Turkey Brine And Injection Marinade

I have been playing with this recipe for awhile, and i know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... Just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.

Steps

You will also need 1 ice chest just large enough to hold the bird , brine , and ice and 1 brine injector , or a large hydodermic with large diameter needle.

Stir salt and sugar into boiling water until completely dissolved.

Add remaining ingredients , except olive oil , and allow to set for at least 30 minutes for flavors to develop.

Taste.

Brine will be very salty.

Thats why it is called brine.

Adjust any or all ingredients to your taste , keeping in mind that tastes should be quite assertive.

Thoroughly blend everything in a food processor or blender.

Whisk or blend in olive oil , and strain about half into a cup or bowl for injecting , returning all strained solids to the half to be used for brining.

Thaw your turkey completely , if frozen.

Better yet , get a fresh turkey that hasnt been injected with all of the artificial quote butter unquote stuff , so the only thing in the bird is what you put inside the bird !.

Remove and reserve the neck and innards for gravy makin.

Ingredients

kosher salt, brown sugar, boiling water, balsamic vinegar, white balsamic vinegar, worcestershire sauce, white wine worcestershire sauce, garlic, onions, black peppercorns, dried thyme, whole allspice, dried basil, dried oregano, ground ginger, ground cardamom, creole seasoning, crushed red pepper flakes, extra virgin olive oil, turkey, ice cubes