kilikini wrote:

> "RW" > wrote in message ...
>
>>I smoke a turkey for Thanksgiving every year. But this brine thingie is
> new
>>to me. Does it help?
>>Does anybody have a good recipe for it?
>
> Wayne, aloha, it's kili. Most turkeys are already brined, so no need for
> brine. Check the turkey; most packaged ones will say contains blah blah
> blah, then you know it's already brined.

Brining helps immensely with adding flavors and keeping the bird moist.

Your run-of-the-mill frozen turkeys usually come "enhanced" (injected)
with a salt solution. They won't take any more flavors from a brine.
Look for fresh turkeys that haven't been enhanced.

In addition to the aforementioned Hound's and TFM's brines, I have had
lots of success with Alton Brown's recipe:

http://www.foodnetwork.com/food/reci...6_8389,00.html

--
Aloha,

Nathan Lau
San Jose, CA

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