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NFT: Favorite Turkey brine

Steve L : 11/21/2020 5:46 pm
Going to smoke a Turkey Thursday. What’s your favorite brine?
I use  
pjcas18 : 11/21/2020 6:00 pm : link
Alton Brown's brine recipe (linked), but I don't smoke the turkey I roast it.

I'd think this brine could work for smoking too, but maybe a dry rub for smoking?


Alton Brown Brined and Roasted Turkey - ( New Window )
Honestly,  
Kev in Cali : 11/21/2020 6:02 pm : link
my brine is just salt and water. It does the trick. I sometimes add a little sugar, but not necessary. Slow cook the bird and use a thermometer and it should turn out fine whether smoking or roasting.
Not my favorite cause I never had it, but I’m going to try  
bubba0825 : 11/21/2020 6:16 pm : link
Bird bath by meat church, they usually make terrific rubs
haven't tried it before but  
Shirk130 : 11/21/2020 6:25 pm : link
this year I'm using buttermilk.
I’m in the same boat  
bigblue5611_2 : 11/21/2020 6:34 pm : link
Got a Weber SmokeFire earlier this year and doing a smoked turkey for the first time. My father in law has recently gotten into harvesting (right term?) honey, so I’m going to use some of the honey for this honey brine I found. This is also an Alton Brown recipe.
Honey brined smoked turkey - ( New Window )
The only thing that the grocery store had that was small enough for me  
Bill L : 11/21/2020 6:36 pm : link
Was a butterball. I’ve never had one of those. Can you brine them? They are injected with stuff.
Bill  
bigblue5611_2 : 11/21/2020 6:39 pm : link
To my knowledge if they are already injected then you shouldn’t need to brine. Brining helps keep it moist, so if it’s already injected with a solution then you should be OK.
Bill  
bigblue5611_2 : 11/21/2020 6:39 pm : link
To my knowledge if they are already injected then you shouldn’t need to brine. Brining helps keep it moist, so if it’s already injected with a solution then you should be OK.
The Alton  
pjcas18 : 11/21/2020 6:43 pm : link
Brown brine I posted above cuts the roasting time down significantly. Not sure the physics behind it, but the salt in the brine I think breaks down some of the fibers and it just cooks quicker.

probably any brine with salt will do that
RE: The Alton  
pjcas18 : 11/21/2020 6:45 pm : link
In comment 15053298 pjcas18 said:
Quote:
Brown brine I posted above cuts the roasting time down significantly. Not sure the physics behind it, but the salt in the brine I think breaks down some of the fibers and it just cooks quicker.

probably any brine with salt will do that


also the roasting method I think contributes to the faster cooking time. The method I posted above cooks the bird at 500 for 30 min before dropping down to 350 for the remaining cooking time.
Never done it myself  
Existenz : 11/21/2020 6:48 pm : link
but was just watching this video and sure looks good. I've followed some of this guys recipes before and enjoyed them.
How to BBQ Right - Smoked Turkey - ( New Window )
For turkey...  
EricJ : 11/21/2020 7:52 pm : link
water, salt, and either some rosemary or thyme. That's it..
Mine is eyeballed so I have no idea....  
Ryan : 11/21/2020 9:03 pm : link
....on measurements: Water, kosher salt, brown sugar, peppercorns, apple cider vinegar, sage, juniper berries, a bulb of garlic slide through the middle. Dump it into a new HD bucket which is filled about 1/3 of the way with ice and drop it in once the ice melts.

I usually don't do a whole turkey though. I do breasts which after brining a I debone and butterfly, stuff with a mix of breadcrumbs, sage, pancetta, pistachios and dried cranberries (usually just Crasins), and roll it up.
RE: Never done it myself  
The_Boss : 11/21/2020 9:19 pm : link
In comment 15053302 Existenz said:
Quote:
but was just watching this video and sure looks good. I've followed some of this guys recipes before and enjoyed them. How to BBQ Right - Smoked Turkey - ( New Window )


Malcolm Reed has some good stuff. I followed one of his thick pork chop smoking recipes to a “T” this summer and they came out tremendous.
Keep it simple: water and salt  
The_Boss : 11/21/2020 9:22 pm : link
Then before cooking, whether on the grill, in the oven, or smoking (not sure about frying), melt butter in a pot with garlic powder and chicken broth/stock and inject the shit out of the bird.
I've started to "dry brine"  
PEEJ : 11/21/2020 9:57 pm : link
the turkey. Just sprinkle a good shower of salt on the bird and let it rest in the fridge for a day or so. Rinse before roasting. Skin crisps and the salt gets drawn into the bird
Thanks for starting this thread.  
section125 : 11/22/2020 3:17 am : link
Was going to ask how the briners were doing their turkey. I am new to brining, but have had great results with chicken breasts and pork chops - both easy to dry. No doubt brining keeps them moister.

