The Ultimate Thanksgiving Turkey Brine (pic) - Page 2

che22879 · 11-12-2010, 01:12 PM

THANKS!

landarc · 11-12-2010, 06:25 PM

Great looking brine John, I like the mix of flavors.

woodwardbbq · 11-12-2010, 06:38 PM

That brine sounds like a winner to me. I use a 5 gal. rubbermade water jug. I use a 13 gal. kitchen bag. Put the turkey in and the brine in until covered. Fold the bag over and set the ice bag on top and close up. I have done a 29 pound turkey in a low salt brine for two days and still had ice on top. I am using your brine this year. Thanks for the recipe.

mschrock · 11-19-2010, 08:46 PM

I'm using this brine for my trial-run turkey, and intend to on the "official" turkey. Funny story when looking for the elusive Chinese Five Spice. I Looked at a couple close smaller grocery stores, empty handed, I decided to call around. EVERY place I called, said they didn't carry it, and that someone else had just asked about it. I finally decided to stop at a lowly tiny Food Lion grocery store next to my house. I asked a stock lady, and she said that every thanksgiving someone asks about it and that they didn't have any. Just as I turned to leave, she mentioned that I could check their McCormick seasoning area of the regular spice section and LOW AND BEHOLD there it was. It's not the Sun Luck brand, but by golly I got some. Funny thing is what can you imagine these other people are using this Chinese Five Spice for...? ;)

It really sucks living in a podunk town.

Looking forward to the cook tomorrow! Thanks for the recipe!

energyzer · 11-19-2010, 08:51 PM

John,
I used your simple brine today on an inhanced bird. I cut the salt down from 1.5 cups to just 1 cup. Also, what is the difference between light brown sugar and dark brown sugar. The recipe I used didn't specify so I used light brown.

Low-n-Slow · 11-19-2010, 09:29 PM

John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice.

PatioDaddio · 11-19-2010, 10:51 PM

Quote:

Originally Posted by mschrock

I'm using this brine for my trial-run turkey, and intend to on the "official" turkey. Funny story when looking for the elusive Chinese Five Spice. I Looked at a couple close smaller grocery stores, empty handed, I decided to call around. EVERY place I called, said they didn't carry it, and that someone else had just asked about it. I finally decided to stop at a lowly tiny Food Lion grocery store next to my house. I asked a stock lady, and she said that every thanksgiving someone asks about it and that they didn't have any. Just as I turned to leave, she mentioned that I could check their McCormick seasoning area of the regular spice section and LOW AND BEHOLD there it was. It's not the Sun Luck brand, but by golly I got some. Funny thing is what can you imagine these other people are using this Chinese Five Spice for...? ;)

It really sucks living in a podunk town.

Looking forward to the cook tomorrow! Thanks for the recipe!

Ha! Dude, that is funny. For the rest of you that are stuck in Podunkdom,
just use allspice.

John

PatioDaddio · 11-19-2010, 10:53 PM

Quote:

Originally Posted by energyzer

John,
I used your simple brine today on an inhanced bird. I cut the salt down from 1.5 cups to just 1 cup. Also, what is the difference between light brown sugar and dark brown sugar. The recipe I used didn't specify so I used light brown.

Dark brown sugar = more molasses. If you don't have dark, just add a slight
splash of molasses (maybe 1/2 tsp per cup of light brown sugar) to your
light brown sugar.

John

Mr. Bo · 11-19-2010, 11:32 PM

After many years of doing it my way, I'm going for the brine this Thanksgiving and your recipe is the one I'm using. The combination of flavors sounds real enticing. Thanks!

PatioDaddio · 11-20-2010, 12:14 AM

Quote:

Originally Posted by Mr. Bo

After many years of doing it my way, I'm going for the brine this Thanksgiving and your recipe is the one I'm using. The combination of flavors sounds real enticing. Thanks!

Bo - I'm flattered that you'd try my brine for such a special meal.

"Bo" was the nickname of my first O.J.T. supervisor in the Air Force?

Please let me know what you think.

John

Professor · 11-20-2010, 05:27 AM

I'm a big fan of brining but usually just use a 2:1 mixture of salt to sugar (1 cup of salt/gallon of H2O). I think I will try your recipe. Thanks!

big matt · 11-20-2010, 07:47 AM

What's funny is while we were at a comp in Mesquite,Nv this labor day I met a guy from St George,Ut that was raving about your brine..don't ask me how we got on the subject of turkey in 115 degree heat..lol!...I'll have to try your recipe this year..the Internet has truly shrunk the world.

lionhrt · 11-20-2010, 11:59 AM

I have tried Johns brine on when I did a turkey breast for some club sammies and really enjoyed it. I don't fell the need look up other turkey brines I'll just continue to use this one

PatioDaddio · 11-20-2010, 12:13 PM

Quote:

Originally Posted by big matt

What's funny is while we were at a comp in Mesquite,Nv this labor day I met a guy from St George,Ut that was raving about your brine..don't ask me how we got on the subject of turkey in 115 degree heat..lol!...I'll have to try your recipe this year..the Internet has truly shrunk the world.

