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
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
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.
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.
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.
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.
....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.
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.
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.
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
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.
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.
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.
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.
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.
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
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 )
Honey brined smoked turkey - ( New Window )
probably any brine with salt will do that
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.
How to BBQ Right - Smoked Turkey - ( New Window )
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.
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.
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.
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.
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.
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.
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.
don't get too "Fat"