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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-12-2010, 01:12 PM   #16
che22879
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THANKS!
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Unread 11-12-2010, 06:25 PM   #17
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Great looking brine John, I like the mix of flavors.
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Unread 11-12-2010, 06:38 PM   #18
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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.
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Unread 11-19-2010, 08:46 PM   #19
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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!
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Unread 11-19-2010, 08:51 PM   #20
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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.
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Unread 11-19-2010, 09:29 PM   #21
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John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice.
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Unread 11-19-2010, 10:51 PM   #22
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Quote:
Originally Posted by mschrock View Post
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
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Unread 11-19-2010, 10:53 PM   #23
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Quote:
Originally Posted by energyzer View Post
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
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Unread 11-19-2010, 11:32 PM   #24
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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!
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Unread 11-20-2010, 12:14 AM   #25
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Quote:
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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.

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Unread 11-20-2010, 05:27 AM   #26
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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!
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Unread 11-20-2010, 07:47 AM   #27
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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.
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Unread 11-20-2010, 11:59 AM   #28
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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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Unread 11-20-2010, 12:13 PM   #29
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Quote:
Originally Posted by big matt View Post
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
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Unread 11-20-2010, 10:16 PM   #30
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Quote:
Originally Posted by Low-n-Slow View Post
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.
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