One more Turkey question please :)

BGE Pit Crew

Hi ya'll, [p]I have a 22lb bird in the fridge (defrosting/thawing?). Tonight is the night to make the decision, to brine or not to brine. I have not experienced the brine method, always flavored the bird with dry rub, and sometimes did the injection thing (always turned out great). Will a brine bring my bird to the next level? Just a few thoughts/comments are greatly appreciated. Thanks, DK

Rumrunner

BGE Pit Crew, more than likely your 'frozen' turkey has already been brined by the mfg'er. Well, not really brined, but they do add a salty water solution of anywhere from 8-12%. Read the outside wrapper, it should tell you.[p]As far as brining, yes it does make a difference. Moist, juicy, flavorful, depending on your brine. Not only that, it is very forgiving. If you over cook your turkey, it will still be good! [p]Check your search engine for a 'poultry brine' and you should come up with a few [p]I'm forgetting something here, what is it?????

BGE Pit Crew

Rumrunner,[p]Not sure what you are forgetting?, but thank you much for the response. I'll check the search engine for some brine posts. Whatever I decide, the BGE will make it great! Thanks, and Happy Turkey Day.[p]DK

Rumrunner

BGE Pit Crew, now I remember!! Doh.......If you brine a turkey that has the solution added, cut back on the slat in your brine. Other wise, well, the turkey really likes to soak up that salt

Rumrunner

BGE Pit Crew, I knew I'd remember sometime. And I ain't been drinking this week neither. That's the problem
[ul][li]Brining[/ul]