Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

Yes

46 (67.6%)

No

16 (23.5%)

Still Thinking About It

6 (8.8%)

Total Members Voted: 59

[Kristin Meredith]

If you are going to brine, what type of brine -- simple, complex, any recipes or tips to share?

[reubenray]

Last year I smoked a 23 pounder and I used the basic brine.  It was way to much turkey for just the two of us.
 This year I will be doing a turkey breast instead and I plan on using the basic brine for it.  That is if I can find a turkey breast that does not have 20% solution added.

[Bobitis]

The vast majority of birds are already 'brined'.

If you want to pay for free range fowl, make a 50/50 salt/sugar brine and add whatever spices you choose. Put in the fridge for 24 hrs, and carry on with the cook.
 

[bregent]

If you are going to brine, what type of brine -- simple, complex, any recipes or tips to share?

Does that include dry brining?

[Kristin Meredith]

Sure, any type of brining.

[pmillen]

Wet brine.  Simple.  I posted the recipe a while back.

[Bob The Smoker]

Well now I may not brine. We have all seen arguments for both sides of the debate. Joe X says this is the best way to do it and Fred Z says no way. My way is better. Well we all know cooking is a science so believe what you want. I came across this article from Serious Eats by  J. Kenji López-Alt. This guy digs way deep into the science of cooking. This is a long read but it gives you a different insight on brining. Again, this is one mans opinion backed by science.

seriouseats.com/2014/11/best-way-to-roast-turkey-baking-stone-steel-no-roasting-pan-crisp-skin-juicy-meat.html

[Darwin]

I'm going fishing, so no turkey dinner for me.  Nuts & jerky on the river and maybe grill something good for supper.   

[Michael_NW]

I'll be wet brining this year, as I'm in charge of providing the turkey for the family meal. I want to try dry brining but don't want to risk a flub and have to ask others to eat my mistake. I'll be using a poultry brine recipe I got from the old site more than a few years ago. Aside from salt and sugar, there are a few spices in the mix, including anise, fennel, cloves, allspice berries, pepper corns . . . my wife loves it cuz it makes the whole house smell like potpourri.

[Canadian John]

 Does anyone dry brine?

[bproffer]

Does anyone dry brine?

I will be this year. i just ordered this. https://www.naturiffic.com/product2/harvest-brine

It has gotten really good reviews on another bbq forum I am on.

[Conumdrum]

I have brined a few times for chicken and turkey.  I get a bit of 'hammy flavor'.  It's part of the change in the meat when you brine, science.  I notice it.  So I just inject.

I also only smoke turkeys about 12 lbs max due to the 'fridge' (34f-35f) to 140f in 4 hours.  Over that time that's when the nasties can grow if you got a bad turkey.  Problem is, you will never know if the turkey has baddies.  I smoke at lower temps than 375f to start, I want my rub, injection, spices to infuse, then crank it up.

Something to think about if you want to cook a 20lb turkey at 250f for 5 hours.  You're in the danger zone. 

Lotsa folks know this, this is for the ones who don't.  Food safety matters....

[dshaffes]

Dry brining here in fridge for 24 hours before smoking.  Might mix some baking powder in with the salt this year.  I've do this with wings and it does make the skin crispy.

[Bentley]

Kristin got a 27 cents/lb bird for sandwich meat.  Solution added I am sure, never even look anymore.  I did not brine it, bad decision!

[Rick]

I'm going with the Pit Boys Apple Cider Turkey Brine this year.  Anybody ever tried it?

Apple cider -- 1 Gallon
Kosher salt -- 1 Cup
Dark brown sugar -- 1 Cup
Garlic cloves -- 10 (8-10)
Sliced ginger -- 20 Gram (handful)
Four Oranges, quartered
Apple cider vinegar -- 1⁄3 Cup
Water -- 1⁄2 Gallon (as needed)
Chili pepper flakes -- 2 Tablespoon
Ice

IN CAVITY OF TURKEY WHILE BRINING
a couple of Fresh rosemary sprigs
a couple of  Fresh thyme sprigs
Fresh sage