Don't Boil Brine Spices?

Vision · 12-11-2012, 05:47 PM

In the turkey apple brine recipe you're not supposed to add the spices to the apple juice/sugar/salt mix until it has cooled down to 40f from it's boil.

Why is this?

landarc · 12-11-2012, 05:52 PM

Some people believe that by adding them cold, the brine will pull the aromatics from the spices, while boiling does the same thing, it casts the oils into the steam (which is why the steam smells so good) and dilutes the effect of the spices.

Vision · 12-11-2012, 05:57 PM

Oh. So it doesn't have to be 40f it just needs to be cooler then boiling.

Thanks.

Will work for bbq · 12-11-2012, 05:58 PM

I think perhaps you read it wrong, the turkey should go in at 40f or below. Are you refering to the TVWB recipe?

Vision · 12-11-2012, 06:00 PM

Quote:

Originally Posted by Will work for bbq

I think perhaps you read it wrong, the turkey should go in at 40f or below. Are you refering to the TVWB recipe?

Yes.

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. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

http://www.virtualweberbullet.com/turkey6.html

landarc · 12-11-2012, 06:02 PM

I think Paul is correct by the way, turkey at 40F, yes. Spices, in my view, go in at around 160F or so. Like tea. Steep, not boil

Will work for bbq · 12-11-2012, 06:09 PM

Quote:

Originally Posted by Vision

Yes.

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. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

http://www.virtualweberbullet.com/turkey6.html

I've used that recipe several times before switching to Patio Dadios. The apple juice, water and all the spices are brought to a boil for 1 minute then the oranges are added once it is @ 40f.

Will work for bbq · 12-11-2012, 06:17 PM

Oops, I had to refresh my memory. Along with the oranges these items also went in once cooled.

4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed

fingerlickin' · 12-11-2012, 06:25 PM

I don't even boil my brine, I just heat it until all the salt and sugar dissolve. I've already just used super hot water and that works fine as well.

12-11-2012, 05:47 PM	#1
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Don't Boil Brine Spices? In the turkey apple brine recipe you're not supposed to add the spices to the apple juice/sugar/salt mix until it has cooled down to 40f from it's boil. Why is this? __________________ "It's all about the Hill Country brisket."

12-11-2012, 05:52 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Some people believe that by adding them cold, the brine will pull the aromatics from the spices, while boiling does the same thing, it casts the oils into the steam (which is why the steam smells so good) and dilutes the effect of the spices. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-11-2012, 05:57 PM	#3
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Oh. So it doesn't have to be 40f it just needs to be cooler then boiling. Thanks. __________________ "It's all about the Hill Country brisket."

12-11-2012, 05:58 PM	#4
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	I think perhaps you read it wrong, the turkey should go in at 40f or below. Are you refering to the TVWB recipe? __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

12-11-2012, 06:02 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I think Paul is correct by the way, turkey at 40F, yes. Spices, in my view, go in at around 160F or so. Like tea. Steep, not boil __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-11-2012, 06:17 PM	#8
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Oops, I had to refresh my memory. Along with the oranges these items also went in once cooled. 4 ounces fresh ginger, unpeeled and thinly sliced 15 whole cloves 6 bay leaves 6 large garlic cloves, peeled and crushed __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

12-11-2012, 06:25 PM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I don't even boil my brine, I just heat it until all the salt and sugar dissolve. I've already just used super hot water and that works fine as well. __________________ Jason "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". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???