Turkey Brine

Puppyboy · 11-19-2007, 12:33 PM

Never brined a turkey before so I'm giving it a shot.

Looks like this is what I am gonna go with:

1 gallon of H20
1/2 cup K salt
1/2 cup brown sugar
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon celery seeds

After brining for 24 hrs, I was gonna sprinkle it with a basic bbq rub.

Any comments or suggestions from you regular briners?

acorette · 11-19-2007, 12:39 PM

Sounds like that will work just fine. When should I come over?

Puppyboy · 11-19-2007, 12:43 PM

Target serving time is 1pm.

big brother smoke · 11-19-2007, 12:53 PM

Quote:

Originally Posted by Puppyboy

Never brined a turkey before so I'm giving it a shot.

Looks like this is what I am gonna go with:

1 gallon of H20
1/2 cup K salt
1/2 cup brown sugar
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon celery seeds

After brining for 24 hrs, I was gonna sprinkle it with a basic bbq rub.

Any comments or suggestions from you regular briners?

I use apple juice instead of water. You can also add a little cider vinegar to the equation. However, what you have listed will do just fine!

Papa Hogg · 11-19-2007, 12:55 PM

Quote:

Originally Posted by big brother smoke

I use apple juice instead of water. You can also add a little cider vinegar to the equation. However, what you have listed will do just fine!

Agreed with the apple juice, you can also use OJ...

cmcadams · 11-19-2007, 03:08 PM

I use bourbon in the water... and 3/4 cup of kosher salt per gallon.

Kirk · 11-19-2007, 03:31 PM

From a previous post:

My standard brine is 1 cup (Diamond, a little less if Morton's) kosher salt and 1 cup brown sugar to each gallon of water. I had issues with chicken being too salty so I cut back on the salt. That didn't work out so well though and after receiving some friendly advice, I bumped it back up. My problem was that the brine wasn't cold enough to start out with. I had just mixed it up with cold tap water, threw in the chicken and put the whole thing in the fridge. Make sure it's cold, cold, cold (with ice) and be sure to rinse when you're done and you should be OK.

DaChief · 11-19-2007, 03:48 PM

Quote:

Originally Posted by Kirk

From a previous post:

My standard brine is 1 cup (Diamond, a little less if Morton's) kosher salt and 1 cup brown sugar to each gallon of water. I had issues with chicken being too salty so I cut back on the salt. That didn't work out so well though and after receiving some friendly advice, I bumped it back up. My problem was that the brine wasn't cold enough to start out with. I had just mixed it up with cold tap water, threw in the chicken and put the whole thing in the fridge. Make sure it's cold, cold, cold (with ice) and be sure to rinse when you're done and you should be OK.

I agree on the cold! I use my cooler and dump a 10 bag of ice in. Other than that I have seen many things added in and haven't found anything bad yet. Oranges/apples/vegetable stock/molasses/beer. I have found ~ 24 hours is a good target. Some folks have gone twice as long by putting a frozen turkey in. BTW, make sure you use a fresh turkey and not one that has already been brined (Butterball). I injected one last Thanksgiving and brined one and still prefer the brined. You can get a way with cooking it a little long and it still stays moist.

willkat98 · 11-19-2007, 05:49 PM

I just bought my first Fresh turkey ever.

But this one is destined for the fryer.

So I am assuming that brining is something I do NOT want to do with one destined for the fryer?

(Just thinking of adding a additionally watered bird to oil is not a good thing, or does the seared skin keep that moisture in?)

DaChief · 11-20-2007, 07:42 AM

Quote:

Originally Posted by willkat98

I just bought my first Fresh turkey ever.

But this one is destined for the fryer.

So I am assuming that brining is something I do NOT want to do with one destined for the fryer?

(Just thinking of adding a additionally watered bird to oil is not a good thing, or does the seared skin keep that moisture in?)

I have deep fried butterballs (brined) and haven't had any problems. It is only excess moisture on the OUTSIDE of the bird that is a problem

ams14 · 11-20-2007, 10:02 AM

I don't bother brining for the fryer anymore. Read a lot of posts on this site saying the same thing. I've tried it off and on over the years and has never really made a difference. Everyone says

Inject for the fryer (if you want flavor)
Brine for the smoker

MattCom · 11-20-2007, 11:42 AM

What is the suggested brine time?
12# bird.
24 hours and then let the bird dry for a few was my plan. What do you bird-burners think?

