Turkey......to brine or not to brine?

gilbertthrows · November 2017

Tell me all your thoughts on brining.

Woodchunk · November 2017

I don't brine but do inject. I also do a dry rub the day before and into the fridge. But, we only do bone in breast, not a whole turkey.

http://eggheadforum.com/discussion/1209613/turkey-season#latest

CarolinaCrazy · November 2017

I would say Brine, but it really depends on the bird...most commercial poultry benefits from brining IMO. I cook mostly heritage and local birds and they are very lean so the more moisture I can add the better. On the rare chance that you are cooking a kosher bird, it's probably been salted already and doesn't benefit as much.

But if it's Butterball and the like, give it a good soak in an apple cider brine - sweet and salty

lousubcap · November 2017

If you land in the brine camp just make sure the bird (commercial) isn't already juiced up when purchased.
BTW-welcome aboard and enjoy the journey. Gotta admit an unusual first post. Above all, have fun.

Budgeezer · November 2017

We buy a fresh local bird and brine in a vegetable stock (via Alton Brown) then dry in the frig overnight.
http://eggheadforum.com/discussion/1145733/happy-t-day#latest

OhioEgger · November 2017

I seem to get better results with brining. Then I pat it dry, separate the skin from the meat as much as possible, and rub some cornstarch into the skin. Finally it sits uncovered in the frig overnight.

1voyager · November 2017

Definitely brine. My recipe has evolved over time (don't they all?) but this one works great for us:

+/- 12 pound Foster Farms organic turkey from Costco.

1 gallon water (bit more or less depending on size of turkey).

2 cups Kosher salt

1 cup turbinado sugar

1 smashed garlic bulb

1 cup sage (fresh is preferred but dried will do)

1 cup thyme (ditto fresh is preferred)

1/2 cup coarse black pepper

1 TBSP crushed red pepper

Combine ingredients in large pot and slowly bring to a gentle boil. Once the brine reaches boiling, turn off burner and let mixture cool to room temperature.

Place turkey in a double oven bag then fill bag with the brine. Turkey should be totally submerged in brine. Add water if needed. Place bag and contents in a large container and refrigerate for 18-24 hours.

Remove turkey from brine then rinse with cold water and pat dry.

Coat the turkey with olive oil and a 50/50 generous coat of sea salt and coarse black pepper.

Roast in the Egg indirect or in oven @ 350 for around 3 hours until done.

Optional ingredient during the cooking process is a generous serving of your favorite wine.

TheToast · November 2017

I'm from the UK where brining is only now catching on. I've never brined, but I always put butter under the skin and last year used the Naked Whiz's method of putting ice packs on the breasts before cooking to keep the breast cooler / make it cook slower.

Ive tried brined birds and can't tell the difference. Seems like a lot of effort to me. Just ensure you pull it when it's at temperature and rest it a good time - I rest mine for 1 hour minimum, normally 2+

gdenby · November 2017

Because of the size of the pot needed for a wet brine, I go with a dry brine. Rub salt lightly on the defrosted bird, inside and out, once or twice a day for 3 days.

Hans61 · November 2017

Agree with @lousubcap don’t brine butterball types of injected turkeys.

The egg produces really juicy birds, you don’t need to put tap water into your meat to make it seem juicier, it just dilutes the flavor