Turkeys...To Brine Or Not To Brine

CurtisMaximus

I did two birds last year at Thanksgiving and Christmas, one brined one not and got great reviews on both. If you do brine, what's your go to brine concoction? If you don't brine what's your go to rub and/or injection?

Chubbs

I don't brine anything. 

nolaegghead

If I brine slow - 5% salt W/V.  Quick brine 10%.  Plus any spices and sugar.  

bgebrent

I brine but more because it improved oven roasted results and is less necessary on the egg.  Salt ratios as per Nola's rec above.  Then, carrot, celery, onion, pepper corns, bay leaves, parsley and sage.  It's all taste dependent but I believe the brine does enrich the flavor and moisture (oven much more so than egg).  

pasoegg

the pot lickers I been feeding would not know what brine is....oh ain't that what they put on the highways in the south right before snow??

pasoegg

Sorry to get off track...never brined and turkeys were juicy when cooked to correct temp and taken off and rested...

pgprescott

I'm a convert to brining. I won't go back. Never did it before because I felt it was a pita. The Briner has changed that for me. I also use their premixed brine packets for all my poultry and pork. I find it to be excellent. Good luck. 

Davec433

I brine every Turkey I cook even if it made little difference I'd still do it out of habit.

itsmce

I'm a briner. I have a turkey breast soaking right now. Salt, brown sugar, pepper corns, onion, thyme, fresh sage and parsley and a lemon. 

tarheelmatt

Try dry brining... 

Mickey

I'm with @Chubbs: No Brine. This is how I go. 
Spatchcocked Turkey and Chicken on the Big Green Egg(you cut out the backbone and cook opened)I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.I will use a coffee rub. Use what you like.NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 165 and thigh @ 175
 Coffee Rub (turkey, chicken, beef & pork)Equal part: Instant Expresso Ground coffee..Equal part: Brown Sugar..½ part: Black Pepper..½ part: Kosher Salt..½ part: Garlic Powder..¾ part: Ancho Chili Powder..  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

bill37

I brine with Turkey Perfect and it is perfect every time.

GregW

I used Alton Brown's turkey brine recipe and cooked on the egg several years ago. It was the best turkey I have ever cooked. I think the secret to having crispy skin is allowing the turkey to air dry in the refrigerator 24 Hrs before cooking.

JethroVA

I Brine: 1/2 cup sugar, 1/2 cup salt per gallon of water.  Plus whatever aromatics.  24 hrs in the  brine followed by 24hrs to dry the skin.   Google Emeril's (yes him) Brined and Roasted Turkey.   The citrus gives it a nice different taste.  Gravy is so good people want to have a bowl of it like soup.  Overall the recipe is labor intensive but well worth it.  Full disclosure: my wife loves my egging but she asks for turkey in the oven (no smoke).  

Davec433

bill37 said:

I brine with Turkey Perfect and it is perfect every time.

Just picked up two. Gonna do a turkey tomorrow for a dry run before Thanksgiving.

nolan8v

What is the longest time anyone has brined a turkey?

pgprescott

24

brimee

Chubbs said:

I don't brine anything. 

I agree, why work harder than you have to, it takes away from beer drinking time. I always cook the easiest way, always turns out great and no one expects more...

SGH

nolan8v said:

What is the longest time anyone has brined a turkey?

I have brined turkeys over 25 pounds for   56 hours before. Didn't really see any advantage so I went back to 48 hours on the 25+ pounders. I know a few Thunder Gods who brine the extremely large birds for 72 hours. I haven't done this myself, but they seem to like it. 56 hours has been my max. 

Toxarch

I do salt and sugar. When an egg floats in it, then your brine is ready. If the egg sinks, add more salt and sugar. Then I add squeezed lemons and oranges and some aromatics like sage and whatever. 24 hours then air dry in the fridge for 24 hours. Better for baked turkeys. Fried turkeys don't really need it.

CurtisMaximus

Thanks for the advice and recipes, I appreciate all replies.

Davec433

nolan8v said:

What is the longest time anyone has brined a turkey?

I put the Turkey in the Brine mix Saturday with the intention to cook it on Sunday but Murphy showed up so I'll be cooking it on Wednesday so four days. This will be my longest and I'll probably do the same for Thanksgiving just to avoid the dash for Turkeys all around town depending on how it turns out.

xfire_ATX

I could never find a turkey that isnt already ~8% solution and I felt like it wasnt going to take any more sodium from the brine.  One thanksgiving I brined one anyway and did one just seasoned on my side smoker side by side and you couldnt tell the difference.

This year will be my first run on the egg, still trying to decide the method.

78 T140E

nolaegghead said:

If I brine slow - 5% salt W/V.  Quick brine 10%.  Plus any spices and sugar.  

What is W/V?

78 T140E

Davec433

Using Turkey Perfect to brine was beyond easy.

blukat

I used a wet brine I picked up from World Market last year.  Turkey was a hit, super juicy and had great flavor.  True key to a good turkey is a thermometer so you don't overcook it. it

GalanteNate_OneEa

blukat said:

I used a wet brine I picked up from World Market last year.  Turkey was a hit, super juicy and had great flavor.  True key to a good turkey is a thermometer so you don't overcook it. it

Just ordered it on amazon, gonna give it a shot this year

andrewwesty

Got a hankering to try Franklin's (sort of) method on some turkey tonight, figured I'd share my results.
I used fresh on the bone turkey breasts tonight, just grabbed whatever my grocery had in the case. I didn't have time for a brine, but it was one of those "enriched" birds.
Removed the skin, used (more or less) Franklin's rub recipie from the book, 2 parts pepper, one part kosher salt, and I threw in some powdered onion and garlic for fun. 
2 1/2 hours on apple smoke at 275-ish breasts up over a foil pan on the plate setter utilizing a foil ball air gap, then 1 hour in double wrapped foil with a bunch of regular butter, breasts down. 
Sliced it up, and poured the butter/juice mix from the foil over the sliced turkey. 
Turned out all right, uber juicy, pepper gave it a slight bite, mixed with the smoke, tasted pretty good over all. 

Terrebandit

I researched and tried it a couple years ago on a whole turkey and I just don't think it's worth the hassle. 

jlsm

I'm fully in the dry brining camp. It flavors the meat to the bone. I use 1 T kosher salt per 5 pounds and let sit in the fridge 48 hours. I let breasts brine for 24 hours.