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View Full Version : Does anyone have a good simple turkey brine and what is the process


TuscaloosaQ
11-17-2013, 06:50 AM
Would someone share their turkey brine and the process, how long to brine ect.

rolfejr
11-17-2013, 07:33 AM
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.

dwfisk
11-17-2013, 07:43 AM
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.

LMAJ
11-17-2013, 07:48 AM
I have used Patio Daddio's Ultimate turkey brine with good success.
http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html

Big George's BBQ
11-17-2013, 08:21 AM
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

TuscaloosaQ
11-17-2013, 09:56 AM
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???

IamMadMan
11-17-2013, 09:58 AM
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 (http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html)

Patio Daddio's to-brine-or-not-to-brine discussion (http://www.patiodaddiobbq.com/2010/11/to-brine-or-not-to-brine.html)

57borntorun
11-17-2013, 10:11 AM
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.

Big George's BBQ
11-17-2013, 10:13 AM
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

Dirtbuddy
11-17-2013, 10:15 AM
Another Patio Daddio brine user for turkey's.

TuscaloosaQ
11-17-2013, 10:56 AM
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???

Dirtbuddy
11-17-2013, 11:00 AM
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.

daninnewjersey
11-17-2013, 11:00 AM
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....

Beerwolf
11-17-2013, 11:21 AM
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

Bludawg
11-17-2013, 11:23 AM
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

Fwismoker
11-17-2013, 11:28 AM
1 gallon water
1 gallon vegetable stock
1 cup kosher salt
1 TB pepper corns
1/2 cup brown sugar

rauljustice
11-17-2013, 12:34 PM
Call me a hippie, but I've read that simply liberally salting a bird(dry brine), covering it, and putting it in the fridge is just as good (if not better) than wet brining. Its a lot easier to manage than a couple gallons of brine!

Brining helps flavor the bird and protect it from drying out. If you can manage to get the thigh meat to 165 without getting the breast above 150, brining isn't needed, or so they say..

Source (lenghty read): http://seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html (http://mobile.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html)


Easy. Use kosher salt. Salt your meat liberally (it should look like a light snowfall on the bird). Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt (I skip this step because I like salty skin). Pat dry. Roast as desired. For even better results, carefully separate the skin from the breast and thighs and rub the salt directly on the meat, under the skin.

cowgirl
11-17-2013, 01:30 PM
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.



This is pretty much the brine I like... nice and simple.
I do place butter under the bird's skin before smoking and usually slather the bird in butter and sprinkle with cracked black pepper. (no salt).

Sometimes I skip the butter and put slices of smoked sausage under the skin for added juice and flavor.

Good luck with what ever you do Paul!

TuscaloosaQ
11-17-2013, 03:04 PM
Thank each and everyone for the response!!!! Man they all look great!!!! Guess I need to buy some more turkeys!!!!! And yes I am saving this to my favorites!!!!I will post the cook. One more question How long will it take to smoke a 18# bird@ 250/275 degrees. Approx time. Just to give me an idea and to what internal temp, I am only an IT guy on birds!!!!!!

Bludawg
11-17-2013, 04:55 PM
I do my birds at 325+ I don't like rubber skin

rolfejr
11-18-2013, 07:01 AM
Thank each and everyone for the response!!!! Man they all look great!!!! Guess I need to buy some more turkeys!!!!! And yes I am saving this to my favorites!!!!I will post the cook. One more question How long will it take to smoke a 18# bird@ 250/275 degrees. Approx time. Just to give me an idea and to what internal temp, I am only an IT guy on birds!!!!!!

No go on the 250/275, you need to cook at 325/350 to get a nice crispy skin
Internal to 165 in the thickest part of the thigh and let is rest tented with foil. The internal should come up to 170ish with carryover heat.
Generally 2.5 - 3.5 hours

QDoc
11-18-2013, 09:55 AM
I'm lazy. This is what I have done since this came out and I won't go back to a five gallon bucket and ice. Remember 1 TBS of kosher salt per 5 lbs. Your choice of herbs.

http://www.oregonlive.com/foodday/index.ssf/2010/11/a_tale_of_two_turkeys.html