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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 12-27-2010, 12:34 PM   #31
Cast Iron Chef
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Hey PD tried your brine for Christmas. Came out very moist. I even liked the breast, I'm usually a dark meat kind of guy. Quick question on flavor. I did not taste any of the flavors from the brine. I followed your recipe except I forgot the Old Bay so I just added more five spice. This isn't a complaint because I'm a purist when I roast turkey and stuffing and have avoided a brine. Just curious if you usually have flavor added or just the added moistness. It was a Butterball so it was enhanced so I cut down the salt.
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Unread 12-27-2010, 01:02 PM   #32
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Yes, the brine certainly should have added a subtle flavor to the turkey.
The Old Bay is a key ingredient, so leaving that out would eliminate a lot.

Glad it worked well for you.

-John
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Unread 01-19-2011, 07:23 AM   #33
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BUMP!

Patio,

Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.
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Unread 01-19-2011, 07:27 AM   #34
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Also planning on seasoning under and on top of skin with Montreal Chicken seasoning and canola oil. Inside getting stuff with chopped taters, quartered onions, EVOO, and seasoning just for kicks. Will post pics.
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Unread 01-19-2011, 10:55 AM   #35
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Quote:
Originally Posted by 42BBQ View Post
BUMP!

Patio,

Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.
First, I wouldn't recommend low-n-slow for big birds. You really need to get
the heat up to at least about 325* to avoid it hanging in the food safety
danger zone (40-140*) too long.

At 325*, it should take 6-7 hours, but your mileage may vary.

John
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Unread 01-19-2011, 12:33 PM   #36
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I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this.

Question, breat up or down?
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Unread 01-19-2011, 12:34 PM   #37
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Quote:
Originally Posted by zwylde1 View Post
I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this.

Question, breat up or down?
I do mine breast-up.

John
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Unread 01-19-2011, 12:42 PM   #38
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Could I do low and slow for the 12 pounder or should I do as you suggested above and do it at 325??
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Unread 01-19-2011, 12:45 PM   #39
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I always cook large birds at a minimum of 325*.

John
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Unread 01-19-2011, 02:20 PM   #40
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Thanks for the tip, first bird tonight
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Unread 01-29-2011, 05:31 PM   #41
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How should I alter this recipe if I was just doing a trial run with one turkey breast?

Also, if you had a choice between Apple, Pear or Alder wood, which would you use here?

Thanks!
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Unread 01-29-2011, 05:35 PM   #42
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Cut it to 1/3 of the recipe, and use any of those woods,
although I would use apple.

John
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Unread 01-29-2011, 06:28 PM   #43
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Thank you for the quick response! Brine is made, and my 6yr old daughter just confirmed that it smells "awesome"!
Hopefully she still likes it tomorrow after it's cooked. To her, any meat that is not fish is considered "chicken". Tonight at supper, she said "I don't like this chicken", pointing to the pieces of steak left on her plate.

Ron
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Unread 01-29-2011, 07:34 PM   #44
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Ha! Our youngest (she's eight) does the same thing. :-)

John

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Unread 11-15-2011, 06:44 AM   #45
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John, this brine is really good.....gives the bird a nice flavor, keeps it REALLY moist, and best of all it's simple to do (good for a lazy guy like myself). It even kept the bird moist when I accidentally let it the breast temp get to 180 degrees. I'd recommend it to anyone looking to make a great turkey.....
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