To brine or not to brine the turkey

pwshine · November 2016

We have a 18-19 lb. bird that I'm planning to spatchcock, last Thanksgiving was our first time with the egg and it turned out great. Being new to it last year I did not brine, but used a butter, rosemary, etc. coating under the skin that we used on a couple chickens. Again, turned out great.

Ive contemplated brining and have the stuff to do so. After reading some posts on here I've noticed people saying that when spatchcocking it an unnecessary step.

Id love to get opinions, experiences from anyone that'll weigh in on the subject. Thanks

DieselkW · November 2016

I made turkeys and chickens for years without brining, once I did it, I will never eat another bird without soaking it first. It makes a difference.

Mickey · November 2016

I do not brine (very lazy cook). Brine if you like, can't hurt.

Skiddymarker · November 2016

Brine if the bird was fresh, not so much if it was frozen. I know it is chicken, but this from Cooks Illustrated convinced me.
https://www.cooksillustrated.com/how_tos/9716-when-to-treat-chicken-before-or-after-freezing

yellowdogbbq · November 2016

+1 @DieselkW brine

Sea2Ski · November 2016

I let it soak. Mine is going in the bath tonight, will dry it off well when I get home tomorrow, and it will sit uncovered in the fridge overnight till I put it in the egg.

TFols · November 2016

I'm trying the dry brine method this year for the first time. Just started the 30#er a couple of hours ago. I'm picking up a few bone in breasts tomorrow that I will dry brine as well.

Botch · November 2016

I've heard of a few (and eaten a smaller number) of dried-out birds over the years that weren't brined.
I've never eaten a dried out bird that was.
Since you liked your bird from last year, try it brined this year, and let us all know which you preferred; I'd be very interested in knowing!

I'm a big fan of splitting recipes (two small meat loaves, two chickens, two hot dogs) cooked side-by-side but with different rubs/brines/techniques/etc; so I can do a side-by-side comparison. Chopping an 18# turkey in half would lose too much juice, but give brining a try and let us know; thanks!

bgebrent · November 2016

Blake matters more...

keepervodeflame · November 2016

Before you decide to brine your turkey, check the label. Many large producer turkeys "Butterball" for example have been pre injected with a salt solution. The label will tell the tale. If you brine a pre injected bird you can make salt the main taste in your Thanksgiving turkey. If the bird is fresh there is less chance it will have been injected, the same goes for organic and free range birds.

I started using an Adam Perry Lang brine a couple of years ago an the family now demands it every year. Apple Cider to cover the bird, 3rd cup kosher salt, 1/2 cup honey with a 1/2 cup orange juice and a few orange slices. Produces a very nice tasting very moist bird. i let it brine over night on Wed. Take it out of the brine on Thursday morning wash it off and let it air dry in the fridge for at least 4 hours before cooking.

bgebrent · November 2016

Brine if it's a fresh unbrined bird. Makes a big difference.

Hans61 · November 2016

I've read don't brine if the bird is already injected like a butter ball.

also read an article recently on serious eats saying not to brine, it waters down the flavor like ice in soda.

i guess if if you want to put tap water into your meat go ahead....or you could just do a good job cooking it and let the natural flavors shine undiluted.

jabam · November 2016

I brined for the first time last year, was the best bird I've ever cooked. Just finished putting the bits in the bath for this year.

Hans61 · November 2016

https://www.google.com/amp/www.seriouseats.com/amp/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html?client=safari

Hans61 · November 2016

That's my source, but I've brined and been happy in the past

pwshine · November 2016

Let's say I brine, would you still coat with butter/rosemary/etc. mix before cooking?

Ladeback69 · November 2016

pwshine said:

Let's say I brine, would you still coat with butter/rosemary/etc. mix before cooking?

Wil the rosemary and ect be the same as what you put in your brine? If yes I would say it would be fine. I did a Butterball that was already brined last week with the same rub I put on the outside and under the skin for work and it came out great. Now I wouldn't brine it for more then 8 to 10 hours though. On a fresh bird I go 24 hours and let it sit uncovered for 24 hours in the fridge if I have the time. I would put it in now, pull in 8 hours and let sit uncovered in the fridge till you are ready to finish prep and cook. Good luck and Happy Thanksgiving,

RibsnWhiskey · November 2016

keepervodeflame said:

let it air dry in the fridge for at least 4 hours before cooking.

I know most people do this but I don't know why.

MaC122 · November 2016

I just brined my 20# thawed out butterball turkey for 12 hours even though it says its already brined. Butterball even has a web page suggesting how to brine their turkeys. So I got crazy and brined my turkey. 1 cup sugar and 1/2 cup salt in a gallon of water. http://www.butterball.com/how-tos/brine-a-turkey

Hans61 · November 2016

RibsnWhiskey said:

keepervodeflame said:

let it air dry in the fridge for at least 4 hours before cooking.

I know most people do this but I don't know why.

Skin

pwshine · November 2016

Had issues with the brine (disaster actually) but the bird turned out great without...time to dig in

Happy Thanksgiving!

Image: https://us.v-cdn.net/5017260/uploads/editor/q4/6bou5tqhxyye.jpg

Ladeback69 · November 2016

RibsnWhiskey said:

keepervodeflame said:

let it air dry in the fridge for at least 4 hours before cooking.

I know most people do this but I don't know why.

I like to go 24 hours in the fridge and helps make the skin crispy.

To brine or not to brine the turkey

Comments

Categories