Butterball & brine???

RRP

It's a lonnnnnnng story, but wifey just wrestled Thanksgiving dinner away from her sister. At our ages we have a very small family still alive. Since this will be only the second break in a 20+ year tradition (last year they were in Holland visiting their daughter's family) we had our nephew and his daughter for our first turkey on a BGE. I fixed a 20# Butterball and other than the smoke from the lump that was it as I followed the labeled instructions. The turkey was SUPERB and my sis-in-law has been hearing how great it was for nearly a year. I want so badly to try brining the bird using cat's recipe or even some of the simple brines I've used on several turkey breasts done since then...however wifey thinks we need to stay with a Butterball...you guys and gals know "why mess with a proven success"! So has anyone had success brining a treated bird like a Butterball or should I look for some other bird?...HEY Pat has already conceded that "our turkey" will be on the BGE. Did I suggest a sibling rivalry "could" exist??? A natural bird is available for $$$ from a turkey rancher in a nearby town, but we have to speak up soon to get on the list, but I'd rather let the BGE shine as opposed to "buying greatness" RRP

sdbelt

RRP,[p]I've brined a Butterball without any problems. The butter is mostly between the skin and the meat, so it really doesn't affect the outcome of the brine. Enjoy your turkey, and I hopeyou keep 'em coming back![p]--sdb[p]PS- this year I hope to do a free range bird...if I can find one.

Tim M

<p />RRP,[p]To brine an injected bird or not to brine one -- that is the question. Pictured are two Shady Farms turkey breasts that I did last year. You can even see the blue pop-out which is designed to pop at 163 deg (http://www.volkenterprises.com/products/pop_up.html)[p]I have cooked maybe 18-20 of these (and Butterballs) in the last 3.5 yrs and I have never brined one yet. What does that mean, it means my wife won't let me and I have not seen the need since they are already very juicy when done to 165deg. [p]As I understand it, they are injected with juices and liquids at the processing plant with the theory that they don't need brining or basting. While I am of the belief that brining is good, I don't think you would gain much by doing it to these injected birds. Kinda like, "If it ain't broke, don't fix it". Being a basically lazy guy - it works for me.[p]Enjoy yours no matter how you do them. [p]Tim
[ul][li]-Tim's Bge Site -[/ul]

Shelby

sdbelt,
Dumb question time:
if the butter from a butterball turkey is mostly in the skin and meat, where does the brining solution go?[p]I stopped buying Butterball's long ago and inject them myself. One day, I'll try this brining thing.

BBQfan1

RRP, A couple weeks ago I came across a cooking show on the PBS station, where they cooked something like 16 different turkeys, ranging from a basic, plain frozen turkey up to a free-range bird that was bought fresh from a farm the morning of the show. The results? The top bird, based on blind taste tests, was the basic, 79 cent a pound, frozen turkey that was thawed and then subjected to a brine bath. The poorest showing came from the fresh free-range bird! Basically, the conclusion they came up with was that turkey is generally a mild flavour on its own that needs some help, and a brine is an ideal way to deliver that flavour. Plus you can steer that flavour any way you want by adding favourite herbs, spices, maple syrup, honey, vanilla or whatever else turns your crank. If this is a 'break from tradition' for you and your family, and you are looking to showcase the talents of yourself and smoking on the Egg, then I would suggest the brining method. I'd pass on the theatre-popcorn-Butterball-injected bird and brine with some flavours you and your family enjoy.
Have a great adventure!
Qfan

Nature Boy

Howdy Qfan, and welcome back! I saw Swinefellows took 5th in whole hog, but was strangely absent from some other categories. I trust you had a blast, and learned a whole bunch....not to mention you probaby met some folks you had been wanting to.[p]Would love to hear about your trip!
NB

Berky

RRP,
The best turkey I ever had was a butterball which I didn't brine. I cut up about 6 apples and tossed them in the cavity, and used apple wood on the egg. A little oil on the skin to crisp it up and mm-mmmmm.
As with most thing on the egg, I find simple is better.
Berky

sdbelt

Shelby,[p]A Butterball isn't brined, its just got a lot of butter "injected" into it. However, I have heard that some people think Butterballs taste more salty than other brands, so they may be doing more than adding pure butter. I can't state this as absolute fact, but I would find it very hard to believe that they've brined each bird for 24 hours. Instead, I think their process is to put the butter into strategic locations in fairly big clumps (at least, that's what I see, when I look closely at it).[p]A true brine, however, would go well beyond what a flavor injection can do. It penetrates completely into each of the meat cells of the bird, pulling in the seasoning, creating a more comprehensive and thorough injection of flavor, as well as pulling in a bit more liquid along with that flavor.[p]The Butterball is really a system to attempt to keep the bird from drying out when you over cook the thing in the oven (which is the typical result when cooking a bird in the oven with one of those fancy pop-up thermometers). On a BGE, you shouldn't need to worry about drying out the bird, but if you like the flavor the butter adds to your bird, I see no problem with Butterballs. I've used them, and I think they are fine. I've had very good results with brined Butterballs, and I'd anticipate others will. That said, I don't think the butter injection was really the secret...rather it was the brine and not over cooking the bird.[p]--sdb

Unknown

sdbelt,
I have to agree with you. I have brined oe and it was very moist and not at all too salty. Best bird I have ever done, and I was a big follower of free range birds when I started. Simple is better in this case.

Spin

RRP,[p]A Butterball is injected with a salt brine (along with whatever flavorings). Compare the nutritional labels to verify.[p]Brine a bird that has not received this "minimal preparation". You will enjoy the result.[p]Spin

Puj

RRP,[p]The turkey "egged" at Eggtoberfest2000 and featured in the Eggtoberfest video was a Butterball. Here's the link to the recipe:[p]Puj
[ul][li]PDK Bird[/ul]