turkey brine

AV8TR

This will be my first BGE turkey. My wife is very skeptical about this operation so I cannot afford failure. I've read up on MM's turkey method and plan to follow that, but I want to brine the bird also. I'm a little confused by the cookbook that came with my egg. In the brining tips it says it says not to use acidic juices such as apple juice and then has a turkey brine on the next page that calls for 2 qts apple juice. Has any tried this? Like I said, I cannot screw this up. I've seen several brines calling for vegetable broth. That seems like a safe bet. Looking for guidance... :unsure:

mad max beyond eggdome

if you follow the mm method you don't need to brine....not sure why you want to add the extra layer of brining and risks associated with it. ..that being said, hopefully one of the brine experts like fidel or little chef will weigh in with their tips. . .

MaceMan

I too will be trying the MM method this year but am skeptical not to brine. I have cooked the turkey in the egg the last 4 years and always have brined. The turkey's have always been amazing.

Fidel

A can't fail brine is Alton Brown's recipe. Easy to find on the internet and great flavor. My advice - skip the allspice berries.

I dry brine mine these days - rub it with 4 Tbsp of kosher salt inside and out then store in the fridge for 3 days - massaging and rotating every 12 hours. You can do this now and be in good shape for Thursday.

In my opinion, you are too late to wet brine a decent size bird unless you start right now. A minimum amount of time for any effect is 48 hours of soaking time, and you need to let the skin air dry for 4-6 hours in the fridge or you won't like the results.

AV8TR

Have you been talking to my wife? :laugh: Brining just sounds like a good idea. I like the idea of not having to baste. Seems like I'll be destabilizing the temp constantly and adding to the cooking time if I baste.

AV8TR

I've seen Alton's recipe and liked what I saw. Alton suggests 16hrs if I'm not mistaken. I saw another post that said 1 hr per pound. My fear is over brining. Under doing it won't lead to disaster.

Fidel

You won't overbrine. You can't unless you add too much salt. There are laws of physics that prevent such things. Once homeostasis is reach you can't achieve a higher salinity in the meat than that of the water anyway.

Misippi Egger

I have cooked several turkeys on the Egg and have never brined them. They are still talked about by the people who enjoyed them as the best turkeys they ever had! I will be trying my first Mad Max turkey this year.
That being said, I DID brine one time - a wild turkey breast I cooked for my brother who shot it. I was concerned is would be too dry, being wild. I turned out great also.

I have always done a fairly simple turkey recipe I got from one of my now retired partners. Make a paste of EVOO and Herbes de Provence, plus a little sea salt. Undermine the skin from the neck as far onto the thighs and legs as possible using your fingers and being careful not to punch a hole in the skin. Work the herb paste liberally under the skin, then all over the bird and in the cavity. Cover with plastic wrap and allow to sit in the frig for a few hours, up to overnight.
While it is coming to room temp before the cook, I ice the breasts like Mad Max - I definitely think it helps.
I cooked at 350* on a vertical roaster over a drip pan. I take left over herb paste (or make some more), thin it with some wine vinegar and baste once or twice toward the end of the cook to help brown up the skin. (Last year my wife wanted drippings for gravy so I kept chicken broth in the drip pan so the drippings would not burn).
Like traditional turkey cooking, if the skin starts to brown too fast, cover with a foil tent. Also foil and rest after the cook.

Enjoy !

MaceMan

Yea...I usually brine for 24 hours and have great results. I don't know if I would do 48. It may be too salty for my taste. I am hesitant to brine based on MM comments of screwing up the gravy. Think I may try without the brine this year.

Eggsakley

I always add an acid to my brine and have done so for the last 40 years. Orange juice and sliced oranges as well as limes are frequent additions. Will do nothing but enhance the flavor. Go for it if you are gonna brine.

aem

I've used this apple brine for several years: http://virtualweberbullet.com/turkey6.html. In the past I've used a Weber Smokey Mountain. This is my first year with an egg. I'm in the process of brining now.

Little Chef

AV....Started brining many years ago, and will never go back....I even do quick brines on my whole chickens, think cut pork chops, pork roasts, etc. The extra flavor can't be beat IMNSHO. I used to go to all the trouble of doing Alton Browns recipe, but abbreviated it a few years ago without much difference in flavor. Here is what I use for a turkey....

In One Gallon of water.....

3.5 cups Morton Kosher Salt (2 cups if using table salt)
1 cup sugar
2 lemons, quartered, squeezed, toss in skins
6 Bay Leaves
4 Tablespoons Pickling Spices
1 large white onion, coarsely chopped
6 coves garlic, sliced
2 stalks celery, cut into 2 inch pieces (approx)
1 carrot, peeled and cut into 1" pieces
(You can add a couple tablespoons of a rub if you want to as well.....I add a couple Tbls of Emerils essense after the boil)

Bring to a boil for approx 15 minutes until very aromatic.....and salt/sugar is dissolved

Pour brine into small cooler, and allow to cool. (We use a Home Depot round orange water cooler....dedicated only to brining!!) Add 2 more gallons of water, then add rinsed bird. Add 5 lb bag of ice. Cover, and brine bird for 8 hours. (12 hours maximum).

Remove bird from brine, wash thoroghly inside and out (making sure nothing from the brine is stuck to the skin....(ie pieces of bay leaf, etc, from the spices)
Pat bird dry, and place on a sheet with a rack, and place in refrigerator UNcovered overnight the night before cooking.

When ready to cook, remove bird from fridge....empty liquids that have accumulated in the cavity. Allow to sit out for approximately 1 hour before roasting. In cavity, place 4-8 sprigs thyme, 2 sprigs Rosemary, and 2 sprigs fresh sage (or about 10 leaves). Coat skin lightly but evenly with canola or vegetable oil, and roast.

On the Egg, I stabilize Egg at 375 dome indirect set up...drip pan on feet on platesetter (make sure drip pan is clean...you will use the drippings for your gravy). Add turkey, and drop Egg temp to 325*. (It will take a bit for the temp to come down...but it is fine!) Roast until internal of breast is 161* (inside of thighs should be in the mid 170*s at this point).
Remove bird, set on carving board, tent loosely with foil, and allow to rest a minimum of 30 minutes prior to carving. (12-14 pound bird should take about 2.5-3 hours...but cook to internal temp!)

Wishing you the best bird ever!! :laugh: Let us know how it turns out!!!

PS...I am starting my brine now....and bird will be brining by 9pm. As long as you have the bird in the brine by mid day tomorrow (wed) you still have time.

AV8TR

I think I'll try Alton's recipe for now, but I will follow your instructions on the temp. I'll let you know how it goes. :woohoo: Thanks for the help!

Little Chef

AV....I noticed Alton has several in there. This is the one I started using in about 2003(?).....and is truly awesome!

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Just making sure you had the recommended recipe....