Best Turkey Brine?

Teefus

Historically I brine my fresh bird overnight in a standard salt + brown sugar brine. Lots of compliments and never a complaint. This year I'd like to step up my game. Anyone with an Egg approved brine that brings the yummy?

fishlessman

dry brine for 2 to 3 days wrapped in plastic then uncovered for one day.  this is the recipe i used last tday

https://www.askchefdennis.com/dry-brine-roast-turkey/

SonVolt

I stopped wet brining my birds years ago... dry brining with just salt is much easier and doesn't dilute the bird's flavor with water. 

MRclean

Would DP's Mad Max Turkey Rub suffice as a good dry brine? If not, what would one recommend using to brine and still be able to use Mad Max Rub?

SonVolt

Dry brine with kosher salt only... i'm not sure the rub is going to penetrate the bird (ATK says it won't). You can add the rub before roasting. 

MRclean

Thanks @SonVolt

Philly35

I’m in the dry brine camp also. I will also add a curing agent. 

NPHuskerFL

Philly35 said:

I’m in the dry brine camp also. I will also add a curing agent. 

Why on the curing agent other than maybe a fake smoke ring effect? Or are you going for the Disney World Turkey Leg presentation?

littlerascal56

Going to do the “dry brine” with kosher salt under the skin for a couple of days.  Then some butter and rub under skin just before putting on XL.

HendersonTRKing

I always wet brine -- kosher salt, water, a good measure of apple cider peppercorns, cinnamon cut up oranges and some smashed up ginger root.  Brine overnight Tuesday night, rinse and pat dry Wednesday night and let it sit in the fridge overnight before giving it a modified mad max treatment.  Probably too much effort but always comes out great so I don't mess with the program.

thetrim

I have a friend that like Lane's.  I've never brined.  I inject with Cajun Butter and let it hang out uncovered overnight Wed night then follow with Mad Max on Thursday.

dmchicago

I just did this last Saturday as we had my Dad visiting and we'll be away next week so we had an early Thanksgiving with him. Followed this to the T with a 12 lb bird and it was perfection. Cooked in 90 minutes!

https://www.epicurious.com/archive/howtocook/dishes/thomas-keller-juicy-crispy-favorite-thanksgiving-roast-turkey

Philly35

NPHuskerFL said:

Philly35 said:

I’m in the dry brine camp also. I will also add a curing agent. 

Why on the curing agent other than maybe a fake smoke ring effect? Or are you going for the Disney World Turkey Leg presentation?

I just like the way it turns out. It is a different texture and a different flavor than the traditional way. Everyone likes it. 

Philly35

I use this stuff. Call me crazy, say what you want. But it is awesome and makes an awesome Turkey. Sometimes I will add some of the inferno blend to heat it up. Makes a great yard bird too!

pgprescott

I’ve used several popular commercial brines. I like the one that is sold by the guy who created the Briner bucket. It’s great on all poultry and pork. I find that a wet brine makes a considerable difference. I am a convert as I used to never brine as I considered it a PITA. The Briner bucket changed that for me. Good luck. 

thetrim

@dmchicago That turkey looks incredible! Great work!

SGH

I know I am the odd man out here. I paint mine with cayenne and salt and let them sit in the fridge for 3-4 days. The biggest reason I do it this way is I love cayenne and I am frikking lazy to boot. 

SGH

I don’t know if that is the best method or not, but they turn out spectacular when deep fried 👍

Teefus

I went with my old standby, Kosher Salt and Brown Sugar. This year I added 1/4 cup of Penzeys Northwoods Seasoning too. I simmered the brine in a pot prior to pouring it over ice and dropping the bird in. It sat for about 18 hours. After 4 1/2 hours on the egg and 30 minutes of rest, it was the juiciest and most flavorful bird I've made to date.