Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 10-29-2013, 07:04 AM   #1
Knows what a fatty is.
Join Date: 07-15-08
Location: Grand Island Nebraska
Default Turkey Brine

What does everyone one brine there turkeys in not container but brine recipes please and containers if you wish THANKS
cwiese is offline   Reply With Quote

Old 10-29-2013, 07:07 AM   #2
Quintessential Chatty Farker

dwfisk's Avatar
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

This is what I use.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote

Old 10-29-2013, 07:35 AM   #3
Babbling Farker

Shagdog's Avatar
Join Date: 07-01-13
Location: Grayslake, IL

2 quarts apple cider
2 cups brown sugar
3/4 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. I usually brine for about 36 hours, rinse and let sit back in the fridge uncovered for a few hours to dry out the skin.. This recipe will do a 12-14 lb bird. Double it for a 20lber and the bird and brine will perfectly fill a 5 gal bucket. I've tried a bunch of brines, but this is my favorite. Very subtle flavor, but so farking good.

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master

Shagdog is offline   Reply With Quote

Old 10-29-2013, 07:41 AM   #4
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Not exactly what you are asking, but I did a dry brine with kosher salt last year and it really turned out great.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Old 10-29-2013, 08:07 AM   #5
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio

patio daddio's recipe
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote

Old 10-29-2013, 08:54 AM   #6
Knows what a fatty is.
Join Date: 06-06-12
Location: Mt. Sterling KY
Default 5 Gallon Bucket

I purchased a Food Grade 5 gallon bucket at Lowes last year just for brining my turkeys. I got it in the section with the trash cans and buckets I believe by the paint. It has a sticker on the side that says Food Safe on it... Maybe $5 or so.
Hope this helps.
coachmccoy543 is offline   Reply With Quote

Old 10-29-2013, 08:56 AM   #7
Full Fledged Farker
spedly's Avatar
Join Date: 04-27-13
Location: Regina, Canada

1 lemon
1 quart very strong tea
1 quart beer (an IPA is ideal)
1 cup sugar
1/2 cup kosher salt

Scale up if needed depending on the size of the turkey.
Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665
spedly is offline   Reply With Quote

Old 10-29-2013, 09:13 AM   #8
is one Smokin' Farker

Join Date: 05-24-12
Location: Port Coquitlam, BC Canada

+1 for Patio Daddio's brine
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote

Old 10-29-2013, 09:29 AM   #9
Full Fledged Farker
Join Date: 06-01-11
Location: Saint Louis MO

Originally Posted by Yellowhair42 View Post
patio daddio's recipe
jlane is offline   Reply With Quote

Old 10-29-2013, 09:42 AM   #10
somebody shut me the fark up.

Join Date: 08-22-13
Location: Fort Wayne, Indiana

Originally Posted by spedly View Post
1 lemon
1 quart very strong tea
1 quart beer (an IPA is ideal)
1 cup sugar
1/2 cup kosher salt

Scale up if needed depending on the size of the turkey.
Ugh...The IPA's go into the cook NOT the bird!
Change the way you rotisserie for the BETTER!Cajun Bandit Kits for your WSM or Weber Kettle Now Available!

Visit OctoForks in Sales & Ventures

Website & Blog:
Fwismoker is offline   Reply With Quote

Old 10-29-2013, 09:45 AM   #11
brother steve
Got Wood.
brother steve's Avatar
Join Date: 05-24-11
Location: lewistown pa.

Really simple, 1cup kosher salt,1 cup sugar, a little garlic POWDER. Throw it in a big pot or bucket fill up to covered and keep it submerged all night. I like to heat up the brine on the stove till it all dissolves, but be sure to let it cool before using. been using this for years,perfect everytime.
brother steve is offline   Reply With Quote

Old 10-29-2013, 09:55 AM   #12
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Smokin Oakies turkey brine
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Thanks from:--->
Old 10-29-2013, 10:00 AM   #13
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas

+1 on Paddio Daddio brine
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer
hcj3rd is offline   Reply With Quote

Old 10-29-2013, 01:33 PM   #14
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

3/4 cup kosher salt
3/4 cup brown sugar
1/4 cup of fresh rosemary and thyme

That's per gallon of water.
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
fingerlickin' is offline   Reply With Quote

Old 10-29-2013, 03:10 PM   #15
Big George's BBQ
somebody shut me the fark up.

Big George's BBQ's Avatar
Join Date: 02-07-08
Location: Phoenixville, PA

Both Smokin Oakies and Pattio Daddio's recipies are excellent I used them both one T Day and the birds were awesome Dont forget to ice the breast before cooking
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 12:33 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts