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chuie Newbie
Joined: 28 Nov 2009 Posts: 38
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Posted: Nov 18 2017 Post subject: turke brine |
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whats the best turkey brine |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 19 2017 Post subject: |
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"Best" is subjective at...well...best.
A "basic" brine base is:
1 gallon water
1c. salt
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I like to use salt & sugar:
1 gallon water
1c. salt
1/2-1c. sugar
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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. _________________ Somewhere in Kenya...a village is missing their idiot. |
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Nov 22 2017 Post subject: |
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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. |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13550 Location: Mississauga ON Canada
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Posted: Nov 23 2017 Post subject: |
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jeepdad wrote: | 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. |
This is one great brine mix. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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MountainMan Newbie
Joined: 27 Dec 2007 Posts: 75 Location: Mountains of Colorado
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Posted: Nov 23 2017 Post subject: |
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Then there are the organic birds that are so good that they do not need bringing.
Proof in the cooking, so to speak!! |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 25 2017 Post subject: |
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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 _________________ Somewhere in Kenya...a village is missing their idiot.
Last edited by Pit Boss on Nov 25 2017; edited 1 time in total |
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MountainMan Newbie
Joined: 27 Dec 2007 Posts: 75 Location: Mountains of Colorado
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Posted: Nov 25 2017 Post subject: |
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Dry brines.. "pre-salting" has become popular as well. |
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Beertooth BBQ All Star

Joined: 03 Nov 2007 Posts: 5815 Location: Central Washington
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Posted: Nov 25 2017 Post subject: |
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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.
 _________________ Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 25 2017 Post subject: |
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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. _________________ Somewhere in Kenya...a village is missing their idiot. |
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MountainMan Newbie
Joined: 27 Dec 2007 Posts: 75 Location: Mountains of Colorado
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Posted: Nov 26 2017 Post subject: |
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Yup....... |
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JohnZ
Joined: 01 Aug 2015 Posts: 22
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Posted: Nov 28 2017 Post subject: |
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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. |
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brutus1964 BBQ Pro
Joined: 01 Apr 2014 Posts: 531 Location: Pinson, Tn.
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Posted: Nov 28 2017 Post subject: |
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jeepdad wrote: | 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. |
I brined a turkey in this over the weekend and let it brine for about 40 hours and it turned out to be the best turkey I have ever cooked and eaten.
Thanks for the recipe Dan. _________________ Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie
"If you always do what you have always done, you will always get what you have always got"- Henry Ford |
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5569 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Nov 30 2017 Post subject: |
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brutus1964 wrote: | jeepdad wrote: | 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. |
I brined a turkey in this over the weekend and let it brine for about 40 hours and it turned out to be the best turkey I have ever cooked and eaten.
Thanks for the recipe Dan. |
My pleasure. It is def a keeper! |
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