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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. |
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11-19-2007, 12:33 PM | #1 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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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?
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11-19-2007, 12:39 PM | #2 |
Full Fledged Farker
Join Date: 07-01-07
Location: Hamlin, NY
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Sounds like that will work just fine. When should I come over?
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11-19-2007, 12:43 PM | #3 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Target serving time is 1pm.
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11-19-2007, 12:53 PM | #4 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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!
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11-19-2007, 12:55 PM | #5 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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Agreed with the apple juice, you can also use OJ...
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher |
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11-19-2007, 03:08 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I use bourbon in the water... and 3/4 cup of kosher salt per gallon.
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11-19-2007, 03:31 PM | #7 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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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.
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11-19-2007, 03:48 PM | #8 | |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Quote:
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11-19-2007, 05:49 PM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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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?)
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11-20-2007, 07:42 AM | #10 | |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Quote:
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11-20-2007, 10:02 AM | #11 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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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 |
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11-20-2007, 11:42 AM | #12 |
Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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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?
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11-20-2007, 11:59 AM | #13 | |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Quote:
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?
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11-20-2007, 12:39 PM | #14 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I smoked on last year injected with a cup of melted butter mixed with a cup of Jim Beam Black. Turned out pretty good.
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11-20-2007, 03:40 PM | #15 | |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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Quote:
I'm going to do 6 hours in the brine and 8 hours air drying in the fridge in order to get crispy skin.
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