Turkeys...To Brine Or Not To Brine

If I brine slow - 5% salt W/V.  Quick brine 10%.  Plus any spices and sugar.  

the pot lickers I been feeding would not know what brine is....oh ain't that what they put on the highways in the south right before snow??

I'm a convert to brining. I won't go back. Never did it before because I felt it was a pita. The Briner has changed that for me. I also use their premixed brine packets for all my poultry and pork. I find it to be excellent. Good luck. 

I'm a briner. I have a turkey breast soaking right now. Salt, brown sugar, pepper corns, onion, thyme, fresh sage and parsley and a lemon. 

I'm with @Chubbs: No Brine. This is how I go. 
Spatchcocked Turkey and Chicken on the Big Green Egg(you cut out the backbone and cook opened)I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.I will use a coffee rub. Use what you like.NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 165 and thigh @ 175
 Coffee Rub (turkey, chicken, beef & pork)Equal part: Instant Expresso Ground coffee..Equal part: Brown Sugar..½ part: Black Pepper..½ part: Kosher Salt..½ part: Garlic Powder..¾ part: Ancho Chili Powder..  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

I used Alton Brown's turkey brine recipe and cooked on the egg several years ago. It was the best turkey I have ever cooked. I think the secret to having crispy skin is allowing the turkey to air dry in the refrigerator 24 Hrs before cooking.

bill37 said:

I brine with Turkey Perfect and it is perfect every time.

Just picked up two. Gonna do a turkey tomorrow for a dry run before Thanksgiving.

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nolan8v said:

What is the longest time anyone has brined a turkey?

I have brined turkeys over 25 pounds for   56 hours before. Didn't really see any advantage so I went back to 48 hours on the 25+ pounders. I know a few Thunder Gods who brine the extremely large birds for 72 hours. I haven't done this myself, but they seem to like it. 56 hours has been my max. 

I could never find a turkey that isnt already ~8% solution and I felt like it wasnt going to take any more sodium from the brine.  One thanksgiving I brined one anyway and did one just seasoned on my side smoker side by side and you couldnt tell the difference.

This year will be my first run on the egg, still trying to decide the method.

I used a wet brine I picked up from World Market last year.  Turkey was a hit, super juicy and had great flavor.  True key to a good turkey is a thermometer so you don't overcook it. it

Got a hankering to try Franklin's (sort of) method on some turkey tonight, figured I'd share my results.
I used fresh on the bone turkey breasts tonight, just grabbed whatever my grocery had in the case. I didn't have time for a brine, but it was one of those "enriched" birds.
Removed the skin, used (more or less) Franklin's rub recipie from the book, 2 parts pepper, one part kosher salt, and I threw in some powdered onion and garlic for fun. 
2 1/2 hours on apple smoke at 275-ish breasts up over a foil pan on the plate setter utilizing a foil ball air gap, then 1 hour in double wrapped foil with a bunch of regular butter, breasts down. 
Sliced it up, and poured the butter/juice mix from the foil over the sliced turkey. 
Turned out all right, uber juicy, pepper gave it a slight bite, mixed with the smoke, tasted pretty good over all. 

I'm fully in the dry brining camp. It flavors the meat to the bone. I use 1 T kosher salt per 5 pounds and let sit in the fridge 48 hours. I let breasts brine for 24 hours.