it is completely dissolved.
4. Then add the brown sugar and rub and stir until it dissolved as much as possible. If you do not have a container large enough to handle 2 gallons, you can mix it up 1 gallon at a time by halving the recipe.
5. Put the turkey into a very large brining bag, a clean empty cooler or a large plastic food-safe bucket and pour the brine over the turkey until it is completely submerged.
6. Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage.

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Ingredients

• 1 gallon buttermilk
• 1 gallon water
• 2 cups kosher salt
• 1/3 Get-R-Smoked Sweet & Spicy Southern Rub (purchase here)

Instructions

1. Pour the buttermilk and water into a large plastic food-safe container.
2. Add the salt and stir until it is completely dissolved.
3. Then add the rub and stir until it is dissolved as much as possible. If you do not have a container large enough to handle 2 gallons, you can mix it up 1 gallon at a time by halving the recipe.
4. Put the turkey into a very large brining bag, a clean empty cooler or a large plastic food-safe bucket and pour the brine over the turkey until it is completely submerged.
5. Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage.

http://oliveoilmarketplace.com/turkey-poultry-brine-options/

Ingredients

• 1 gallons water
• 1 cup of kosher salt (coarse)
• 12 oz of real maple syrup
• 2 TBS of Get R Smoked Sweet and Spicy Southern Rub (purchase here)

Instructions

1. Place a quart of the water in a pot over medium heat and add the maple syrup and rub to the water to help it melt and mix together better.
2. Stir for about 3-4 minutes then remove from the heat and let it cool to room temperature.
3. Tip: do this step ahead of time so you're not stuck waiting on it.
4. Put the 3 quarts of cool, unheated water into a gallon sized pitcher and mix in the salt. Stir until the salt has completely dissolved.
5. Add the heated mixture to the salted water
6. You need a food safe plastic/glass or other non-reactive container large enough to hold the turkey and enough brine to cover.
7. Remove the turkey from it's packaging and remove any “gifts” that are stuffed down inside of the cavity.
8. Place the turkey in the brining container
9. Pour enough brine over the turkey to cover it. If the turkey tries to float, put a heavy plate on top of it to hold it under the water.
10. I recommend using a smaller container if possible and placing the container in the fridge for optimum cooling. For a cooler add a bag or two of ice to help keep the water at less than 40°F.
11. Some of the ice will melt over time but I usually do not add extra salt to make up for this. For one thing, the ice melts over time and causes the dilution to constantly change. I simply choose to leave it alone and it always turns out great that way.
12. Leave the turkey in the brine for 10-12 hours or overnight.
13. When the turkey is finished brining, rinse it well under cold water to remove any residual salt on the surface of the meat.

http://oliveoilmarketplace.com/turkey-poultry-brine-options/

Ingredients

• 4 bottles (64 oz) of Cranberry-Pomegranate juice (Ocean Spray brand)
• 2 cups of kosher salt
• 1/3 Get-R-Smoked Sweet & Spicy Southern Rub (purchase here)

Instructions

1. Pour the juice into a large plastic food-safe container.
2. Add the salt and stir until it is completely dissolved.
3. Then add the rub and stir until it is dissolved as much as possible. If you do not have a container large enough to handle 2 gallons, you can mix it up 1 gallon at a time by halving the recipe.
4. Put the turkey into a very large brining bag, a clean empty cooler or a large plastic food-safe bucket and pour the brine over the turkey until it is completely submerged.
5. Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage.

http://oliveoilmarketplace.com/turkey-poultry-brine-options/

Ingredients

• 1 quart of water
• 3 tablespoons of Get-R-Smoked Amazing Chicken Seasoning (purchase here)
• 1 tablespoon of course ground black pepper
• 1 tablespoon of Get-R-Smoked Red Pepper Flakes (purchase here)
• 8-10 garlic cloves smashed with the side of a knife to release lots of flavor
• 1 cup of Kosher Sale

Instructions

1. Add all of the ingredients (except salt) into a medium sized pot. Cover the pot and bring it just to boiling and then turn off the heat.
2. Let the ingredients steep in the water for 20-30 minutes before removing the cover.
3. Put the “tea” in the fridge to cool down. I recommend giving it several hours at least but overnight is best.
4. If you procrastinated, don’t worry.. Simply pour the hot brine through a Mesh strainer into a gallon sized pitcher. Add about a quart of ice and stir the ice and brine mixture to cool it down.
5. Add more ice if you need to to cool it on down.
6. Finally, to the pre-cooled brine mixture, add enough cold water to bring it up to a gallon.. you should have a total of 1 gallon of liquid in the pitcher.
7. Add 1 cup of kosher salt to this liquid and stir gently for a minute or two until the salt is completely dissolved.

http://oliveoilmarketplace.com/turkey-poultry-brine-options/