Smoked turkey brine vs. no brine

elbee63

I'm smoking my first turkey next weekend and would appreciate any helpful tips.  Also, I've never brined anything before.  What does the brine do?

PASmoke

I would recommend brining if you have the time. It will add a better degree of moisture to the meat and a bit of flavor. But keep in mind that Turkey is not as dense or forgiving as other meats like a pork shoulder....so don't keep it in the brine too long or it can make the meat salty. 8-12 hours on a whole turkey or 4-6 hours on a turkey breast is good.....and don't forget to RINSE it with fresh water after you remove it from the brine solution. 

Another thing to remember with turkey is to use a delicate wood on the smoke. Fruit and nut woods work best - like Apple, Peach, Cherry, Pecan, Almond, etc. You'll also want to cover the bird with tinfoil after about an hour or so or it will end up tasting great but looking terrible. 

BGE smoked Turkey is one of my favorite things. Let us know what you decide to do and post some pics! 

MeTed

Brineing also draws blood out of the bones so you don`t get blood spotting on the meat. I notice this more on chicken, but it works on turkey also. Some people don`t mind the blood spots, but I can`t stand it.

smbishop

All you need to know, right here:  http://www.nakedwhiz.com/madmaxturkey.htm

PASmoke

@MeTed - Interesting....I did't realize that. Very cool....

lousubcap

Don't know the origin of your turkey but it may come "pre-loaded" with enhancements.  Not sure you will gain much with brining if that's the case.
You may want to treat the turkey like a spatchcock chix-quick cook (around 90-100mins indirect at 350-400*F on the dome).  About the largest I have landed on a LBGE is 18+ lbs.  FWIW-
BTW-welcome aboard and enjoy the journey.

pgprescott

I'm a recent convert to brining. I give the Briner bucket the credit for making it easier to do and cleaner. That said, the egg produces great moist food without brining. The brine can make it even more moist and add flavor profiles to your cooks. I used to inject and still do sometimes, but brined poultry is now my go to for poultry. Free range is best, but very pricey. 

Richard Fl

Brine Baby Brine!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1326737&catid=1

gdenby

elbee63 said:

  Also, I've never brined anything before.  What does the brine do?

Brining, i.e. salting the meat does 1 thing very well. At first, the salt draws water out of the meat. But then, because of the created pressure difference, the salty water is drawn back into the meat. The salt water binds to even more water, so when the meat is cooked, the salty water is held in better. The meat is slightly tenderized as the salt breaks down the muscle fiber.

It is not quite as good bringing flavors into the food. Some spices and herbs have water soluble essences. If they are mixed in the brine, some of those flavors will also be drawn in as the brine is absorbed into the meat.

As above, do rinse the carcass.

smbishop

Agree with @lousubcapI spatched my Thanksgiving Turkey last year and it was perfection!

abpgwolf

I have 2 reccomendations 1. Read the label to make sure it hasn't already been brined or injected. 2. Consider spatchcocking the turkey. I've had great results with spatchcocked turkey. I use a pair of tin snips (dedicated to the kitchen) to remove the backbone. 

elbee63

Thanks for the advice  everyone! Don't know what I would do without this forum! So much good information. New to the egg but totally addicted already.

cazzy

Always always brine!