The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-20-2011, 10:45 PM   #1
Im a Walrus
Got Wood.
 
Join Date: 06-20-11
Location: st louis, missouri
Downloads: 0
Uploads: 0
Default Help with brining an enhanced turkey...

We have a turkey enhanced with an 8% solution (I know- should have bought a non-enhanced bird but too late). Has anyone had success brining an enhanced turkey and, if so, what modifications (if any) should be made to the brine recipe or duration of the brine?

Thanks!!!
Im a Walrus is offline   Reply With Quote


Unread 11-21-2011, 01:38 AM   #2
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Downloads: 0
Uploads: 0
Default

This is a recent thread that may give you some ideas. Very similar situation...

http://www.bbq-brethren.com/forum/sh...35#post1826135
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
Smiter Q is offline   Reply With Quote


Unread 11-21-2011, 07:10 AM   #3
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

I've done 2 turkeys now...both 8% enhanced. One was 13.5lbs and one was 16lbs. I cut the salt by 1/2 in the brine and the birds came out great.
__________________
Proud owner of 4 VERY ugly drum smokers....and a soon to be created Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Unread 11-21-2011, 07:33 AM   #4
kpdiver
Knows what a fatty is.
 
Join Date: 04-06-11
Location: Creston, Ohio
Downloads: 0
Uploads: 0
Default

I'm no expert but I just did an 8% bird yesterday as a trial run for Thanksgiving and according to my guinea pigs, (friends at work) it was amazing. 15 pound bird

2 gal water, I used RO water just because I have well water and Ro tastes better.
8Tbs. garlic POWDER
6Tbs. ground black pepper
1/2 lb salt
1 cup white sugar

Mix until sugar and salt are disolved. Submerge bird and put in fridge. I brined for 10 hours rinsed pat dry with paper towel and let set in fridge uncovered over night. Seasoned with your favorite rub and smoked at 325 for 3 hours. Breast temp 160 pulled from smoker and let rest for 15 minutes before carving. Extremely juicy. Good luck.


KP
kpdiver is offline   Reply With Quote


Unread 11-21-2011, 07:47 AM   #5
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

I've rebrined a supermarket turkey before. I went very light on salt in my usual brine recipe (at bottom of page), and heavy on the herbs. The soak will allow the salinity inside and outside the bird to equalize, and it'll carry some herb flavor with it. The dry refrigerated rest allows the brine that stays in the bird to distribute within the meat.
__________________
.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


Rhythm 'n QUE
Alexa RnQ is online now   Reply With Quote


Thanks from:--->
Unread 11-21-2011, 10:29 AM   #6
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Anyone know the formula for brining a turkey per lb with the 8% solution. The turkey I have is 22lbs and most of the brines are using from 10 to 15lb birds, do I need to adjust for size?
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 11-21-2011, 10:39 AM   #7
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by daninnewjersey View Post
I've done 2 turkeys now...both 8% enhanced. One was 13.5lbs and one was 16lbs. I cut the salt by 1/2 in the brine and the birds came out great.
Yup, just halve the salt.

John
PatioDaddio is offline   Reply With Quote


Unread 11-21-2011, 10:57 AM   #8
Redleg71
On the road to being a farker
 
Redleg71's Avatar
 
Join Date: 09-07-11
Location: Zionsville, Indiana
Downloads: 0
Uploads: 0
Default

Walrus,

Don't stress about the enhanced turkey and brining. I spent days searching the interwebs for the answer of whether or not to brine an enhanced turkey and the exact percentages i should use. At the end of the day I just went ahead and said fark it and brined it anyway. Turned out perfect! Best Birds ever!

Heres what I did:

Apple Juice Brine:

1 part apple juice
3 parts water
good amount of brown sugar
bunch of oranges quartered
fistfull of cloves
two handfulls of garlic cloves
bunch of kosher salt
few bay leaves

bring sugar and apple jiuce to a boil then add the cold water

mix together and brine for 24 hours (I'd do it two days before the cook)

12 hours before the cook I took the birds out of the brine and rubbed them down with a chipotle garlic rub I whipped up.

Smoke on the BGE for about 5 hours and 300-325 degrees. Three birds and they were all awesome in flavor and totally moist.

Don't stress and have fun!
__________________
I have many leatherbound books and my apartment smells of rich mahagoney
Redleg71 is offline   Reply With Quote


Unread 11-21-2011, 11:08 AM   #9
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

I brined and cooked 2 turkeys two weeks ago and then 4 turkeys last week that were enhanced, and skipped the brining.

I injected all of them with juice and seasoning and rubbed them just before cooking.


They all came out great.


I've been brining my turkeys for more than 15 years, but after giving it a lot of thought, I concluded that enhanced bird cooks just as well as a brined birds, and that injecting just prior to cooking is far more effective at delivering flavor than through brining.

