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The Herbed Poultry Brine from: Charcuterie, The craft of Salting Smoking and Curing

Credit for this recipe goes to Michael Ruhlman and and Brian Polcyn and their book listed above. Great resource, you should all buy it :)

Herb Brined Turkey or Chicken:

1 Gallon (4 liters) Water
1 Cup (225 Grams)  Kosher Salt
1/2 Cup (125 grams) Sugar
(this is all you need but I add the following on their advice in the book):

1 bunch of fresh Tarragon
1 bunch of Fresh Parsley
2 bay leaves
1 head of Garlic- Halved Horizontally
1 Onion- sliced
3tbsp/30 grams black pepper- lightly crushed
2 lemons- Halved (give a good squeeze as you toss then in)

Should be noted that any aromatic can be thrown in - Celery, Carrot, garlic, any herbs (stems are fine) are all good and the more the merrier.

combine all brine ingredients into a pot and bring to a boil. Stir to dissolve all salts and sugars. Remove from heat and allow to cool to room temp. then put in fridge until chilled.

Add bird to the brine and weight it down with a plate or something that will keep the whole thing completely submerged for the appropriate brine time (see below).

Remove from brine, pat dry and let rest uncovered in the fridge for 2-24 hours. This is important as it forms the "pellicle" (tacky surface) that binds to the smoke flavor)

Brine Times:

Boneless Chicken Breast (8oz/225 grams): 2 hrs
2lb chicken (1 Kilo) 4-6 hours
3-4lb chicken (1.5-2 kilos) 8-12 hours
Boneless Turkey Breast (4 inches/10cm thick) 12-18 hours
10-15lb Turkey (4-7 Kilo) 24 hours
Turkey over 15lb/7 kilos: 24-36 hours

Everyone enjoy and buy the book- it's worth every penny and will make you a better cook (inside and out). Promise






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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,446
    edited November 2012
    A wonderful recipe indeed.

    I am doing a plain old turkey right now, and it will not be as good as it would have been with the extra effort to to a Rulhman.

    The pics are a turkey done to this recipe.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • brycosbrycos Posts: 137
    can't wait!
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  • nolaeggheadnolaegghead Posts: 14,871
    That's the exact recipe I used (I got the book too) on my Turkey last week.  Man, it was good!  I didn't follow the spice recipe exactly, but went with what's left in the garden and fridge.   A satsuma and insane amount of crushed garlic, for example, plus fresh basil and some texas tarragon.  The brine infuses the meat with the spices and makes it very special.


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • A wonderful recipe indeed.

    I am doing a plain old turkey right now, and it will not be as good as it would have been with the extra effort to to a Rulhman.

    The pics are a turkey done to this recipe.
    Great pics Doc. thanks for that. Didn't want to dig mine up but yours are better anyway (mine was just a breast and didn't have the beautiful colors like your whole bird). 



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  • Thank you sir. I guess I need to go ahead and buy that book.
    Be careful, man! I've got a beverage here.
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  • billyraybillyray Posts: 1,122
    I have the book and have done the herb mix. It's very good. Recently I bought the brine mix from Oakridge. NEW** Oakridge BBQ Game Changer® All Purpose Brine. I like this because it disolves in water and no need to boil. You just mix with water, add your herbs and whatever. Chill it until it is 40 degrees or less and add your protein. Their rubs are also very good. http://www.oakridgebbq.com/p/products.html
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • billyray said:
    I have the book and have done the herb mix. It's very good. Recently I bought the brine mix from Oakridge. NEW** Oakridge BBQ Game Changer® All Purpose Brine. I like this because it disolves in water and no need to boil. You just mix with water, add your herbs and whatever. Chill it until it is 40 degrees or less and add your protein. Their rubs are also very good. http://www.oakridgebbq.com/p/products.html
    nice time saver there. cooling it off takes forever. If you live in a cold climate, could put outside to cool down. 75 here today so no joy...............no complaints though :)



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  • nolaeggheadnolaegghead Posts: 14,871
    billyray said:
    I have the book and have done the herb mix. It's very good. Recently I bought the brine mix from Oakridge. NEW** Oakridge BBQ Game Changer® All Purpose Brine. I like this because it disolves in water and no need to boil. You just mix with water, add your herbs and whatever. Chill it until it is 40 degrees or less and add your protein. Their rubs are also very good. http://www.oakridgebbq.com/p/products.html
    nice time saver there. cooling it off takes forever. If you live in a cold climate, could put outside to cool down. 75 here today so no joy...............no complaints though :)


