Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

To Brine or not to brine?

Dollinger
Dollinger Posts: 79
in Poultry
I.m thinking of brineing the turkey. How long do you brine it and how do you do it or should I skip it. I'm thinking of wet brining !
· Share on FacebookShare on Twitter

Comments

  • paqman
    paqman Posts: 4,823
    wet brining, jus do it!  you’ll never ask the question again 😂

    1 day should do the trick unless it is a very large bird.  Let it air dry a day after that if you can.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • brimee
    brimee Posts: 127
    I have never brined, it has always been eggcelent. I have never seen a grocery store turkey that is not already brined. Then again I like to keep all my cooks simple.
    Brian
    Fairview, Texas
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,696
    Done both. Now I don’t brine. Just do not see any reason. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,823
    brimee said:
    I have never brined, it has always been eggcelent. I have never seen a grocery store turkey that is not already brined. Then again I like to keep all my cooks simple.
    If it is already brined, don’t brine it again...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • acolle
    acolle Posts: 134
    edited November 2019
    You sparked my curiosity. I've been brining for years. But then I just read this...
    https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
    I think I am going to dry brine this year with plain old salt.
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
    · Share on FacebookShare on Twitter
  • GaryLange
    GaryLange Posts: 418
    Brine it two days before for 24 hours. Then take it out dry it off nice and put it in the fridge for the final time before cooking on Thursday. Rub is down with Olive Oil and sprinkle with Kosher Salt and Pepper then cook! Cook about 15-20 min. per pound and keep track of the internal temps. Take it out a set aside covered when temp is about 5 degrees before what it is suppose to be. Mine will come out when the breast meat is at about 160 degrees.
    · Share on FacebookShare on Twitter

Categories