Pimentón-Brined Turkey

[classicrockgriller]

This is the Brine I am using for my Turkey this year for Thanksgiving.

Pimentón-Brined Turkey

Ingredients
2 gallons water
2 cups kosher salt
3/4 cup light brown sugar
1/2 cup sweet smoked paprika, preferably pimentón de la Vera
1/4 cup juniper berries, smashed
1/4 cup black peppercorns
6 star anise pods
Three 4-inch cinnamon sticks
6 bay leaves
1 ounce thyme sprigs
2 oranges, quartered
24 cups ice cubes
One 15-pound turkey, giblets reserved
2 tablespoons unsalted butter

Directions
1.PREPARE THE TURKEY: In a very large pot, combine the water, salt, brown sugar, paprika,
juniper berries, peppercorns, star anise, cinnamon sticks, bay leaves and thyme and cook
over high heat until the sugar and salt are dissolved. Remove from the heat. Squeeze the
oranges into the brine and add the peels. Add the ice and stir until cool. Add the turkey.
Refrigerate for 12 to 24 hours.

I am smoking it in the Bradley and Keeping warm for a 2 hr ride to SIL's house. (Yuck!)
Crispen the skin in the oven.

I plan on using a non-injected or brined bird. A-la-natural.

Now the question. Should I inject it with the brine I am using.

[TestRocket]

How long do you plan to brine it?

[classicrockgriller]

I can do what is needed. 12 to 24 hrs.

[TestRocket]

Yea, I'm thinking of going about two days myself! And then into the SRG.

[ArnieM]

I think that straining off some of the brine and injecting it wouldn't hurt.  The brine sounds good.

[SouthernSmoked]

Sound good Sonny...

Keep us updated!