ブタ
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 11-05-2010, 07:29 PM   #1
shdybrady
On the road to being a farker
 
Join Date: 06-18-10
Location: Cumming ga
Downloads: 0
Uploads: 0
Default Turkey Brine question

This really isnt for bbq but would brining (word?) be beneficial for deep fring a turkey?
shdybrady is offline   Reply With Quote


Unread 11-05-2010, 07:30 PM   #2
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

I would think so because we brine chicken and fry it.
jestridge is offline   Reply With Quote


Unread 11-05-2010, 07:33 PM   #3
shdybrady
On the road to being a farker
 
Join Date: 06-18-10
Location: Cumming ga
Downloads: 0
Uploads: 0
Default

Awesome, sounds good. I wasnt sure if brine works with a high heat cooking process. This is my first brine attempt
shdybrady is offline   Reply With Quote


Unread 11-05-2010, 08:39 PM   #4
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Yes, it would be good, but make sure that you get that sucker as dry as
possible before you commence fryage.

John
PatioDaddio is offline   Reply With Quote


Unread 11-05-2010, 08:41 PM   #5
shdybrady
On the road to being a farker
 
Join Date: 06-18-10
Location: Cumming ga
Downloads: 0
Uploads: 0
Default

will the water cause a flare up? I planned to dry it for a dry rub anyways but why do you say that?
shdybrady is offline   Reply With Quote


Unread 11-05-2010, 10:08 PM   #6
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by shdybrady View Post
will the water cause a flare up? I planned to dry it for a dry rub anyways but why do you say that?
Uh, hot oil and water are, shall we say, a volatile combination.
You know, that saying about oil and water not mixing?

You don't need to be worried about it if you drain the bird well and
get it as dry as you can. Turkeys are wet out of the wrapping.

John
PatioDaddio is offline   Reply With Quote


Unread 11-05-2010, 10:13 PM   #7
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

http://thebbqgrail.com/2009/rosemary...poultry-brine/

I use this brine for my fried turkeys.

And if I may I'd like to stress John's advice to make sure the turkey is dry everywhere before dropping into the hot oil.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 11-06-2010, 07:08 AM   #8
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

I think brining is ALWAYS a good idea.

When I smoke turks, I always try and allow a couple/few hours of time for the bird to sit in the fridge AFTER I take it out of the brine, so that the skin will firm up and rid itself of some of the water (for crispiness). I doubt that you'll have trouble getting the skin crispy in frying oil, so this may not be an issue?

Still....as has been said......make SURE you at least pat it as dry as you can before dunking it, or ERUPTION!!! (ouch!)
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 11-06-2010, 07:14 AM   #9
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

When you brine anything you should give it some equalization time after the brine anyway. This allows the brine time to get deeper into the meat. It also allows the meat time to dry. This should be done in the refrigerator, of course.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 11-06-2010, 01:55 PM   #10
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

All the turkeys and chickens that I've seen deep fried had been injected with some kind of marinade..... so I'm wondering if a combination brine and inject-able brine might be something to think about? (shooting it, but still putting it in a brine) It would sure cut down the brine time.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Turkey Brine/Thaw Question BroBBQButcher Q-talk 8 11-16-2011 03:08 PM
Turkey Brine rowdycowboy Q-talk 3 11-20-2010 09:56 AM
Turkey Brine lazyjacres Q-talk 5 06-30-2010 11:10 AM
turkey brine BBQchef33 Q-talk 1 11-21-2007 12:06 PM
Turkey Brine Puppyboy Q-talk 15 11-20-2007 04:32 PM

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 03:40 PM.


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