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Old 11-02-2009, 05:44 PM   #1
smokehunter
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Join Date: 11-28-08
Location: AL
Default Brining vs. Marinating

I am familiar with brining b/c i hunt/cook/eat a lot of wild game and almost all of it duck/goose/deer, i brine in salt water before cooking or even marinating for that matter. If I am brining a couple of days (goose) i do not use much salt in the marinade or rub. If i brine for a day (deer) i don't worry about it so much. I mainly brine these things to remove the gamey taste not to add moisture. I like the idea of brining a turkey to keep moiste however I'm a little nervous about brining b/c since I'm from a small town there really isn't a place to get a turkey that doesn't have at least 8% solution. (yes i could drive an hour but whatever....) With that being said I'm kind of planning on doing it like I do my chickens. Italian dressing/water/lemon and some spice for heat.... What will be the difference in this marinade and a true brine? Would you worry about the italian getting it too salty since it has solution? Hell as I type this I'm wondering if the Turkey is even going to take the marinade if it is already saturated?
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Old 11-02-2009, 05:58 PM   #2
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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My concern with the Italian dressing/lemon marinade would be the acid and the logistics.

1) How are you going to keep an entire bird submerged/coated with the marinade? You'd need a ton of it.

2) By the time you marinade the bird long enough for the marinade to work, the acid will have started to literally cook the protein in the meat.

I'd recommend a lighter brine. Just use less salt. That's what I do.

Just some thoughts,
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Old 11-02-2009, 06:10 PM   #3
Greendriver
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Your plans sound great to me. I'd do that or inject with the butter stuff.
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Old 11-02-2009, 08:48 PM   #4
nolaman
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Creole butter cajun injector sauce!
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Old 11-03-2009, 09:15 AM   #5
SmokinOkie
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They are different methods for different effects. And don't forget Injecting to complicate matters.

Brines will penetrate all the way through, marinades typically only do to a certain depth.

Brines are salt based
Marinades are acid based

I wrote brining 101 and in my opinion, brining a bird that already has some % of injection won't have much effect (I have a long post I think I'll put out there).

When in doubt, do a test run if you want and on a new recipe don't wait for Turkey day to experiment
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Old 11-03-2009, 02:13 PM   #6
Sooner21
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Soak the turkey in just plain water overnight first. That will draw some of the 8% salt solution out of the turkey and make an equilibrium in the water and the turkey so that when you brine it it draws in more flavors.
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