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12-22-2010, 05:57 AM
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#1 |
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is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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Enhanced Turkey
For those of you who brine their turkeys for smoking.... do you do that for an enhanced bird (like a butterball)? Longer or shorter than a fresh bird or no diff? Thanks.
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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12-22-2010, 06:35 AM
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#2 |
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Got Wood.
Join Date: 08-02-09
Location: Salem, OR
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I don't brine enhanced birds. Not sure where the flavor might go.
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12-22-2010, 06:42 AM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Enhanced birds don't require brining. Brining an enhanced bird would be pointless.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-22-2010, 06:44 AM
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#4 |
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is One Chatty Farker
  Join Date: 11-13-08
Location: Islip, NY
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No brining needed- did one for Thanksgiving stuffed with slices of onions, oranges, and apples. Came out great and I've been asked to do the same for Christmas.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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12-22-2010, 06:53 AM
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#5 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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No, i was always afraid of what type of flavor i would end up with, I never buy an enhanced bird.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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12-22-2010, 09:44 AM
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#6 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The only point of brining an enhanced bird is to put other flavors in, but in my opinion, turkey flavored turkey tastes good to me and doesn't need all that other stuff inside it, so an enhanced bird is ready to go here in my house. Just my opinion of course.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-22-2010, 10:47 AM
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#7 | |
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is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
What's the strength of the enhanced. I've seen 1, 2, 4, 8, 12 up to 23%. Plus they vary so much with what they enhance with I look at the ingredients. For me, I recommend in Brining 101 that if it's less than a 12 or 16% bird, brining it will work and carry some of the flavors that you've added to your brine. Do you HAVE to? No. Can you? Yes Do I? Yes
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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12-22-2010, 01:07 PM
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#8 | |
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Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO
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Quote:
After that, I brine the bird with the flavors I want but I cut the salt content in half. I came up with this once becuse of a mistake. I bought some bone in breasts and never looked at the lable in terms of solution added. So, this is what I tried and it was supurb. Did the same thing on purpose with the past Thanksgiving Day turkey to see what would happen. Again, it was Very Very good. That bird ended up on the cover on the current Smoke Signals magazine much to my surprise.
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Pepperhead, Large BGE, Char-Broil Commercial Infra-red |
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12-22-2010, 01:20 PM
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#9 |
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Knows what a fatty is.
Join Date: 03-17-08
Location: Roseburg, OR
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I just brined one for thanksgiving - I think it was 18% solution by weight. It was a free turkey from work, and it was my first time brining (we had another turkey being cooked in the oven, so this was just a test bird.) I used an apple brine and used 3/4 the salt called for. I really couldn't tell it was brined in the dark meat, but the breast turned out great! The entire turkey was moist, and the breast had a great flavor to it from the brine. I will be doing this again with just a frozen turkey breast and slice for sandwiches, although I may try and find one that isn't inhanced.
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Traeger Century, UDS, GOSM Big Block, Chargriller without side firebox, Gas Grill |
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