That is funny and ironic.

John

blackdog043 · 11-20-2010, 10:16 PM

Quote:

Originally Posted by Low-n-Slow

John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice.

Harris teeter has it, if you didn't find it.

11-12-2010, 01:12 PM	#16
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca Downloads: 0 Uploads: 0	THANKS! __________________ Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.

11-12-2010, 06:25 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Great looking brine John, I like the mix of flavors. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-19-2010, 08:46 PM	#19
mschrock Found some matches. Join Date: 06-05-10 Location: Lynchburg, VA Downloads: 0 Uploads: 0	I'm using this brine for my trial-run turkey, and intend to on the "official" turkey. Funny story when looking for the elusive Chinese Five Spice. I Looked at a couple close smaller grocery stores, empty handed, I decided to call around. EVERY place I called, said they didn't carry it, and that someone else had just asked about it. I finally decided to stop at a lowly tiny Food Lion grocery store next to my house. I asked a stock lady, and she said that every thanksgiving someone asks about it and that they didn't have any. Just as I turned to leave, she mentioned that I could check their McCormick seasoning area of the regular spice section and LOW AND BEHOLD there it was. It's not the Sun Luck brand, but by golly I got some. Funny thing is what can you imagine these other people are using this Chinese Five Spice for...? ;) It really sucks living in a podunk town. Looking forward to the cook tomorrow! Thanks for the recipe! __________________ UDS, ECB,18.5" Weber Kettle.

11-19-2010, 09:29 PM	#21
Low-n-Slow Knows what a fatty is. Join Date: 10-26-10 Location: NC Downloads: 0 Uploads: 0	John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice. __________________ GOSM and UDS

11-19-2010, 11:32 PM	#24
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ Downloads: 0 Uploads: 0	After many years of doing it my way, I'm going for the brine this Thanksgiving and your recipe is the one I'm using. The combination of flavors sounds real enticing. Thanks! __________________ 55 gallon smokin' UDS BBQ Grillware vertical gas smoker WSM with mods ECB Deluxe (scrapped for parts for the UDS) BBQ Grillware gas grill Pro-Q Exel 20 High Desert BBQ

11-12-2010, 06:38 PM	#18
woodwardbbq Got Wood. Join Date: 03-12-10 Location: Woodward,IA Downloads: 0 Uploads: 0	That brine sounds like a winner to me. I use a 5 gal. rubbermade water jug. I use a 13 gal. kitchen bag. Put the turkey in and the brine in until covered. Fold the bag over and set the ice bag on top and close up. I have done a 29 pound turkey in a low salt brine for two days and still had ice on top. I am using your brine this year. Thanks for the recipe.

11-19-2010, 08:51 PM	#20
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Aurora, Nebraska Downloads: 0 Uploads: 0	John, I used your simple brine today on an inhanced bird. I cut the salt down from 1.5 cups to just 1 cup. Also, what is the difference between light brown sugar and dark brown sugar. The recipe I used didn't specify so I used light brown.

11-20-2010, 05:27 AM	#26
Professor Knows what a fatty is. Join Date: 03-18-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	I'm a big fan of brining but usually just use a 2:1 mixture of salt to sugar (1 cup of salt/gallon of H2O). I think I will try your recipe. Thanks! __________________ Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox) Weber Kettle Weber Silver Genesis [B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B]

11-20-2010, 07:47 AM	#27
big matt is one Smokin' Farker Join Date: 04-06-10 Location: Banning,Ca Downloads: 0 Uploads: 0	What's funny is while we were at a comp in Mesquite,Nv this labor day I met a guy from St George,Ut that was raving about your brine..don't ask me how we got on the subject of turkey in 115 degree heat..lol!...I'll have to try your recipe this year..the Internet has truly shrunk the world. __________________ _________________________________ JOS whole hog cooker MAK 2 Star Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr Our website: http://www.leftcoastq.com/Leftcoastq.com/Home.html

11-20-2010, 11:59 AM	#28
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa Downloads: 0 Uploads: 0	I have tried Johns brine on when I did a turkey breast for some club sammies and really enjoyed it. I don't fell the need look up other turkey brines I'll just continue to use this one

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