Saturday, March 29, 2008

Hawaiian Style Turkey Brine

This brine is a bit different since it uses sweet ingredients instead of savory or spicy. The pineapple juice works well to tenderize the turkey meat while the brine adds moisture.

4 quarts pineapple juice
2 cups brown sugar
1 1/3 cups soy sauce
1 cup light maple syrup
1 cup salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Combine all ingredients. Place turkey in large container and pour brine over. Cover and allow to brine for 1 hour per pound.

4 comments:

Anonymous said...

Tried the pineapple brine. excellent flavor and moist used apple wood for smoke.used a indirect charcoal fire.

Anonymous said...

I've done it, had the most delicious turkey ever. Thank you.

Anonymous said...

Ditto!

Brittany Alvarado said...

Best brine ever. I tried brining for the first time, three Thanksgiving's ago, and I am now known for my turkey! It's beyond incredible! The whole bird is juicy, moist, tender, and FULL of flavor! You mos def do NOT need gravy if you use this brine!! :)
*two thumbs up & a high-five*