Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
10-29-2013, 07:04 AM | #1 |
Knows what a fatty is.
Join Date: 07-15-08
Location: Grand Island Nebraska
|
Turkey Brine
What does everyone one brine there turkeys in not container but brine recipes please and containers if you wish THANKS
|
|
10-29-2013, 07:07 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
This is what I use.
http://www.oakridgebbq.com/?product=game-changer
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
10-29-2013, 07:35 AM | #3 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
|
2 quarts apple cider
2 cups brown sugar 3/4 cup kosher salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, sliced thin 15 whole cloves 6 bay leaves 6 large garlic cloves, crushed Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F. In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. I usually brine for about 36 hours, rinse and let sit back in the fridge uncovered for a few hours to dry out the skin.. This recipe will do a 12-14 lb bird. Double it for a 20lber and the bird and brine will perfectly fill a 5 gal bucket. I've tried a bunch of brines, but this is my favorite. Very subtle flavor, but so farking good.
__________________
Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
|
10-29-2013, 07:41 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Not exactly what you are asking, but I did a dry brine with kosher salt last year and it really turned out great.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
10-29-2013, 08:07 AM | #5 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
|
patio daddio's recipe
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera |
|
10-29-2013, 08:54 AM | #6 |
Knows what a fatty is.
Join Date: 06-06-12
Location: Mt. Sterling KY
|
5 Gallon Bucket
I purchased a Food Grade 5 gallon bucket at Lowes last year just for brining my turkeys. I got it in the section with the trash cans and buckets I believe by the paint. It has a sticker on the side that says Food Safe on it... Maybe $5 or so.
Hope this helps. |
|
10-29-2013, 08:56 AM | #7 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
|
1 lemon
1 quart very strong tea 1 quart beer (an IPA is ideal) 1 cup sugar 1/2 cup kosher salt Scale up if needed depending on the size of the turkey.
__________________
Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
|
10-29-2013, 09:13 AM | #8 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
|
+1 for Patio Daddio's brine
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
|
10-29-2013, 09:29 AM | #9 |
Full Fledged Farker
Join Date: 06-01-11
Location: Saint Louis MO
|
|
|
10-29-2013, 09:42 AM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Ugh...The IPA's go into the cook NOT the bird!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
10-29-2013, 09:45 AM | #11 |
Got Wood.
Join Date: 05-24-11
Location: lewistown pa.
|
Really simple, 1cup kosher salt,1 cup sugar, a little garlic POWDER. Throw it in a big pot or bucket fill up to covered and keep it submerged all night. I like to heat up the brine on the stove till it all dissolves, but be sure to let it cool before using. been using this for years,perfect everytime.
|
|
10-29-2013, 09:55 AM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Smokin Oakies turkey brine http://www.cookshack.com/store/Smoki...#_Toc528293334
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
Thanks from:---> |
10-29-2013, 10:00 AM | #13 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
|
+1 on Paddio Daddio brine
__________________
Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer |
|
10-29-2013, 01:33 PM | #14 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
3/4 cup kosher salt
3/4 cup brown sugar 1/4 cup of fresh rosemary and thyme That's per gallon of water.
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
10-29-2013, 03:10 PM | #15 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Both Smokin Oakies and Pattio Daddio's recipies are excellent I used them both one T Day and the birds were awesome Dont forget to ice the breast before cooking
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
Thread Tools | |
|
|