Another Brining ? Salt

R

Rick T

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• Nov 22, 2011

• #1

I always do 2 Turkeys. I have never brined before. So One Turkey is going in the oven and the other on the Smoker. THis year it will not be on my offset but on the UDS.

My brine has Half gallon of water, Quart of low sodium stock, Half bottle of white wine, Little less than quart of OJ. Quart of apple cider. Bag of ice.
Bell seasoning,
layer of curry on top of liquid,
Black pepper,
Garlic powder,
Onion Powder,
Fresh Tarragon,
Fresh Thyme,
One large onion,
Four apples.
1 cup of Kosher salt, (just because every one seems to like Kosher) Am I going to have a salty turkey?
The smoker turkey is just 12 pounds and frozen yesterday going in. It is in the cellar.
Thanks,
Rick

 

Last edited by a moderator: Nov 22, 2011

CousinsBBQ

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• Nov 22, 2011

• #2

absolutely not . Always rinse the food after a brine then pat dry

 

R

Rick T

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• Nov 22, 2011

• #3

Thanks you much.
Rick

 

T

Teleking

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• Nov 22, 2011

• #4

First I think you will need more brine. Second rule of thumb 1 cup salt to 1 gallon of water.

 

SmokinOkie

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• Nov 22, 2011

• #5

I agree with telking.

1 cup per gallon is the "norm". And depending on the container, you'll likely need more so just double the recipe.

 

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jimmyinsd

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• Nov 22, 2011

• #6

keep in mind that if you add salty liquids it is recommended to slightly reduce the salt used, just as if you add sweet liquids reduce the amount of sugar in a brine. also keep in mind that you would rather be saying "i wish i had brined longer/stronger" after your meal than " i wish i hadnt brined as long/strong" imo brining is something you want to ease into and take lots of advice.

i know the first time i went solo i got a little over agressive. it was kinda strong.:doh:

 

R

Rick T

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• Nov 22, 2011

• #7

I was hoping I was not too aggressive. But sounds like I am not. I did not add sugar. Not sure of the reason for sugar. I like the savory aspects of the spices, Not sure they will get in there but, the thought is there.

Thank you for all the help.
Rick

 

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Kack

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• Nov 22, 2011

• #8

Sounds good.

 

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• Nov 22, 2011

• #9

Just make sure your bird isn't already in a solution. If it is cut the recommended salt by at least 1/2

 

R

Rick T

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• Nov 22, 2011

• #10

I forgot to read the packaging. It was a .69 a pound turkey so who knows whats in it.
Just need to hop for the best.

Thanks,
All.

 

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• Nov 22, 2011

• #11

I can almost guarantee that your turkey already had a brine solution injected in to it. Nearly all the cheap turkeys at the grocery store have the brine solution.