ZBQ · 11-20-2007, 11:59 AM

Quote:

Originally Posted by ams14

I don't bother brining for the fryer anymore. Read a lot of posts on this site saying the same thing. I've tried it off and on over the years and has never really made a difference. Everyone says

Inject for the fryer (if you want flavor)
Brine for the smoker

Anyone have a good injection for a bird in the fryer?

I'm thinking of apple cider, chicken broth, butter and some kind of rub mixed in.

Any suggestions?

There has to be a TON of injections out there.

What do you use?

Puppyboy · 11-20-2007, 12:39 PM

Quote:

Originally Posted by ZBQ

Anyone have a good injection for a bird in the fryer?

I smoked on last year injected with a cup of melted butter mixed with a cup of Jim Beam Black. Turned out pretty good.

Jeremiah · 11-20-2007, 03:40 PM

Quote:

Originally Posted by ZBQ

Anyone have a good injection for a bird in the fryer?

I'm thinking of apple cider, chicken broth, butter and some kind of rub mixed in.

Any suggestions?

There has to be a TON of injections out there.

What do you use?

In the past I've done a mixture of low sodium chicken stock along with a healthy amount of unsalted butter. A nice amount of S&P plus other spices to taste doesn't hurt either.

Quote:

Originally Posted by MattCom

What is the suggested brine time?
12# bird.
24 hours and then let the bird dry for a few was my plan. What do you bird-burners think?

I'm going to do 6 hours in the brine and 8 hours air drying in the fridge in order to get crispy skin.

11-19-2007, 12:33 PM	#1
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Turkey Brine Never brined a turkey before so I'm giving it a shot. Looks like this is what I am gonna go with: 1 gallon of H20 1/2 cup K salt 1/2 cup brown sugar 1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon celery seeds After brining for 24 hrs, I was gonna sprinkle it with a basic bbq rub. Any comments or suggestions from you regular briners? __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

11-19-2007, 12:39 PM	#2
acorette Full Fledged Farker Join Date: 07-01-07 Location: Hamlin, NY Downloads: 0 Uploads: 0	Sounds like that will work just fine. When should I come over? __________________ Aaron 8 Ball and the 'Que Sticks Custom Southern Yankee rotisserie trailer towed by the 8-Ball RV Brinkmann Cimarron, Weber One Touch Gold (22.5), Camp Chef 2 burner stove + Griddle, 10, 16 and 20 qt Dutch ovens, Scottims Pit Grille

11-19-2007, 12:43 PM	#3
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Target serving time is 1pm. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

11-19-2007, 03:08 PM	#6
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I use bourbon in the water... and 3/4 cup of kosher salt per gallon. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

11-19-2007, 03:31 PM	#7
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	From a previous post: My standard brine is 1 cup (Diamond, a little less if Morton's) kosher salt and 1 cup brown sugar to each gallon of water. I had issues with chicken being too salty so I cut back on the salt. That didn't work out so well though and after receiving some friendly advice, I bumped it back up. My problem was that the brine wasn't cold enough to start out with. I had just mixed it up with cold tap water, threw in the chicken and put the whole thing in the fridge. Make sure it's cold, cold, cold (with ice) and be sure to rinse when you're done and you should be OK. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

11-19-2007, 05:49 PM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	I just bought my first Fresh turkey ever. But this one is destined for the fryer. So I am assuming that brining is something I do NOT want to do with one destined for the fryer? (Just thinking of adding a additionally watered bird to oil is not a good thing, or does the seared skin keep that moisture in?) __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

11-20-2007, 10:02 AM	#11
ams14 On the road to being a farker Join Date: 06-12-07 Location: Denver Downloads: 0 Uploads: 0	I don't bother brining for the fryer anymore. Read a lot of posts on this site saying the same thing. I've tried it off and on over the years and has never really made a difference. Everyone says Inject for the fryer (if you want flavor) Brine for the smoker

11-20-2007, 11:42 AM	#12
MattCom Take a breath! Join Date: 06-25-07 Location: East Phatchogue, NY Downloads: 0 Uploads: 0	What is the suggested brine time? 12# bird. 24 hours and then let the bird dry for a few was my plan. What do you bird-burners think? __________________ Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0

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