BRINING

Unknown

FIRST ATTEMPT AT SMOKING A TURKEY. WHAT IS THE PURPOSE OF BRINING THE BIRD BEFORE SMOKING. ALSO ANY ADVICE IS MUCH APPRECIATED.
THANKS,

Mike Oelrich

T-BONE,[p] Short answer is: makes the meat more juicy. Longer answers can be found at:[p]SF Chronicle Article


and


[url=http://x21.deja.com/[ST_rn=if]/getdoc.xp?AN=551034924&CONTEXT=943281945.2143223815&hitnum=1]Brining FAQ[/url][p]MikeO

Hog Euker

T-BONE,[p]I don't know how much help or advise you want but here is my "Perfect Turkey" Brining recipe. It makes crisp-skin and juicy meat. Note: I prefer smoking small birds, no more than 14 LBS, because they cook more evenly.[p]Dissolve 4cups of kosher salt or 2cups of table salt in 2 Gallons of water. Add turkey and refrigerate at 40 degrees for 4 to 6 hours. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Then smoke bird breast side up. I prefer cooking at about 250 degrees and figure 35 minutes per pound. Meat should be 185 degrees when done. I have found the best place to put the thermoter is under the wing between the joint and the bird. Be sure not to hit a bone.

Hog Euker

Hog Euker,[p]Upon review of my post I do have a clarification. I refrigrerate bird in the brine for approximately 12 hrs then remove and rinse with cool running water and pat dry with paper towels. Then I refrigerate the dry bird 4 to 6 hours. Sorry for the confusion.