Brining a Turkey

Zilm-disabled

Looking for a good turkey brine for my Christmas turkey. Does anyone out there know of any? If memory serves me right there was an excellent link posted around Thanksgiving, thought that I had save the link but apparently I didn't. Thought of trying Brents Brined Beer Butt Chicken but use a Turkey instead. Any thoughts would be appreciated.

WessB

Zilm,
The brine I used is on my website in a word doc file if you want to save it. It was posted here and we were very pleased with it....It`s in the "Cooks" section..[p]Wess
[ul][li]WessB`s[/ul]

Bordello

Zilm,
I use Brant's Brine recipe for turkey as well as my chickens. You will have to make more to cover your turkey depending on the size. It's my favorite, just be sure that your brine container stays cold.[p]I posted below that I had brined 2 chickens, place in a cooler and packed with ice, the next morning I checked the temp. and it 47°, I'm going to take a chance a egg today.[p]Regards,
New Bob

Unknown

Zilm,
Brining your turkey will help the moisture retension but other factors to consider are: 1)the BGE is such a great cooker you are only going to help it a little bit in this area and, 2)you may have trouble as I do convencing your eaters that the red and pink poultry meat is safe to eat, and 3) you should not plan to use those dripping for gravy or the carcass for hash as all that salt will end up there. I have been cooking em for about 25-35 people at Thankgiving for years and they say they never could believe turkey could be so good and in fact, would rather have it than the ham. I think the whipped butter that I stuff under the skin on the breast and smir around the outside is about all it takes when your using the BGE.