A special blend of Pineapple juice, Soya sauce, Ginger, and Chillies makes a wonderful brine for my young Turkey. A simple blend of Ketchup, Garlic powder, Paprika, Soya sauce, and other ingredients make a wonderful marinade that is painted on in layers as Turkey is smoked low and slow.
|Pineapple juice||2 Liter|
|Light soya sauce||1 Cup (16 tbs)|
|Sherry/Cooking wine||1/2 Cup (8 tbs)|
|Apple cider||1/2 Cup (8 tbs)|
|Hot sauce||1/2 Cup (8 tbs)|
|Ginger slices||1/2 Cup (8 tbs)|
|Crushed pepper||1 Tablespoon|
|Turkey||12 Pound ((Young fresh or frozen Turkey))|
|For marinade :|
|Ketchup||1 Cup (16 tbs)|
|Garlic powder||1 Tablespoon|
|Smoked paprika||1 Tablespoon|
|Soya sauce||3 Tablespoon|
|Hot sauce||1 Tablespoon|
1. If using a frozen Turkey, defrost according to the package instructions.
2. Prepare the brine, rinse and remove all the liver, etc from Turkey and allow to brine for 2–4 hrs.
3. Pat the bird dry and using a brush, coat Turkey on both sides.
4. Add this to a smoker (or oven).
5. If using a smoker, keep the temp at 200 and it will take 23–4 hrs till the internal temp is at 172 degrees.
6. Add some fresh Pineapple slices for grilling.
7. Let rest before carving. Serve And Enjoy!