Mad Max's Turkey: To brine or not to brine?

Eggtuary · October 2005

I'm doing a "test turkey" this weekend so that I can get a feel for Mad Max's recipe prior to using it on Thanksgiving. I know that Max says you can go with or without brining, but I've had such good results from doing it in the past, I hate not to.[p]What are your experiences? Is brining worth the effort? Does it reduce cooking time? I'm concerned about the impact on time because I have a couple of activities I need to fit in on Saturday around cooking this bird, so I either need to cook it a long time (8+ hours) or a good bit faster (5 hours or less). I'm cooking an 18 pound fresh turkey.[p]I look forward to meeting a bunch of you a week from tomorrow![p]Thanks,
Mike

fishlessman · October 2005

Eggtuary,
i think your 18 pound bird will take about 4-5 hours at 325, cook it at 350 to be safe. ive never made gravey from a brined bird, it may come out salty

AZRP · October 2005

Eggtuary,
I use Butterball turkeys and get comprable results to brining the bird myself. I'm just too lazy to deal with the time and mess of brining. Other brands of turkeys that claim to have the added sodium have not been as good as the Butterball. I don't stuff or tie up the legs, and cook it at 325-350 untill it reads 162 in the breast. Catch the drippings in a pan for an interesting smokey flavored gravy. -RP

mad max beyond eggdome · October 2005

Eggtuary,
as you know, i don't brine, and only cause i'm too lazy. .. .but if you follow my recipe you will have a good moist bird (the 2 sticks of butter and half a bottle of wine will insure that). ...so if you want to brine for flavor, that is up to you. ... you don't need to for moistness though. .. .also, i have no idea what the brining will do with regard to the saltiness of the pan juices that are the key to the gravy. ...[p]but since this is a test, go ahead and give it a try. . .if you like it brined, then great. .. and if not, then you'll know not to do it for thanksgiving. . ..[p]btw. . .don't forget the bag of ice cubes. .. .it may be the most important step in the whole process. ..[p]enjoy, and i look forward to hearing how it turned out. . .[p]mad "almost time to open the hotline again" max

katman · October 2005

Eggtuary,
Last bird I did that size took a little longer than 4 hours at about 350. Last time I brined a turkey my guests liked it but thought it was pretty salty. My sister specifically asked not to brine the next Thanksgiving turkey. I like salt, but the drippings are definately too salty when made into gravy. Be careful to avoid cooking at too low a temp. The breasts will be pretty dry by the time the thighs are done.

Chef Arnoldi · October 2005

i just did a 17.25lb turkey on my Medium BGE- i injected it with cold chicken broth then rubbed garlic & season salt under the skin & on top of the skin & let it sit overnight in the fridge. Next day smoked it indirect at 300F with hickory wood chips and pulled off the BGE when the breast was 170F. I let it rest 15min before slicing.
I noticed that the breast meat was done & juicy, the thigh joint had a little pink in it, so i placed that part in a convection oven to cook it another 10min further.

I hope this helps.

irishrog · October 2005

Eggtuary,
i cooked an 18 pound bird last weekend for a party. I cooked the bird on a cone which I had set in a stainless steel bowl. In the bowl I put apple juic, balsamic vinegar, and some fresh turkey stock made with the giblets from the turkey. As the bird was farm reared in the fields, and not in any way processed, it took just over 4 hours to cook, because there was no pumped water in the carcas. A commercially produced frozen turkey can be up to 20% water to pile on the weight, and consequently will cook quicker, and with a much greater weight loss. Anyway, when my bird was cooked and while he rested, I strained the juices left in my bowl and used them as a base for my gravy, which always works well for me. I add some cranberries and honey, and some thickening, and the smokey flavour from the stock works great with the turkey.
By cooking my turkey on the cone in this way, I find the meat to be very succulent and the legs cook at the same time as the breast. By the way I cook at 375 over direct heat, with just the stainless steel bowl to deflect the heat and I use apple wood for smoke.

Unknown · October 2005

I only brine for fried chicken or deep fried turkey.
Thats just my way. But for a smoked bird the flavor
comes through better without the brine, Same for the
smokey gravy flavor. Baste with butter early, then
with the drippings. This should taste great without
all the salt from the brine.

Marvin · October 2005

mad max beyond eggdome,
We always brine, and the pan juices used for making gravy work fine. Final seasoning is done at the end and usually requires a bit less salt, but it's all done to taste. Have fun.

Marvin · October 2005

Eggtuary,
The brine doesn't need to be too salty. Instead of 1 cup of salt per gallon of water, use 1/2 cup. The bird still gets more moist than when not brined - at least in my kitchen. Enjoy!

Mad Max's Turkey: To brine or not to brine?

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