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Old 11-23-2009, 12:29 PM   #1
soup
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Default To Brine or Not To Brine?

I read the opinions on low and slow. So my question is to brine or not, and if so, I need some brine recipes. I'm cooking a 14lb turkey thur. morning.
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Old 11-23-2009, 12:51 PM   #2
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Quote:
Originally Posted by soup View Post
I read the opinions on low and slow. So my question is to brine or not, and if so, I need some brine recipes. I'm cooking a 14lb turkey thur. morning.

Funny, I had the same questions. The last turkey I smoked turned out without brining...Put seasoning between skin and meat and let marinate for 8 hrs, but no brine. It turned out good, either beginners luck or a good process??
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Old 11-23-2009, 01:28 PM   #3
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I did four last week at work with a honey brine they came out well but i couldn't taste the 24$$ worth of honey i used for the brine. wont do that again.
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Old 11-23-2009, 02:06 PM   #4
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I have brined two this year and the turned out more tender than any turkeys that I have ever made. I brined one and then used the Mad Max method after the brining and it turned out great after smoking with apple chips. I know, it did not happen, but if it did, I would have used this recipe to brine it. http://bbq.about.com/od/brinerecipes/r/bl71122a.htm
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Old 11-23-2009, 02:19 PM   #5
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My first turkey on the WSM last week I brined with 1/2 cup salt & 1/2 cup brown sugar then used Rudy's Rub. Turkey was moist & tender I will do the same next time also.
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Old 11-23-2009, 02:33 PM   #6
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I brine my turkey, here's what I use:

2 quarts of apple juice
3 quarts of water
1 lb brown sugar
1 cup Kosher Salt
3 oranges quartered
4 oz of thinly sliced fresh ginger
15 whole cloves
6 Bay leaves
6 garlic cloves, crushed

or

1.5 gallons of wter
1/2 cup of salt
1/2 cup brown sugar
2 tsp garlicpowder
2 tsp cajun spice
2 tsp celery seed
2 tsp onion powder

I have used both and brine 24 hours or over night depending on if it's turkey of chicken.
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Old 11-23-2009, 02:39 PM   #7
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jeez, so all i can find is a a bird that's enhanced, and i just can reason with paying 4 dollars plus a lb for a "fresh kill" bird.
So what do you guys think, brine it anyways and just lay off the salt a lil?
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Old 11-23-2009, 02:42 PM   #8
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Pre-salting is better than brine.
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Old 11-23-2009, 03:45 PM   #9
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Does a brined bird take longer to smoke than an unbrined bird? Looking at doing a 12 lber on my WSM but looking at lunch at around 1300. (Yeah, i know "it's done when it's done" but was wondering if i should start the night before or early AM.)
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Old 11-23-2009, 03:57 PM   #10
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Quote:
Originally Posted by Rylos1 View Post
I have brined two this year and the turned out more tender than any turkeys that I have ever made. I brined one and then used the Mad Max method after the brining and it turned out great after smoking with apple chips. I know, it did not happen, but if it did, I would have used this recipe to brine it. http://bbq.about.com/od/brinerecipes/r/bl71122a.htm
+1 on Mad Max method with a good brine. Absolutely Wonderful! Use it every year with great results.
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Old 11-23-2009, 04:53 PM   #11
Stan41
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Brine the bird! In my experience a brined bird cooks in much less time than one that is not.
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Old 11-23-2009, 05:35 PM   #12
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Quote:
Originally Posted by early mornin' smokin' View Post
jeez, so all i can find is a a bird that's enhanced, and i just can reason with paying 4 dollars plus a lb for a "fresh kill" bird.
So what do you guys think, brine it anyways and just lay off the salt a lil?
Same here, the choices I had were 3%, 6%, and 8% enhanced so I went with a 3% bird..

I was just going to cut the brine time from 12 hours to 8 hours..

Does this sound ok, or does anybody have any better suggestions?
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Old 11-23-2009, 06:52 PM   #13
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Brine! Brine! Brine! I have yet to have bad results from brining......Inject while you're at it too!
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Old 11-23-2009, 07:03 PM   #14
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Both ABC GMA and CBS have turkey brine featured.

ABC - Sarah Moulton http://abcnews.go.com/GMA/recipe?id=9135596
CBS - Bobby Flay - Breast only http://www.cbsnews.com/stories/2005/...in;contentBody
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Old 11-23-2009, 08:01 PM   #15
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I brine a enhace turk last year prolly best turk I ever smoke.
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