    I cut the water in half, dissolve the salt and sugar, then add the second half gallon in ice water.  It's cool enough to throw in the poultry.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • billyray said:
    I have the book and have done the herb mix. It's very good. Recently I bought the brine mix from Oakridge. NEW** Oakridge BBQ Game Changer® All Purpose Brine. I like this because it disolves in water and no need to boil. You just mix with water, add your herbs and whatever. Chill it until it is 40 degrees or less and add your protein. Their rubs are also very good. http://www.oakridgebbq.com/p/products.html
    nice time saver there. cooling it off takes forever. If you live in a cold climate, could put outside to cool down. 75 here today so no joy...............no complaints though :)


    I cut the water in half, dissolve the salt and sugar, then add the second half gallon in ice water.  It's cool enough to throw in the poultry.
    there you go. Nice pointer. i think the boil also opens up the aromatics but adding ice water to finish should work perfectly

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  • nolaeggheadnolaegghead Posts: 14,871
    Yeah, I simmer lightly with all the aromatics - enough to dissolve what needs to be dissolved, but not enough to loose the volatiles.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Still waiting on the duck CT

    Steve 

    Caledon, ON

     

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  • billyraybillyray Posts: 1,122
    Good points guys. End result is brining is great for leaner meats.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • Still waiting on the duck CT
    same. I posted a whole thread on the duck earlier today with pics. Used the same brine

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  • I saw it but you were gonna make some canapes or some other fancypants stuff with it. You said pics later

    Steve 

    Caledon, ON

     

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  • I saw it but you were gonna make some canapes or some other fancypants stuff with it. You said pics later

    got it. dinner is in 2 hrs. haven't made it yet.

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  • Accursed Central Time zone eh?

    Steve 

    Caledon, ON

     

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  • Accursed Central Time zone eh?
    correct. East for you?



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  • Yes. Been black as pitch for an hour and a half already

    Steve 

    Caledon, ON

     

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  • Yes. Been black as pitch for an hour and a half already
    oh god. I just came in from cleaning the pool. 70 and not a cloud in the sky



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  • tulocaytulocay Posts: 1,737
    I just got the book yesterday. Can't wait to impress the in-laws on turkey day.
    LBGE, Marietta, GA
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  • Yes. Been black as pitch for an hour and a half already
    oh god. I just came in from cleaning the pool. 70 and not a cloud in the sky


    It was 35 when I got home around 4:30. Gotta be in the twenties now. This is the worst time of the year here. Another month and we will be acclimatised.

    Steve 

    Caledon, ON

     

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  • Wed
    Clear and cold night ahead
    Hi 65°|Lo 36°
    Thu
    Partly sunny
    Hi 68°|Lo 40°
    Fri
    Chilly early, then nice
    Hi 69°|Lo 43°
    Sat
    Chilly early, then nice
    Hi 70°|Lo 42°
    Sun
    An isolated shower possible
    Hi 72°|Lo 45°
    10%
    Mon
    Slight chance of a shower
    Hi 73°|Lo 46°
    20%
    Tue
    Scattered showers
    Hi 74°|Lo 55°

    Sorry bro



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  • Your lows are my highs.
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  • nolaeggheadnolaegghead Posts: 14,871
    That thar is Calyfornia weather (sans precipitation).  Enjoy it while you can.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Your lows are my highs.
    This is by far the best time of year. It was like this all winter last year. Had the doors open all december and january. 

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  • Yeah, from now until march is the only time I'll go back there to see my wife's family. I can't really complain though, we have some pretty nice weather here if you can handle cold nights.
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  • hapster said:
    I am planning on doing 3 8# bone in breasts... should I treat them separately (going to use bags) or as a 24# bird for brine times?
    treat them separately unless you are stitching them all together :)



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  • How do I hate thee. Let me count the ways.

    Central Texas will be the new Florida after the flooding starts

    Steve 

    Caledon, ON

     

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  • Thanks, bookmarked
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • hapster said:




    hapster said:

    I am planning on doing 3 8# bone in breasts... should I treat them separately (going to use bags) or as a 24# bird for brine times?

    treat them separately unless you are stitching them all together :)



    After my chicken try last week... I think I'll leave the sewing to others ;) So, three different bags. Based on that, where do they fall in the list provided for time? By my figuring, they would be in the brine for about 16 hours before the drying period before cooking? Is this even close?


    Looks right to me. Just a long overnighted then dry for several hours to overnight

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