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[bbqking01]

So I’ve been doing research on whether or not to brine my Turkey. I have a butterball that’s about 17 lbs, and a Kroger that’s about 16 lbs. the butterball says it got brining stuff in the bag…and I don’t want to ruin it. I e read not to brine with a salty solution, and to brine with it to rinse out the factory brine….anyone have any ideas. I bought the meat church poultry brine, and a poultry brine from Kinders….


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[pmillen]

There's brine in the bird and the solution you submerge it into is brine.  The two will mix until the brine strength is equal in both.

So, if your brine is stronger that the producer's brine, you'll increase the brine in the bird.

If the producer's brine is stronger, you'll weaken it.

The upshot is—go ahead and brine a previously brined bird.  You can only over-brine if you've made your brining solution too strong.

[reubenray]

For the past few years and again this year I do a dry brine for 36 to 48 hours.

[bbqking01]

Peter piper picked a peck of pickled peppers.


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[urnmor]

For the past few years and again this year I do a dry brine for 36 to 48 hours.

I am with you on that.

[02ebz06]

One note: If the bird has been injected, there will be salt in that.
You should probably use little or no salt in your brine.
My recipe calls for a cup and a half. I only added 1/2 cup to the injected bird.

[hughver]

One would think that Paul's hypothesis above would also apply to injection.

[bbqking01]

Keep up the suggestions…Thanks fellas…and gals.


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[Clonesmoker]

Hence the reason to get a fresh turkey to avoid all having to deal with how much salt should be added. I've done this the last few years. I paid like $1.99 lb for a 13.7 lb bird. The bag just says "This product may contain up to 6% water."

Put mine in a 5 gallon Gatorade cooler at 5 this morning with iced brine solution will take out around midnight and put on the smoker for at least 7-8 hours at 225. Hopefully it will hold up for the 2 hour trip even though the skin may not be crisp.  Have to wait and see.

[Bentley]

To answer the question, I brine, very simple brine.

[garmp]

Anyone add bourbon to their turkey brine? I was told 1-2 cups per 5 gal bucket. Said to be delicious.

[bbqking01]

Well I brined two of them . A butterball and a Kroger one. They both said they had some sort of brine stuff in the bag. I used Kinders brand for one and meat church brine for the other. Heated each in a pot til a boil, mixing. The cooled off to room temp. Dumped in 5 gallon buckets with the plastic bags, and then dumped about 1.5 gallons of water in also. Added ice in and around each bag.  Brined about 10 hours. Seasoned one with holy cow, the other with the seasoning the cam in Kinders brine plus some bird stuff I had in cabinet.300 degrees for about 4 hours til breasts read 160-165. Transferred into foil pans about 3/4 of the way through cook. Basted with seasoned butter after 1 hour then again when transferring into the large foil pans. Out of the 30+ people that had the Turkey, had several comments and a couple that said best Turkey they ever had. I was very impressed with how juicy it was, and what I liked was the flavor and moisture, even the next day leftovers where still moist and delicious. So I’m a big proponent of wet brining for now.


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[pmillen]

So I’m a big proponent of wet brining for now.

Yep.  Me, too.

Guests' reactions to my smoke-roasted fowl has always been of the "Best ever" variety.

[02ebz06]

Anyone add bourbon to their turkey brine? I was told 1-2 cups per 5 gal bucket. Said to be delicious.

Never tried it, but it sounds interesting. Might try it, next year...   

[pmillen]

Anyone add bourbon to their turkey brine? I was told 1-2 cups per 5 gal bucket. Said to be delicious.

No.  I've tried several glazes and steak marinades that call for bourbon.  I don't have a super-tasting palate, so I've not been able to identify the bourbon's contribution.  I've made the glazes without it and find them just as good.