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The Ultimate Thanksgiving Turkey Brine (pic)
- Thread starter PatioDaddio
- Start date
crb478
Full Fledged Farker
John, thanks for getting this post back out there. I copied it last year but did not do a Turkey. The Wife wants to do one for Thanksgiving this year as a test run for when her family is here at Christmas. She Loves all of your recipes and will often ask I you have one for something new she wants to try. Thanks again.
Riskyguy
Knows what a fatty is.
I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.
WineMaster
Babbling Farker
PatioDaddio
Babbling Farker
For "enhanced" birds, just use half the salt in the brine.
I mention this in my original blog post.
John
Sleepy Smoker
Full Fledged Farker
I think I may have to give this a go this year. Even though I have considered doing it for a long time, this will be my first attempt at brining a bird.
Thanks for the recipe/technique. I can't wait to try it out.
Thanks for the recipe/technique. I can't wait to try it out.
42BBQ
is Blowin Smoke!
One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John
PatioDaddio
Babbling Farker
I did this a few weeks ago and put it on my Egg It was well received by my family and will be doing it again on T day
Riskyguy
Knows what a fatty is.
It was awesome! This was my first smoked turkey and I was doing it for a church dinner tonight. Everyone loved it. Thanks for posting this recipe!
Sammy_Shuford
is Blowin Smoke!
Nice looking bird John!
AustinKnight
is Blowin Smoke!
Going to try this for turkey day, THx for the recipe :thumb:
sullysQ
Knows what a fatty is.
I'm using PatioDaddio's brine this year for the turkey, as I was out hunting the Chinese 5 spice that I found at Target I was reading the back of the label and there I came across the irony of all ironies(or at least to me in my wacky sense of humor): PRODUCT OF THE USA. What the heck!?
Sleepy Smoker
Full Fledged Farker
This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back.
I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.
No hyperbole. The juiciest bird I have ever eaten.
Thanks for the inspiration and recipe. :clap2:
Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.
I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.
No hyperbole. The juiciest bird I have ever eaten.
Thanks for the inspiration and recipe. :clap2:
Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.
PatioDaddio
Babbling Farker
I'm doing a 19-lb un-enhanced bird on the UDS as we speak. As always, I
used this brine.
I'm very happy to hear that so many folks are having success with the recipe.
John
used this brine.
I'm very happy to hear that so many folks are having success with the recipe.
John
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Terry The Toad
is one Smokin' Farker
I have to add my thanks for this brine recipe. This was my first smoked turkey. Everyone raved about the taste. My 19yo daughter said it was the best turkey she'd ever tasted! That's pretty high praise. Well done, John!
Rubmybutt
Full Fledged Farker
THANK YOU JOHN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I did my first smoked turkey in your brine and I have no leftovers. I'm out of ziplocks too. Next time I do this I'm not going to tell anyone. It was a major hit! Thanks again!!!!!!!! :thumb:
I did my first smoked turkey in your brine and I have no leftovers. I'm out of ziplocks too. Next time I do this I'm not going to tell anyone. It was a major hit! Thanks again!!!!!!!! :thumb:
augie
is one Smokin' Farker
Awesome! Even though schedules kept me from doing it exactly as listed (brined for 18 hours, air dried for 4), this came out great!
Cooked the 12 lb. bird on the WSM and it was a hit at our house.
This one goes in my tried/approved file!
Thanks so much for sharing!
Cooked the 12 lb. bird on the WSM and it was a hit at our house.
This one goes in my tried/approved file!
Thanks so much for sharing!
D
daverev
Guest
A dozen turkeys were gifted to me to cook for a local long term re-hab facility. The particular center operates on donations only. I've never done turkeys before but with the knowledge I've found in this thread seems like it can't be that difficult.
Many thanks John for sharing your knowledge.
Dave
Many thanks John for sharing your knowledge.
Dave
