Brining Turkey with Game Changer?

[Clay-b-que]

I am doing 2 turkeys for the big day. One will be my go to tried and true. The other one will be my expiremental bird - I am doing a Cajun injected and rubbed turkey for the first time. I recently got some game changer brine and was wondering what I might expect with it?

 

[IamMadMan]

I am doing 2 turkeys for the big day. One will be my go to tried and true. The other one will be my expiremental bird - I am doing a Cajun injected and rubbed turkey for the first time. I recently got some game changer brine and was wondering what I might expect with it?

I love Game Changer Brine on Pork and Chicken, but for some reason I have never used it on a Turkey. Let us know how it turns out.

 

[ShadowDriver]

Same here. If I wasn't such a fan of PatioDaddio's... I might try GameChanger on this week's bird.

Both of your birds sound like they'll be tasty.

 

[midwestmindz]

Last 2 years I've used Gamechanger with great success!

 

[Clay-b-que]

Last 2 years I've used Gamechanger with great success!

1/2 strength or full strength?

 

[robinfresno]

i've used it at full strength; oakridge recommends an hour per lb for turkey... they also don't advise using the brine at half strength with turkey

 

[BruceB]

Just dropped my 15lb'er in the Game Changer brine, full strength.

 

[Clay-b-que]

Just dropped my 15lb'er in the Game Changer brine, full strength.

Are you brining for a day and then letting it sit overnight before you cook it???

 

[mcyork28]

I am using Game Changer as well. I used it on Chicken for the first time a few weeks ago and loved it.

 

[midwestmindz]

1/2 strength or full strength?

Full strength

 

[airedale]

I brined a 12# bird overnight Sunday/Monday in a gallon of full strength, brushed olive oil and herbs du Provence on the skin and gave it 4.5 hours at 200deg in my Camp Chef DLX. Internal temps got to 165.

Good news is the bird was/is very moist. Juice running onto the cutting board as I separated the winds, legs, and breast section. In ziplocs in the fridge overnight all bags had huge drops of condensation yesterday.

But for all the spices and raving about the Game Changer, I really can't say that it was a good $9 investment. The herbs du Provence dominated the aroma and did add a little flavor to the meat. I can't pick our any flavor that I can give the Game Changer credit for.

This was an experiment for me, too. Next time I'll just mix up some water and kosher salt, maybe with a few spices, and save the $9. I don't think the result will be any different.

 

[kcmike]

I brined a 12# bird overnight Sunday/Monday in a gallon of full strength, brushed olive oil and herbs du Provence on the skin and gave it 4.5 hours at 200deg in my Camp Chef DLX. Internal temps got to 165.

Good news is the bird was/is very moist. Juice running onto the cutting board as I separated the winds, legs, and breast section. In ziplocs in the fridge overnight all bags had huge drops of condensation yesterday.

But for all the spices and raving about the Game Changer, I really can't say that it was a good $9 investment. The herbs du Provence dominated the aroma and did add a little flavor to the meat. I can't pick our any flavor that I can give the Game Changer credit for.

This was an experiment for me, too. Next time I'll just mix up some water and kosher salt, maybe with a few spices, and save the $9. I don't think the result will be any different.

Hi airedale,

I designed our brine to be fairly neutral in flavor so it could be tweaked any number of ways. It has a nice subtle flavor of its own that allows the natural flavor of the meat to shine through. That said, a lot depends on how you prepare the brine. It contains lots of spices high in volatile oils that take some time to fully infuse the solution with their essence. If you make the brine a day in advance, the flavor transmission is greatly enhanced. Likewise, if you follow the "Quick Chill" method on the back of the bag, the 140º steep greatly enhances the infusion very quickly. However, if you use cold water and start soaking right away, the flavor will be less pronounced.

That said, it is important to understand that an immersion brine isn't the best vehicle for heavy flavor transmission into the meat. It's primary purpose is extracellular moisture increases (juicy meat). The diffusion and osmosis processes taking place aren't very efficient for big flavor transmission. Direct injection is a much better technique for deep flavor penetration.

Hope this helps.

:thumb: :thumb:

 

[kcmike]

Are you brining for a day and then letting it sit overnight before you cook it???

This is my preferred method. Brine for 1 hour per pound, then drain and rinse the turkey, dry thoroughly with paper towels and then let the bird rest in the refer overnight to let the brine equalize throughout the bird.

 

[Clay-b-que]

Thanks for chiming in Mike and happy thanksgiving to you and your family!!!

 

[Mrs B]

Sounds awesome. Have room for 1 more??

 

[Clay-b-que]

Sounds awesome. Have room for 1 more??

Always!!! Happy thanksgiving :grin:

 

[airedale]

Instructions? Read the instructions ?!!?! :icon_shock1:

... However, if you use cold water and start soaking right away, the flavor will be less pronounced. ...

Yup, that's what I did alright.

Thanks for stopping by with the info.