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Photos of Candi's LemSoyaki Pounltry brine

Inject With Your Brine/marinade
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Inject with your brine/marinade
Pic 1 (4.1.13)this Picture Was Taken Before Using Smoker, But After It Was Brined For About 32 Hrs, & Meat Injected W/ Brine,& Covering It W/ Lemon Slices, In Order To Keep Meat Moist. This Brine Recipe Was Delicious! See Pic 2.
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Pic 1 (4.1.13)This picture was taken before using smoker, but after it was brined for about 32 hrs, & meat injected w/ brine,& covering it w/ lemon slices, in order to keep meat moist. This brine recipe was delicious! See pic 2.
Pic 2(4.1.13)this Pic Was Taken After Smoking A 12.5 Lb Turkey. It Took 6 Hrs To Smoke It At 220 F (30 Mins/lb) Using Mesquite Chips. Using This Brine Recipe, Turkey Turned Out Moist N Tender.picture Says It All..family Couldn't Wait!
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Pic 2(4.1.13)This pic was taken after smoking a 12.5 lb turkey. It took 6 hrs to smoke it at 220 F (30 mins/lb) using mesquite chips. Using this brine recipe, turkey turned out moist n tender.Picture says it all..family couldn't wait!
Photo Of Candi's Lemsoyaki Pounltry Brine
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