How long is it recommended to keep in the solution? Overnight?

This will be a 20 lb turkey. Thinking of using one of my coolers or a 5 gallon bucket. I have used the apple cider vinegar, pepper corns, rosemary and brown sugar formula.
RE: Thanks for starting this thread.  
The_Boss : 11/22/2020 7:02 am : link
In comment 15053447 section125 said:
Quote:
Was going to ask how the briners were doing their turkey. I am new to brining, but have had great results with chicken breasts and pork chops - both easy to dry. No doubt brining keeps them moister.

How long is it recommended to keep in the solution? Overnight?

This will be a 20 lb turkey. Thinking of using one of my coolers or a 5 gallon bucket. I have used the apple cider vinegar, pepper corns, rosemary and brown sugar formula.


Brine time for a 20 pounder is anywhere between 12-24 hours.
RE: I've started to  
LBH15 : 11/22/2020 7:06 am : link
In comment 15053389 PEEJ said:
Quote:
the turkey. Just sprinkle a good shower of salt on the bird and let it rest in the fridge for a day or so. Rinse before roasting. Skin crisps and the salt gets drawn into the bird


Yes, we started dry-brining a few years ago. Comes out great so we aren't changing. This is the recipe we follow...

Combine 1/4 cup salt, 1 tablespoon each sugar, rosemary, sage and thyme, 2 teaspoon each celery seeds and black pepper in a spice grinder.

Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts.

Refrigerate, uncovered, at least 8 hours or overnight.
RE: RE: Thanks for starting this thread.  
section125 : 11/22/2020 7:10 am : link
In comment 15053455 The_Boss said:
Quote:
In comment 15053447 section125 said:


Quote:


Was going to ask how the briners were doing their turkey. I am new to brining, but have had great results with chicken breasts and pork chops - both easy to dry. No doubt brining keeps them moister.

How long is it recommended to keep in the solution? Overnight?

This will be a 20 lb turkey. Thinking of using one of my coolers or a 5 gallon bucket. I have used the apple cider vinegar, pepper corns, rosemary and brown sugar formula.



Brine time for a 20 pounder is anywhere between 12-24 hours.


Thanks.
I second pj...  
rnargi : 11/22/2020 7:26 am : link
Been using Alton Brown's method for years. Works like a charm
RE: RE: I've started to  
BubbaMojo : 11/22/2020 9:21 am : link
In comment 15053457 LBH15 said:
Quote:
In comment 15053389 PEEJ said:


Quote:


the turkey. Just sprinkle a good shower of salt on the bird and let it rest in the fridge for a day or so. Rinse before roasting. Skin crisps and the salt gets drawn into the bird



Yes, we started dry-brining a few years ago. Comes out great so we aren't changing. This is the recipe we follow...

Combine 1/4 cup salt, 1 tablespoon each sugar, rosemary, sage and thyme, 2 teaspoon each celery seeds and black pepper in a spice grinder.

Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts.

Refrigerate, uncovered, at least 8 hours or overnight.


This is pretty much the same recipe I follow, Jimmy Googs. Though I like to add a little paprika.
BubbaMojo = Cooking Clown  
LBH15 : 11/22/2020 10:14 am : link




don't get too "Fat"
The  
DG_89 : 11/22/2020 11:33 am : link
brine I use is simple: 1/2 cup each of salt, brown sugar, onion powder and garlic powder in 2 gallons of water. I use it on all the meats I cook, including beef and lamb. This year's bird has been brineing in the fridge for a week. Now comes phase 2. I steep herbs, shallots and garlic in melted butter and then blend it. I use the butter to rub down the bird and inject into the breast meat. On turkey day I roast to a golden brown. Skin is nice and crispy and the meat is moist and juicy, even after being in the fridge for a couple days
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