|
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 |
12-27-2010, 12:34 PM | #31 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
|
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.
__________________
Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
|
12-27-2010, 01:02 PM | #32 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
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 |
|
Thanks from:---> |
01-19-2011, 07:23 AM | #33 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
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.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
|
01-19-2011, 07:27 AM | #34 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
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.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
|
01-19-2011, 10:55 AM | #35 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Quote:
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 |
|
|
01-19-2011, 12:33 PM | #36 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
|
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? |
|
01-19-2011, 12:34 PM | #37 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
|
|
01-19-2011, 12:42 PM | #38 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
|
Could I do low and slow for the 12 pounder or should I do as you suggested above and do it at 325??
|
|
01-19-2011, 12:45 PM | #39 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
I always cook large birds at a minimum of 325*.
John |
|
01-19-2011, 02:20 PM | #40 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
Thanks for the tip, first bird tonight
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
|
01-29-2011, 05:31 PM | #41 |
Is lookin for wood to cook with.
Join Date: 07-10-10
Location: Saint John NB Canada
|
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! |
|
01-29-2011, 05:35 PM | #42 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Cut it to 1/3 of the recipe, and use any of those woods,
although I would use apple. John |
|
01-29-2011, 06:28 PM | #43 |
Is lookin for wood to cook with.
Join Date: 07-10-10
Location: Saint John NB Canada
|
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 |
|
01-29-2011, 07:34 PM | #44 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Ha! Our youngest (she's eight) does the same thing. :-)
John Last edited by PatioDaddio; 01-29-2011 at 11:22 PM.. |
|
11-15-2011, 06:44 AM | #45 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
|
Fantastic
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.....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
|
Tags |
Thanksgiving, turkey, Turkey Brine |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker | Midnight Smoke | Q-talk | 31 | 11-25-2011 01:23 PM |
Thanksgiving Smoked Turkey - Maple Brine- Cranberry Glaze | CousinsBBQ | Q-talk | 9 | 11-22-2011 08:18 AM |
Turkey in Brine | Big George's BBQ | Q-talk | 0 | 10-21-2011 08:01 PM |
Turkey Brine | Puppyboy | Q-talk | 15 | 11-20-2007 04:32 PM |
Thanksgiving prep: Where do you thaw and brine your turkey? | Stachel | Q-talk | 17 | 08-28-2006 07:06 PM |
Thread Tools | |
|
|