Dr. Pepper Turkey Brine | Blackstone Griddles

Todd confirms that brining your turkey ensures tender, juicy, and flavorful meat that holds up to cooking in a pellet grill, smoker, or kitchen oven. A turkey can be brined in a dedicated brining bag, large cooler, or any container with a lid—as long as it stays cold with ice or in the refrigerator!

Dr. Pepper Turkey Brine: https://blackstoneproducts.com/blogs/recipes/dr-pepper-turkey-brine

Ingredients
6 quarts water
1 gallon apple juice
2-3 liters Dr. Pepper
1 1/2 cups coarse kosher salt
2-3 cups onions, chopped
6 cloves fresh garlic, chopped
1/2 cup Worcestershire sauce or soy sauce
1-2 cups brown sugar
4 tablespoons ground black pepper
1/4 cup Liquid Smoke

Directions
1. Thaw the turkey completely, remove the bag of giblets, and rinse the cavity.

2. In a large container, mix all brine ingredients thoroughly. Submerge the turkey fully in the brine, ensuring it's completely covered.

3. Brine for 10-12 hours, keeping it cold in the refrigerator or a cooler packed with ice to maintain freshness.

4. When brining is complete, remove the turkey and pat it dry, inside and out, with paper towels.

5. For added flavor, rub the outside of the turkey with olive oil, then season with salt, pepper, and granulated garlic.

6. Cook the turkey in a Blackstone Pellet Grill (or your preferred cooking method) until the breast meat reaches 165°F and the legs and wings reach 180-185°F for perfect doneness.

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