The Ultimate Thanksgiving Turkey Brine (pic) - Page 3

Cast Iron Chef · 12-27-2010, 12:34 PM

Hey PD tried your brine for Christmas. Came out very moist. I even liked the breast, I'm usually a dark meat kind of guy. Quick question on flavor. I did not taste any of the flavors from the brine. I followed your recipe except I forgot the Old Bay so I just added more five spice. This isn't a complaint because I'm a purist when I roast turkey and stuffing and have avoided a brine. Just curious if you usually have flavor added or just the added moistness. It was a Butterball so it was enhanced so I cut down the salt.

PatioDaddio · 12-27-2010, 01:02 PM

Yes, the brine certainly should have added a subtle flavor to the turkey.
The Old Bay is a key ingredient, so leaving that out would eliminate a lot.

Glad it worked well for you.

-John

42BBQ · 01-19-2011, 07:23 AM

BUMP!

Patio,

Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.

42BBQ · 01-19-2011, 07:27 AM

Also planning on seasoning under and on top of skin with Montreal Chicken seasoning and canola oil. Inside getting stuff with chopped taters, quartered onions, EVOO, and seasoning just for kicks. Will post pics.

PatioDaddio · 01-19-2011, 10:55 AM

Quote:

Originally Posted by 42BBQ

BUMP!

Patio,

Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.

First, I wouldn't recommend low-n-slow for big birds. You really need to get
the heat up to at least about 325* to avoid it hanging in the food safety
danger zone (40-140*) too long.

At 325*, it should take 6-7 hours, but your mileage may vary.

John

zwylde1 · 01-19-2011, 12:33 PM

I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this.

Question, breat up or down?

PatioDaddio · 01-19-2011, 12:34 PM

Quote:

Originally Posted by zwylde1

I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this.

Question, breat up or down?

I do mine breast-up.

John

zwylde1 · 01-19-2011, 12:42 PM

Could I do low and slow for the 12 pounder or should I do as you suggested above and do it at 325??

PatioDaddio · 01-19-2011, 12:45 PM

I always cook large birds at a minimum of 325*.

John

42BBQ · 01-19-2011, 02:20 PM

Thanks for the tip, first bird tonight

buzzed · 01-29-2011, 05:31 PM

How should I alter this recipe if I was just doing a trial run with one turkey breast?

Also, if you had a choice between Apple, Pear or Alder wood, which would you use here?

Thanks!

PatioDaddio · 01-29-2011, 05:35 PM

Cut it to 1/3 of the recipe, and use any of those woods,
although I would use apple.

John

buzzed · 01-29-2011, 06:28 PM

Thank you for the quick response! Brine is made, and my 6yr old daughter just confirmed that it smells "awesome"!
Hopefully she still likes it tomorrow after it's cooked. To her, any meat that is not fish is considered "chicken". Tonight at supper, she said "I don't like this chicken", pointing to the pieces of steak left on her plate.

Ron

PatioDaddio · 01-29-2011, 07:34 PM

Ha! Our youngest (she's eight) does the same thing. :-)

John

daninnewjersey · 11-15-2011, 06:44 AM

John, this brine is really good.....gives the bird a nice flavor, keeps it REALLY moist, and best of all it's simple to do (good for a lazy guy like myself). It even kept the bird moist when I accidentally let it the breast temp get to 180 degrees. I'd recommend it to anyone looking to make a great turkey.....

12-27-2010, 12:34 PM	#31
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	Hey PD tried your brine for Christmas. Came out very moist. I even liked the breast, I'm usually a dark meat kind of guy. Quick question on flavor. I did not taste any of the flavors from the brine. I followed your recipe except I forgot the Old Bay so I just added more five spice. This isn't a complaint because I'm a purist when I roast turkey and stuffing and have avoided a brine. Just curious if you usually have flavor added or just the added moistness. It was a Butterball so it was enhanced so I cut down the salt. __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

01-19-2011, 07:23 AM	#33
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	BUMP! Patio, Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-19-2011, 07:27 AM	#34
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Also planning on seasoning under and on top of skin with Montreal Chicken seasoning and canola oil. Inside getting stuff with chopped taters, quartered onions, EVOO, and seasoning just for kicks. Will post pics. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-19-2011, 02:20 PM	#40
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Thanks for the tip, first bird tonight __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-29-2011, 07:34 PM	#44
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Ha! Our youngest (she's eight) does the same thing. :-) John Last edited by PatioDaddio; 01-29-2011 at 11:22 PM..

12-27-2010, 01:02 PM	#32
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Yes, the brine certainly should have added a subtle flavor to the turkey. The Old Bay is a key ingredient, so leaving that out would eliminate a lot. Glad it worked well for you. -John

01-19-2011, 12:33 PM	#36
zwylde1 Full Fledged Farker Join Date: 12-17-10 Location: Cape Cod, MA Downloads: 0 Uploads: 0	I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this. Question, breat up or down?

01-19-2011, 12:42 PM	#38
zwylde1 Full Fledged Farker Join Date: 12-17-10 Location: Cape Cod, MA Downloads: 0 Uploads: 0	Could I do low and slow for the 12 pounder or should I do as you suggested above and do it at 325??

01-19-2011, 12:45 PM	#39
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	I always cook large birds at a minimum of 325*. John

01-29-2011, 05:31 PM	#41
buzzed Is lookin for wood to cook with. Join Date: 07-10-10 Location: Saint John NB Canada Downloads: 0 Uploads: 0	How should I alter this recipe if I was just doing a trial run with one turkey breast? Also, if you had a choice between Apple, Pear or Alder wood, which would you use here? Thanks!

01-29-2011, 05:35 PM	#42
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Cut it to 1/3 of the recipe, and use any of those woods, although I would use apple. John

01-29-2011, 06:28 PM	#43
buzzed Is lookin for wood to cook with. Join Date: 07-10-10 Location: Saint John NB Canada Downloads: 0 Uploads: 0	Thank you for the quick response! Brine is made, and my 6yr old daughter just confirmed that it smells "awesome"! Hopefully she still likes it tomorrow after it's cooked. To her, any meat that is not fish is considered "chicken". Tonight at supper, she said "I don't like this chicken", pointing to the pieces of steak left on her plate. Ron

11-15-2011, 06:44 AM	#45
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	Fantastic John, this brine is really good.....gives the bird a nice flavor, keeps it REALLY moist, and best of all it's simple to do (good for a lazy guy like myself). It even kept the bird moist when I accidentally let it the breast temp get to 180 degrees. I'd recommend it to anyone looking to make a great turkey..... __________________ Proud owner of 4 VERY ugly drum smokers....

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