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Turkey: whiskey brined or straight up?

I’ve been setting my sights on trying a brined turkey for this Thanksgiving, particularly a whiskey brined recipe from Ree Drummond. Does anyone know if the whiskey will drown the flavor of the bird or more just serve as a moistener? Just addressing SWMBO’s concern. I love the flavor of whiskey but some guests may not.

Comments

  • BotchBotch Posts: 6,335
    Never heard of that.  SOOO, in the interest of science, you should definitely go with the whiskey brine, and educate the legions of Eggheads here.  Don't tell your guests what you used unless asked directly.  
    We've all had "straight up" turkey, I'm curious what a hootch bird would be like.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
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  • GrillSgtGrillSgt Posts: 1,724
    I have to give it up for Ree Drummond. Her recipes are well tested. Very trustworthy. Personally I would go traditional. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • ColtsFanColtsFan Posts: 1,784
    I prefer Alton Brown's brine recipe. I've tried several and always go back to it
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
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  • lousubcaplousubcap Posts: 16,771
    Wild Turkey bourbon didn't just happen... ;)
    The alcohol will be lost during the cook.  I have no idea about the left-over impact.  You are leading the charge here-go for it and let us know.  I would suggest below bottom-shelf bourbon.  But your call-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Since it’s not my whiskey...I say go for it and let us know.

    Better yet try one this weekend to do a test run before the big day. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • PowakPowak Posts: 603
    lousubcap said:
    Wild Turkey bourbon didn't just happen... ;)
    The alcohol will be lost during the cook.  I have no idea about the left-over impact.  You are leading the charge here-go for it and let us know.  I would suggest below bottom-shelf bourbon.  But your call-
    I know I’m thinking Evan Williams for this bird.
  • bgebrentbgebrent Posts: 16,485
    Yup.  Go low shelf bourbon.  Interested if any flavor changes.  Since alcohol is soluble in water, it could be cool.  Let us know.
    Sandy Springs & Dawsonville Ga
  • PowakPowak Posts: 603
    bgebrent said:
    Yup.  Go low shelf bourbon.  Interested if any flavor changes.  Since alcohol is soluble in water, it could be cool.  Let us know.
    One thanksgiving giving the wife’s cousin made a Jack Daniels brined turkey. It was unreal. I don’t recall tasting whiskey at all in the meat ( I don’t know how much she used). It just turned out thick brown crispy skin and a juicy interior. 
  • SmokinbSmokinb Posts: 103
    i second the "don't waste whiskey "in brine and love the "alton brown brine" recipe. but, if you give it a try, please let us know.  also believe Ree knows what she's doing. 
  • I have used citrus flavored vodka as part of a marinade last year. It turned out well.
  • DMWDMW Posts: 12,470
    I'm drinking whiskey, does that help?
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  • Break out the Pappy and post some pix!

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