Brining Turkey Question

Luscombe · December 2008

I am thinking about brining a turkey and smoking in the BGE for Christmas Eve dinner. Never done this before and could use some advice.

I have heard that the turkey should only be in the brine for 4-6 hours.

I would appreciate any advice, procedures, recipe for brine, etc. I don't want to screw this up and give the Egg a bad name :huh:

TIA

GAry

AZRP · December 2008

I've always done them overnight, do you own a luscombe?

Lake Conroe Egger · December 2008

I brine mine overnight in buttermilk with Williams Sanoma brine mix - outstanding!

Lake Conroe Egger · December 2008

Oh yeah - gotta be a fresh bird. Frozen birds don't brine well.

Chef in the Making · December 2008

I agree with the fresh bird bu wondering how much buttermilk and do you add anything else to the brine?

Thanks

Lake Conroe Egger · December 2008

williams Sanoma online has the recipe. Buttermilk Brined Turkey

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=05698F2E-AFED-A308-7867ADD5C30B8824

Chef in the Making · December 2008

thanks will have to look it up

civil eggineer · December 2008

I have salt water brined them overnight with great results and resently tried dry brining. Google "dry brining turkey" and you will see an article/contest from the LA Times (I think). Anyhow, you rub 1 Tablespoon of kosher salt for every 5 lbs of turkey 3 days before you cook. Keep the turkey in the fridge until you cook. The salt will have diasappeared, and you will get an excellent tasting turkey. And no it doesn't taste salty!

Luscombe · December 2008

Yes.
Dad bought it 54 years ago in December, a couple of weeks before I was born. He passed in 1990 and I have it now.

RRP · December 2008

I just believe what you heard about limiting a brine to 4 to 6 hours pertains to the amount of salt in the brine recipe. I've been brining birds since 2000 using a brine recipe from John Ash that is best if brined for 96 hours!

Juicy · December 2008

I use a simple one, but it turns out fantastic everytime.
1 cup salt, and 1 cup of brown sugar for every gallon of water. I add fresh rosemary, sage, and thyme. Maybe some diced garlic and cracked peppercorns. Then I boil to disolve sugar and salt, cool brine overnight, and put turkey in for 24 hours. It's easy and works great.

The Naked Whiz · December 2008

A turkey can definitely do with a longer soak than 4-6 hours. Here's my recent webpage on some side-by-side comparisons I did on Thanksgiving:

http://www.nakedwhiz.com/brining/brining.htm

Good luck!

Luscombe · December 2008

Thanks to everyone for their advice. I'll let you know how it turns out.

Gary

Howdy, Stranger!

Forums

Brining Turkey Question

Comments