The Ultimate Thanksgiving Turkey Brine (pic) - Page 5

PatioDaddio · 11-16-2011, 09:56 PM

Quote:

Originally Posted by Frank Grimes

Thanks for the recipe John. I heard you talking about it on last week on the BBQ show on ITunes podcast, that was a good interview.

Thanks! I apologize for the choppy audio.

John

crb478 · 11-17-2011, 06:15 AM

John, thanks for getting this post back out there. I copied it last year but did not do a Turkey. The Wife wants to do one for Thanksgiving this year as a test run for when her family is here at Christmas. She Loves all of your recipes and will often ask I you have one for something new she wants to try. Thanks again.

Riskyguy · 11-17-2011, 10:18 PM

I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.

WineMaster · 11-17-2011, 10:20 PM

Quote:

Originally Posted by Riskyguy

I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.

I believe they add a 8 % solution

PatioDaddio · 11-17-2011, 10:45 PM

Quote:

Originally Posted by Riskyguy

I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.

For "enhanced" birds, just use half the salt in the brine.

I mention this in my original blog post.

John

Sleepy Smoker · 11-18-2011, 03:37 AM

I think I may have to give this a go this year. Even though I have considered doing it for a long time, this will be my first attempt at brining a bird.

Thanks for the recipe/technique. I can't wait to try it out.

42BBQ · 11-18-2011, 06:51 AM

One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John

PatioDaddio · 11-18-2011, 09:24 AM

Quote:

Originally Posted by 42BBQ

One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John

Wow, that's high praise, indeed! Thanks.

John

Big George's BBQ · 11-18-2011, 11:12 AM

I did this a few weeks ago and put it on my Egg It was well received by my family and will be doing it again on T day

Riskyguy · 11-20-2011, 09:29 PM

It was awesome! This was my first smoked turkey and I was doing it for a church dinner tonight. Everyone loved it. Thanks for posting this recipe!

Sammy_Shuford · 11-21-2011, 12:09 AM

Nice looking bird John!

AustinKnight · 11-21-2011, 12:25 AM

Going to try this for turkey day, THx for the recipe

sullysQ · 11-21-2011, 04:58 PM

I'm using PatioDaddio's brine this year for the turkey, as I was out hunting the Chinese 5 spice that I found at Target I was reading the back of the label and there I came across the irony of all ironies(or at least to me in my wacky sense of humor): PRODUCT OF THE USA. What the heck!?

Sleepy Smoker · 11-24-2011, 02:22 PM

This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back.

I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding.

No hyperbole. The juiciest bird I have ever eaten.

Thanks for the inspiration and recipe.

Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.

PatioDaddio · 11-24-2011, 03:23 PM

I'm doing a 19-lb un-enhanced bird on the UDS as we speak. As always, I
used this brine.

I'm very happy to hear that so many folks are having success with the recipe.

John

11-18-2011, 06:51 AM	#67
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	One of my favorite recipes ever on this site, nice job bumping for the Holiday! Thanks John __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-21-2011, 12:09 AM	#71
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	Nice looking bird John! __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

11-21-2011, 12:25 AM	#72
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Going to try this for turkey day, THx for the recipe __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

11-24-2011, 03:23 PM	#75
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	I'm doing a 19-lb un-enhanced bird on the UDS as we speak. As always, I used this brine. I'm very happy to hear that so many folks are having success with the recipe. John Last edited by PatioDaddio; 11-24-2011 at 03:40 PM..

11-17-2011, 06:15 AM	#62
crb478 Full Fledged Farker Join Date: 01-13-10 Location: Charlotte, NC	John, thanks for getting this post back out there. I copied it last year but did not do a Turkey. The Wife wants to do one for Thanksgiving this year as a test run for when her family is here at Christmas. She Loves all of your recipes and will often ask I you have one for something new she wants to try. Thanks again.

11-17-2011, 10:18 PM	#63
Riskyguy On the road to being a farker Join Date: 07-16-11 Location: Fort Collins, CO	I have a Honeysuckle White frozen turkey. Should I brine it before it goes on the smoker? I would like to but am not sure if this type of turkey should be brined or not. Thanks for any advice you can offer.

11-18-2011, 03:37 AM	#66
Sleepy Smoker Full Fledged Farker Join Date: 08-21-10 Location: Northern Illinois	I think I may have to give this a go this year. Even though I have considered doing it for a long time, this will be my first attempt at brining a bird. Thanks for the recipe/technique. I can't wait to try it out.

11-18-2011, 11:12 AM	#69
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I did this a few weeks ago and put it on my Egg It was well received by my family and will be doing it again on T day

11-20-2011, 09:29 PM	#70
Riskyguy On the road to being a farker Join Date: 07-16-11 Location: Fort Collins, CO	It was awesome! This was my first smoked turkey and I was doing it for a church dinner tonight. Everyone loved it. Thanks for posting this recipe!

11-21-2011, 04:58 PM	#73
sullysQ Knows what a fatty is. Join Date: 12-30-10 Location: Cloud 9	I'm using PatioDaddio's brine this year for the turkey, as I was out hunting the Chinese 5 spice that I found at Target I was reading the back of the label and there I came across the irony of all ironies(or at least to me in my wacky sense of humor): PRODUCT OF THE USA. What the heck!?

11-24-2011, 02:22 PM	#74
Sleepy Smoker Full Fledged Farker Join Date: 08-21-10 Location: Northern Illinois	This brine helped produce the best turkey I have ever prepared. It was my first time brining a bird, and now there is NO going back. I had your average supermarket bird. You know, the kind with the salt solution already added -- this of course concerned me -- but hey, you work with what you have. I cut the salt in half (as was suggested) and the results were outstanding. No hyperbole. The juiciest bird I have ever eaten. Thanks for the inspiration and recipe. Oh, also worth pointing out how inexpensive of a brine this was. Many of the other recipes I stumbled across called for a high number of ingredients, some even a bit exotic. With those I felt like I was going to have to spend as much for the brine as for the bird. Not with this one. Highly recommended.