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Brining

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theeggcellentchef
theeggcellentchef Posts: 137
in EggHead Forum
Opening up a can of worms here. Does a turkey truly benefit from brining?  Is a wet or dry brine superior?  Will a apple juice based brine in combination with cherry wood lead to a beautiful mahogany bird?  Looking forward to all thoughts on the brine. 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    I went to Myron Mixon's cook class about a month ago, and turkey was on the lesson plan. We wet brined it.......the turkey rocked.  :)  
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,393
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    I would offer that the background history of the turkey is the major factor.  If you are buying a chain store commercial brand turkey, read the label as there is a high probability that it is already juiced.  If so, then depending on the solution I would not add to the brine.  You can inject some flavor enhancers before the cook and get great results.  BTW-the BGE is exceptional at moisture retention during the cook.  As long as you nail the finish temp you are there.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I have never brined anything, including the few turkey cooks I've done. Stuff always turns out great. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    If you want to bring a turkey you need to find a fresh one from a butcher. May be hard to find right now, most places take orders on this in advance.  You could inject with butter and some seasonings into the bird like @lousubcap said.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • theeggcellentchef
    theeggcellentchef Posts: 137
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    I was able to pre order a fresh one no solution added. Picking it up Monday afternoon. Was planning to brine Tuesday into Wednesday with a wet brine and air dry Wednesday into Thursday and throw on egg with a cherry and apple chunk at 300-325. Does that sound like a decent plan 
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  • jlsm
    jlsm Posts: 1,011
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    I prefer a dry brine: 1 T kosher salt per 5 pounds for 48 hours. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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