On 22-Nov-2010, bbq > wrote:

> On 11/22/2010 7:38 PM, Bob-tx wrote:
> > This year I am going to smoke a turkey as well as the one the Mrs. will
> > roast in a traditional manner. I have successfully smoked a number of
> > turkeys in past years, but this year I want to try brining.

.. . .

> Recipe courtesy of the late Cuchulain Libby (AKA Hound)of San Antonio,TX.
> The Hound was (and still is) renowned for his innovative outdoor cooking
> style. This citrus brine recipe is just one outgrowth of his inventive
> mind.
> The Hound was taken from us abruptly about two years ago at the tender age
> of 52. He will be missed, but his recipies and style of cooking will live
> on
> in the hearts and minds of his friends worldwide for many years to come.
>
> Hound's instructions are reprinted verbatim. Deviations from Hound's
> instructions are purely my own and are neither recommended nor
> discouraged.
> --
>
> Brick (Keep the shiny side up)
>
> Hound mentions using a cooler also using frozen soda bottles.
> Personally, I would go the bag route in the fridge.
>
> I think all of your questions can be answered in this post.
>
> This recipe is for a chicken. Adjust as needed for a turkey.
>
> Enjoy,
>
> BBQ

That surely was a bunch of years ago, when Nathalie could still
make a Pecan Pie. I have nothing to add in hindsight at this late
date except, it doesn't need three days in the brine. It makes a
good bird.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)