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Brine or not

cwd1952
cwd1952 Posts: 2
in Poultry
I'm using BGE Turkey Cheat Sheet. It doesn't mention brining the turkey. Is it necessary?
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Most turkeys are already brined. If it says something along the lines of "contains 8% water and spices" it's brined. 

    Welcome to he forum. 
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  • cwd1952
    cwd1952 Posts: 2
    Thx. Says 4% water, salt and spices. I'll take it then it's brined. Appreciate the help. 
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  • Ladeback69
    Ladeback69 Posts: 4,483
    I do mine, but I use a fresh turkey and do it for favor.  3/4 cup of brown sugar, 2/3-3/4 cup of kosher salt per gallon is your basic brine then add what you want for flavoring.  Oak Ridge makes a brine mix that is pretty good.  I am doing the above and a 1/4 cup of Oak Ridge's Santa Maria rub with some beer for a but 24 hours, rinse, dry and set in the fridge for 24 hours.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Grillmagic
    Grillmagic Posts: 1,600
    cwd1952 said:
    Thx. Says 4% water, salt and spices. I'll take it then it's brined. Appreciate the help. 

    I have a fresh 18 pound Butterball that says the same thing 4% and I will spatch and brine it, I also do a good rinse and re soak in fresh water for 30 minutes then pat dry and season and cook indirect at 400, it comes out juicy every time. 
    Charlotte, Michigan XL BGE
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