I like my butt rubbed and my pork pulled.
Member since 2009
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Brine Question
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loveTheEgg
Posts: 573
Hello to all! I know this is a stupid question so here goes....when brining a turkey or anything for that matter do you put the container in the frig to keep it cool?
Brandon, MS
Comments
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Yes, you need to keep it cool. Either in the fridge or a cooler with ice.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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I have an igloo cooler dedicated to brining. It's the taller type. Works wellExtra Large, Large, and Mini. Tucker, GA
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+1 what Rleeper said with these further tweaks. I have a favorite brine that works best when the brine goes at least 3 days, but 4 days is even better. Starting with an extra large food safe plastic bag I put my bird in it and then pour in the cold brine. Seal that bag tightly and then place it in my tall red Rubber Maid (Igoo like water cooler) and then fill cooler with cold water and ice. That way the bird is immersed in the brine and then suspended in water within a cold environment. To keep track of what temperature is doing inside the sealed cooler I tape the probe of a cable type thermometer to the inside water and place the brains outside. I also place all of this in my unheated garage for the 3 to 4 days. Been doing this with smashing success for years now!Re-gasketing America one yard at a time.
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@RRP care to share your brine recipe? Will be brining my first turkey this week.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I got a 5 gallon bucket that I use for brining. Fits in the fridge good and I got a top for it so everyone that opens the fridge doesn't see it. Pay attention to the times the brine you choose say to brine for as the salt level is what determines the time you brine for. Some bribes say no more than 24 hours. A good tip if you are using a brine you have to heat up only use half the water it calls for and then throw ice in afterwards to cover the rest of the water. That way you aren't waiting hours to put your food in. Search the forum for turkey brines I have seen ruhlmans charcuterie turkey brine recipe posted here many times. Think I have even posted it before. Its really good.
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@DMW; I've had good luck with the Good Eats brine; http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
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DMW said:@RRP care to share your brine recipe? Will be brining my first turkey this week.
As I said this is a favorite - it is a brine recipe from the renowed John Ash and was first shared on the original BGE forum back in 2000 by Cat. Here is the link. BTW if you are new to brining you might want to try something more simple to see if you even like brined turkey - but to me I even brine the occasional bird or breast even when they have that horrible injected crap as I feel the home made brine compensates for the industrial crap! Do I have an opinion? LOL - sure do!http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=18831
Re-gasketing America one yard at a time. -
@DMW It seems like I'm always following in your footsteps. Starting my first turkey tomorrow. Looking forward to trying that brine Ron. Thanks bud!
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RRP said:+1 what Rleeper said with these further tweaks. I have a favorite brine that works best when the brine goes at least 3 days, but 4 days is even better. Starting with an extra large food safe plastic bag I put my bird in it and then pour in the cold brine. Seal that bag tightly and then place it in my tall red Rubber Maid (Igoo like water cooler) and then fill cooler with cold water and ice. That way the bird is immersed in the brine and then suspended in water within a cold environment. To keep track of what temperature is doing inside the sealed cooler I tape the probe of a cable type thermometer to the inside water and place the brains outside. I also place all of this in my unheated garage for the 3 to 4 days. Been doing this with smashing success for years now!Re-gasketing America one yard at a time.
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Brining can be as simple as a cup of Kosher salt dissolved in a gallon of water. Submerge the turkey and refrigerate for 12 hours. A couple big zip lock bags will work. Rinse the turkey good before you cook it.Dave - Austin, TX
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