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Brining Turkey Question

LuscombeLuscombe Posts: 34
edited 11:42AM in EggHead Forum
I am thinking about brining a turkey and smoking in the BGE for Christmas Eve dinner. Never done this before and could use some advice.

I have heard that the turkey should only be in the brine for 4-6 hours.

I would appreciate any advice, procedures, recipe for brine, etc. I don't want to screw this up and give the Egg a bad name :huh:




  • AZRPAZRP Posts: 10,116
    I've always done them overnight, do you own a luscombe?
  • I brine mine overnight in buttermilk with Williams Sanoma brine mix - outstanding!
  • Oh yeah - gotta be a fresh bird. Frozen birds don't brine well.
  • I agree with the fresh bird bu wondering how much buttermilk and do you add anything else to the brine?

  • thanks will have to look it up
  • I have salt water brined them overnight with great results and resently tried dry brining. Google "dry brining turkey" and you will see an article/contest from the LA Times (I think). Anyhow, you rub 1 Tablespoon of kosher salt for every 5 lbs of turkey 3 days before you cook. Keep the turkey in the fridge until you cook. The salt will have diasappeared, and you will get an excellent tasting turkey. And no it doesn't taste salty!
  • Yes.
    Dad bought it 54 years ago in December, a couple of weeks before I was born. He passed in 1990 and I have it now.
  • RRPRRP Posts: 22,050
    I just believe what you heard about limiting a brine to 4 to 6 hours pertains to the amount of salt in the brine recipe. I've been brining birds since 2000 using a brine recipe from John Ash that is best if brined for 96 hours!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • JuicyJuicy Posts: 32
    I use a simple one, but it turns out fantastic everytime.
    1 cup salt, and 1 cup of brown sugar for every gallon of water. I add fresh rosemary, sage, and thyme. Maybe some diced garlic and cracked peppercorns. Then I boil to disolve sugar and salt, cool brine overnight, and put turkey in for 24 hours. It's easy and works great.
  • A turkey can definitely do with a longer soak than 4-6 hours. Here's my recent webpage on some side-by-side comparisons I did on Thanksgiving:

    Good luck!
    The Naked Whiz
  • Thanks to everyone for their advice. I'll let you know how it turns out.

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