turke brine

chuie · Newbie Joined: 28 Nov 2009 Posts: 38

whats the best turkey brine

Pit Boss · Posted: Sun Nov 19 17 8:45 am Post subject:

"Best" is subjective at...well...best.

A "basic" brine base is:

1 gallon water
1c. salt

.

I like to use salt & sugar:

1 gallon water
1c. salt
1/2-1c. sugar

.

I heat about a quart of water in a pot and add in any ingredients that I would like to steep for flavor extraction (dry herbs is one thing I like to steep). Once I let them sit for a few minutes I will add in the sugar & salt. Stir to dissolve, and let sit to cool. Pour that into 1 gallon of cold water.

I typically don't add extra ingredients...the sugar & salt season the meat enough for me. If roasting, I season the outside of the bird as usual (usually under the skin, not on top). I don't add extra salt. If smoking, I have been known to smoke the bird straight out of the brine with no extra seasonings.
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jeepdad · Posted: Wed Nov 22 17 8:57 pm Post subject:

Hands down the "best" holiday turkey brine I've ever used is an Old Ringer, Smokin' Okie's Holiday Brine, The aroma alone makes you want to drink it! I've used it for years and my turkey is brining in it as we speak. Enjoy!

--Dan

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice

Bring all to a boil. As soon as it boils cut off and let cool completely. Once cooled add turkey and let sit in fridge 24 hours at least.

Canadian Bacon · Posted: Thu Nov 23 17 7:57 am Post subject:

MountainMan · Posted: Thu Nov 23 17 9:31 am Post subject:

Then there are the organic birds that are so good that they do not need bringing.

Proof in the cooking, so to speak!!

Mr Tony's BBQ · Posted: Fri Nov 24 17 11:23 am Post subject:

Butterballs [ and similar ] are already brind for juiciness and bird flavor....If you want 'exotic' flavor, inject it.....Billion dollar companies have already done both the science and work for you! Dry rub and smoke IMHO
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Pit Boss · Posted: Sat Nov 25 17 5:19 am Post subject:

I wouldn't brine a Butterball. Non-enhanced birds I go about 50/50, brine or no-brine.

A neighbor/friend/customer of mine actually owns Butterball. LoL
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MountainMan · Posted: Sat Nov 25 17 10:54 am Post subject:

Dry brines.. "pre-salting" has become popular as well.

Beertooth · Posted: Sat Nov 25 17 12:14 pm Post subject:

Smokin’ Okie’s Holiday Turkey Brine is IT!

My wife loves it. I brined a bone in breast for 36 hours, then into the WSM.

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Pit Boss · Posted: Sat Nov 25 17 8:41 pm Post subject:

Dry brining and pre-salting are one in the same. They don't bring extra moisture to the game, but they do allow you to carry some flavor into the meat.

Funny how a marketing term (dry brine) has made a fairly common practice into the newest, latest & greatest idea du-jour.
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MountainMan · Posted: Sun Nov 26 17 9:07 am Post subject:

Yup.......

JohnZ · Joined: 01 Aug 2015 Posts: 17

I use 3/4 C. Kosher salt and 1-1/2 C brown sugar . Very basic Sometimes I might add some pepper corns or Bay leaf. Try to keep it simple.
Last time I let a full bone in turkey breast brine for 48 hours. It came out very nice after smoking in my Brinkman electric smoker.
That brine recipe looks intriguing though.

brutus1964 · Posted: Tue Nov 28 17 10:57 am Post subject:

jeepdad · Posted: Thu Nov 30 17 12:55 am Post subject: