British BBQ Society Forums

I wanting some help with finding a recipe for brining a couple of turkey drumsticks before smoking. I'm want to use pink salt in the recipe. All the recipes i've seen so far are for doing 8-12 drumsticks which is far too much brine for my two. Heard pink salt can be dangerous if too much is used in a recipe, so thought i'd better ask before just quartering the recipe.

Just use regular salt and sugar. Using nitrates/nitrites in poultry can be a bit off-putting for some people as it can make the meat look pink even though it is cooked (similar to ham). I doubt it would change the flavour much either.

I brined my Xmas turkey like this - came out great.

If you are brining for cooking rather than curing avoid pink salt as aris states

A curing recipe would be nice. Heard it gives a ham texture.

warlock1971 wrote:A curing recipe would be nice. Heard it gives a ham texture.

No it turns pork into bacon/ham and takes a fair while