Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

brining

picturmanpicturman Posts: 1
edited November -1 in EggHead Forum
Does anyone have a good idea receipe for brine. First time trying it on a turkey breast.
·

Comments

  • WessBWessB Posts: 6,937
    picturman,
    You can see mine in the cooks section of my website...[p]Wess

    [ul][li]WessB`s[/ul]
    ·
  • MaryAMaryA Posts: 11
    picturman,
    There are some great great recipes on forum participants sites. I stumbled across a honey brine recipe from Wegman's that we've found nice: http://www.wegmans.com/greatMeals/recipes/frameset.asp?recipe=6742&sd=sneakpeek&url=displayrecipe.asp&direct=false

    ·
  • picturman,
    Brining is real easy, and there have been a lot of posts recently on the subject. Here is a real good brine:[p]1 gallon water
    1 cup coarse kosher salt
    3/4 cup soy sauce
    1/2 c white sugar
    1/2 cup brown sugar
    1/2 cup honey
    1/2 cup apple cider vinegar
    4 tablespoons black pepper
    3 - 4 tablespoons chopped garlic
    1 teaspoon Allspice
    1 ounce Morton’s Tenderquick (optional)
    Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients.[p]Allow mixture to cool before placing meat into solution. Place 10 - 12 lb. turkey in non-reactive container and cover with brine. [p]
    Refrigerate for minimum of 24 hours, preferably 48 hours. [p] [p]Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry. Apply light coating of your favorite rub or spices. [p]Place turkey in BGE and smoke cook at 200ºF for one hour per lb. with 4 oz. wood. I like cherry or apple wood for my turkey. [p]Smoke until internal temperature of breast reaches 160ºF to 165ºF. Remove from Egg and allow to sit for 30 minutes before slicing.[p]Note: About the “optional” Tenderquick. If you smoke a turkey at temperatures of 180º to 225ºF, you might want to consider using the Tenderquick. The turkey will be spending a lot of time in the DANGER ZONE of 40º to 140º, so just be aware of this. If in doubt, use the Tenderquick. [p] [p]Here is a good source for Brining information: http://www.cookshack.com/barbeque_guide/101/Brining101.htm[p] [p] [p]

    [ul][li]Brining 101[/ul]
    ·
  • picturman,
    Hey, I found another good source for Turkey brines:[p]http://www.bbq-porch.org/brining06.asp

    [ul][li]more turkey brines[/ul]
    ·
  • picturman,
    here's another one on brining turkey

    [ul][li]turkey tips[/ul]
    ·
Sign In or Register to comment.