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to brine or not to brine a turkey
bobbiebaker1
Posts: 1
We're doing our Thanksgiving turkey on the Big Green Egg, Haven't done this before. There are so many differing opinions on the brining process we don't know which is the most recommended. Have brined a turkey before.
Comments
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I did a dry brine last year and let it air dry in the fridge 2 days. If you have the space in your fridge I highly recommend. Was fantastic...Thank you,DarianGalveston Texas
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I spatchcock and brine, try to avoid a injected bird if you brine.Charlotte, Michigan XL BGE
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I've never brined a turkey. I've had turkey from friends who have brined and I haven't noticed that they're any more moist (but perhaps they overcooked them). And chicken comes off the BGE so moist, I'm hoping I won't need to brine it.
I always do the family turkey for Christmas then drive it round to the in-laws, while it rests in the back of the car! This year I'm doing it on the BGE and I was holding out for all the Thanksgiving threads for advice. Anyone have a favourite cooking method?
I normally stuff flavoured butter under the skin and cover the crown with bacon to keep more moisture in.
Here's last year's turkey (done in an oven though)
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I'm also in the brine camp~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Don't brine, sous vide!"I've made a note never to piss you two off." - Stike
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I just watched this, its on my list to try for next turkey. Good channel overall.
https://m.youtube.com/watch?v=OZOBEHWFPiY
Phoenix -
My favorite is a John Ash brine recipe that I let soak 3 to 5 days. It instills subtle flavors. Contrary to others here I have also brined injected birds with satisfactory results.Re-gasketing America one yard at a time.
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If it's a butterball or previously injected bird don't brine. If it's a natural - brine season smoke..do some $h1t to make the skin bite through
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
RRP said:My favorite is a John Ash brine recipe that I let soak 3 to 5 days. It instills subtle flavors. Contrary to others here I have also brined injected birds with satisfactory results.
3 whole heads garlic, cloves separated and bruised
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Livermore, California -
BrineRichmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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TheToast said:I've never brined a turkey. I've had turkey from friends who have brined and I haven't noticed that they're any more moist (but perhaps they overcooked them). And chicken comes off the BGE so moist, I'm hoping I won't need to brine it.
I always do the family turkey for Christmas then drive it round to the in-laws, while it rests in the back of the car! This year I'm doing it on the BGE and I was holding out for all the Thanksgiving threads for advice. Anyone have a favourite cooking method?
I normally stuff flavoured butter under the skin and cover the crown with bacon to keep more moisture in.
Here's last year's turkey (done in an oven though)
fukahwee maineyou can lead a fish to water but you can not make him drink it -
i dont brine, never really seen much difference. i do cook kosher birds when i find them that were dry rubbed with salt after slaughter, that does seem to make a difference
fukahwee maineyou can lead a fish to water but you can not make him drink it -
tikigriller said:RRP said:My favorite is a John Ash brine recipe that I let soak 3 to 5 days. It instills subtle flavors. Contrary to others here I have also brined injected birds with satisfactory results.
3 whole heads garlic, cloves separated and bruisedRe-gasketing America one yard at a time. -
Highly recommend brining although I've only cooked brined birds in an oven. Each time people declare it the best bird they've ever eaten.Firing up the BGE in Covington, GA
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Link to my Stumps "How to cook a turkey"
I used to sell these when my business was open..I still have requests several years later..
It takes time, but the results are great...
http://www.stumpssmokersforum.com/viewtopic.php?f=34&t=1645
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
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This will be my first year for turkey on the BGE. That said, I've done them on my Weber the last 30 years and usually brine them. I use a simple brine with 50/50 Kosher Salt and Brown Sugar for several hours. When I pull it out I don't rinse, but rather let it dry and get sticky. I apply Penzeys Northwoods Seasoning as a rub to the exterior and stuff with a mixture of wild rice, morel mushroom, onions, celery, and pecan pieces. I slow roast it until the temps are right, basting it occasionally with the juices that are produced. Since I use a pan I have juice to make gravy too. Never not yummy.Michiana, South of the border.
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fishlessman said:i dont brine, never really seen much difference. i do cook kosher birds when i find them that were dry rubbed with salt after slaughter, that does seem to make a differenceMichiana, South of the border.
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