Anything that can make T-Day simpler without compromising the end results gets my vote.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Thanks from: --->
Unread 11-21-2011, 11:45 AM   #10
SmokinOkie
is one Smokin' Farker
 
Join Date: 03-02-08
Location: OKC OK
Downloads: 2
Uploads: 2
Default

Here's my thoughts, probably should just start a new thread for a sticky. I've seen some guesswork on people's blogs and post and I've tried to get detailed answers from some food scientists.

here's what they're telling me (based on their knowledge, but I did ask if they tested it and they said they hadn't)

You CAN brine an enhanced bird. Why? And no, you don't need to reduce the salt.

Brining works by Osmosis. The idea is that you have a higher concentration (brine) and a lower concentration (bird) and through brining, they achieve equilibrium.

So, that last word is important.

Brining an enhance bird doesn't ADD salt to an already salty bird because the equilbrium will try to be achieved between the % of salt and the two objects.

It's just not an additive effect.

Thus, when you brine, if for example the bird is technically saltier than the brine, it won't take on more salt.

Instead, just the opposite. The brine will draw out salt from the bird.

So, technically, you could soak an enhanced bird in water and it would reduce the % of salt. The problem is it's not just enhanced with salt, but more stuff.

So, I have tested this with the family an friends. I've brined in my Turkey 101/Brining 101 brines my normal 48 hours and no one indicated it was salty.

I've done the test with enhanced birds up to 15%. I haven't test over that percentage (because I didn't want to buy them).

Your individual mileage may vary.

Oh and FYI, the brining 101 link was broken this weekend and should be fixed today or tomorrow. If you want it, just PM me direct.
__________________
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]
SmokinOkie is offline   Reply With Quote


Unread 11-21-2011, 01:57 PM   #11
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokinOkie View Post
Here's my thoughts, probably should just start a new thread for a sticky. I've seen some guesswork on people's blogs and post and I've tried to get detailed answers from some food scientists.

here's what they're telling me (based on their knowledge, but I did ask if they tested it and they said they hadn't)

You CAN brine an enhanced bird. Why? And no, you don't need to reduce the salt.

Brining works by Osmosis. The idea is that you have a higher concentration (brine) and a lower concentration (bird) and through brining, they achieve equilibrium.

So, that last word is important.

Brining an enhance bird doesn't ADD salt to an already salty bird because the equilbrium will try to be achieved between the % of salt and the two objects.

It's just not an additive effect.

Thus, when you brine, if for example the bird is technically saltier than the brine, it won't take on more salt.

Instead, just the opposite. The brine will draw out salt from the bird.

So, technically, you could soak an enhanced bird in water and it would reduce the % of salt. The problem is it's not just enhanced with salt, but more stuff.

So, I have tested this with the family an friends. I've brined in my Turkey 101/Brining 101 brines my normal 48 hours and no one indicated it was salty.

I've done the test with enhanced birds up to 15%. I haven't test over that percentage (because I didn't want to buy them).

Your individual mileage may vary.

Oh and FYI, the brining 101 link was broken this weekend and should be fixed today or tomorrow. If you want it, just PM me direct.
Great points. I would remind folks to think about what if anything they intend to inject or rub the bird with as well. After the brine is done, the salt flavor does become cumulative.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 11-21-2011, 10:14 PM   #12
Im a Walrus
Got Wood.
 
Join Date: 06-20-11
Location: st louis, missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Redleg71 View Post
Walrus,

Don't stress about the enhanced turkey and brining. I spent days searching the interwebs for the answer of whether or not to brine an enhanced turkey and the exact percentages i should use. At the end of the day I just went ahead and said fark it and brined it anyway. Turned out perfect! Best Birds ever!

Heres what I did:

Apple Juice Brine:

1 part apple juice
3 parts water
good amount of brown sugar
bunch of oranges quartered
fistfull of cloves
two handfulls of garlic cloves
bunch of kosher salt
few bay leaves

bring sugar and apple jiuce to a boil then add the cold water

mix together and brine for 24 hours (I'd do it two days before the cook)

12 hours before the cook I took the birds out of the brine and rubbed them down with a chipotle garlic rub I whipped up.

Smoke on the BGE for about 5 hours and 300-325 degrees. Three birds and they were all awesome in flavor and totally moist.

Don't stress and have fun!
Good tips- thanks!
Im a Walrus is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brining 101 -- Can you brine an enhanced bird SmokinOkie Q-talk 16 12-02-2011 09:52 AM
Enhanced Turkey tjus77 Q-talk 8 12-22-2010 01:20 PM
Will this make a good brine??For a enhanced turkey BIGBrandon2785 Q-talk 8 11-25-2010 10:08 AM
Brining enhanced chops? Jiggs Q-talk 4 05-25-2010 07:23 AM
Brining 202 -- Whether to Brine an Already Enhanced Birds SmokinOkie Q-talk 1 11-03-2009 11:06 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts