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Unread 11-17-2013, 05:50 AM   #1
TuscaloosaQ
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Default Does anyone have a good simple turkey brine and what is the process

Would someone share their turkey brine and the process, how long to brine ect.
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Unread 11-17-2013, 06:33 AM   #2
rolfejr
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We use this simple brine, in a 5 gallon bucket. make as many batchs as required to cover
1 gallon cold water
1 cup Kosher Salt
1/2 cup dark brown sugar, packed
Use a pie pan with a weight to keep it submerged

We brine 24 hours.

For smoking we allow it to air dry and drain in the fridge for about 3 hours on a rack

For frying we will air dry and drain for 24 hours

We smoke with a little apple wood at ~ 325-350 and pull at ~ 165, let it rest ~ 1 hour and carve.
They come out pretty nice.
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Unread 11-17-2013, 06:43 AM   #3
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I've been using Oakridge BBQ's Game Changer Brine http://www.oakridgebbq.com/?product=game-changer
I mix it with chicken stock instead of water, brine 12-24 hours, dry in the fridge for a couple hours then rub & cook.
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Unread 11-17-2013, 06:48 AM   #4
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I have used Patio Daddio's Ultimate turkey brine with good success.
http://www.patiodaddiobbq.com/2009/1...key-brine.html
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Unread 11-17-2013, 07:21 AM   #5
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I have used PDs and it is awesome Have also used Smokin Okies Holiday Brine google Turkey 101 It is also awesome Both are Brethren Both brines really keep the bird juicy I did one of each one year and 36lbs of turkey was devouered Dont forget to put a gallon freezer bag of ice on each breast for about 45 min before you cook This drops breast meat temp and it is done the same time as the dark You can see this on the naked whiz site under ceramic cookers under recipes- mad max
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Unread 11-17-2013, 08:56 AM   #6
TuscaloosaQ
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Thanks for the response!!!!!!! I knew people would come thru, now the hard part choosing which one. One more question does brining make a difference?? What does it do???
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Unread 11-17-2013, 08:58 AM   #7
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I use Patio-Daddio's brine for turkeys.

Put in a turkey 5 gallon bucket if you have a spare refrigerator, otherwise use a stainless steel pot that will allow the turkey to be covered with brine 12 to 24 hours. If not a large cooler with ice will work. Keeping the turkey in a cold environment is a must while brining before cooking...

Patio Daddio's Ultimate Turkey Brine

Patio Daddio's to-brine-or-not-to-brine discussion
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Unread 11-17-2013, 09:11 AM   #8
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With cooking the theory of OSMOSIS can be your friend or faux.With brining it`s your friend as long as you dont over brine because it will turn your food to mush.
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Unread 11-17-2013, 09:13 AM   #9
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Smokin Okie and I think Pattio Daddio give the rationale for what occurs The salt is an osmotic agent Fluid is drawn out of the bird and fluid is put in My simple rationale is that it is a lot more juicy make sure the turkey you get is not enhanced I get mine from my butcher so I know nothing is added to it
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Unread 11-17-2013, 09:15 AM   #10
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Another Patio Daddio brine user for turkey's.
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Unread 11-17-2013, 09:56 AM   #11
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do you guys think if I get a cooler wash it out good with Clorox and rinse well and put it in there I'll be good. Should I put in a big garbage bag then cooler???
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Unread 11-17-2013, 10:00 AM   #12
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I use a 5gal bucket and sometimes just put the bird in a xl ziplock bag for easy cleanup. I suppose a Hd garbage bag would.
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Unread 11-17-2013, 10:00 AM   #13
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Quote:
Originally Posted by TuscaloosaQ View Post
do you guys think if I get a cooler wash it out good with Clorox and rinse well and put it in there I'll be good. Should I put in a big garbage bag then cooler???
Bag in cooler....
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Unread 11-17-2013, 10:21 AM   #14
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I use a basic brine (Salt, Brown Sugar, Pepper Flakes, orange slices, crab boil) and have been adding Cranberry Juice the past couple of years with good reviews
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Unread 11-17-2013, 10:23 AM   #15
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Blu's Turkey Brine

1 gal water
1/2 cup salt (Pickle or table)
1/2 cup Honey
juice from 1 orange
juice from 2 limes
2 tbl Apple cider vinegar
1/4 cup Hot sauce

Brine 1 hr per, lb rinse well
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