Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey Brine

Options
JMCXL
JMCXL Posts: 1,524
in EggHead Forum
I know I am a little early with this but doing a test run. Doing the brine tonight. Smells so good

brown sugar 
salt
orange rind
rosemary
lemons
onions
garlic
jusy need to add the turkey and find a cool place to store overnight 


Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj

Follow me on Facebook 
https://www.facebook.com/GrillingPapaJ/

· Share on FacebookShare on Twitter

Comments

  • GregW
    GregW Posts: 2,677
    Options
    I did a test run brined Turkey a few weeks ago. The brine was one that Costco sells. The results after a 24 hr brine were less than spectacular. The Turkey certainly was moist, moist to a fault. The meat had a watery consistency and taste.
    I think I'm going to give the dry brine method a try. It supposedly helps the Turkey retain it's moisture while also keeping it texture and flavor.

    Good luck with yours and let us know how it turns out.  
    · Share on FacebookShare on Twitter
  • JMCXL
    JMCXL Posts: 1,524
    edited November 2018
    Options
    GregW said:
    I did a test run brined Turkey a few weeks ago. The brine was one that Costco sells. The results after a 24 hr brine were less than spectacular. The Turkey certainly was moist, moist to a fault. The meat had a watery consistency and taste.
    I think I'm going to give the dry brine method a try. It supposedly helps the Turkey retain it's moisture while also keeping it texture and flavor.

    Good luck with yours and let us know how it turns out.  
    Mine was only a 12 hr brine. Did this last yr with success, hoping for a repeat 
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,677
    Options
    JMCXL said:
    GregW said:
    I did a test run brined Turkey a few weeks ago. The brine was one that Costco sells. The results after a 24 hr brine were less than spectacular. The Turkey certainly was moist, moist to a fault. The meat had a watery consistency and taste.
    I think I'm going to give the dry brine method a try. It supposedly helps the Turkey retain it's moisture while also keeping it texture and flavor.

    Good luck with yours and let us know how it turns out.  
    Mine was only a 12 hr brine. Did this last yr with success, hoping for a repeat 
    I can see where a shorter brine time would help prevent the excess moisture.
    · Share on FacebookShare on Twitter
  • JMCXL
    JMCXL Posts: 1,524
    Options
    Happy with the cook

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • Grillinois
    Grillinois Posts: 165
    Options
    My brother wants to fry our bird this year. Would you brine if you plan to fry it?
    Joliet, IL
    Large, Mini, Stoker, Smobot
    · Share on FacebookShare on Twitter
  • JMCXL
    JMCXL Posts: 1,524
    Options
    Grillinois said:
    My brother wants to fry our bird this year. Would you brine if you plan to fry it?
    I believe the answer is NO WAY, oil and water don’t mix. 
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • Grillinois
    Grillinois Posts: 165
    Options
    @JMCXL  thanks for the input. That makes sense. I know I’m steering this thread the wrong way but maybe injected vs brined?
    Joliet, IL
    Large, Mini, Stoker, Smobot
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 25,888
    Options
    Grillinois said:
    @JMCXL  thanks for the input. That makes sense. I know I’m steering this thread the wrong way but maybe injected vs brined?
    I have a different approach for you to ask your brother. That is - has he ever fried a full turkey? To me Thanksgiving Day is not the first time to try it.

    And another bullet if you need one is: will he be doing that cook at his home and not yours? (I had a friend transport her fryer and 5 gallons of peanut oil only to have a wreck whereby her open fryer tilted over and ruined their back seat and carpet. Talk about an EXPENISE Thanksgiving trip! )

    And lastly from my own experience...I once egged the most beautiful turkey with a honest magazine perfect golden brown color. We transported it to my wife's sister's home. I was SO proud of it! Then right before we were going to eat I walked out to their kitchen and saw my BIL stripping off the last of that beautiful golden skin! I asked WTH you doing??? His reply...nobody eats that brown skin sh*t! 

    And that was the last time I egged a turkey for them!
    Re-gasketing America one yard at a time.
    · Share on FacebookShare on Twitter
  • dmourati
    dmourati Posts: 1,268
    Options
    RRP said:
    ]Then right before we were going to eat I walked out to their kitchen and saw my BIL stripping off the last of that beautiful golden skin! I asked WTH you doing??? His reply...nobody eats that brown skin sh*t! 

    HEATHEN!
    Mountain View, CA
    · Share on FacebookShare on Twitter
  • Grillinois
    Grillinois Posts: 165
    Options
    Again I apologize for the hijack, @RRP we have many successful years using the oven and properly resting the bird. I’ve never egged a turkey and this will be his first fry. I have fried several in the past but it’s been 10 years or so. Yes at his house and his mess. I told him just the peanut oil will cost close to 40 or 50. I think I will spatch a backup bird...and maybe a SRF ham to ensure no one goes hungry. 
    Joliet, IL
    Large, Mini, Stoker, Smobot
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Grillinois said:
    My brother wants to fry our bird this year. Would you brine if you plan to fry it?
    @JMCXL
    I would like to apologize up front for the semi hijack. But I would like to offer my thoughts on frying brined birds or brined “anything” for that matter. 
     
    @Grillinois
    It’s not necessary to brine them. But if you are asking if it’s ok or safe to fry birds that have been brined, then here you go.
    Everyone of these fried birds you see here was brined. I have been frying brined birds for over 3 decades with no issues at all. But as with all things, let your conscious be your guide my friend. 
    In the first pic I’m cold frying in 50/50 lard and butter. 

    Heck I even brine soft shell crabs from time to time. 



    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Grillinois
    Grillinois Posts: 165
    Options
    @SGH thanks for your comment. Some of your birds look a lot like crabs but they all look delicious!
    Joliet, IL
    Large, Mini, Stoker, Smobot
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Grillinois said:
    @SGH thanks for your comment. Some of your birds look a lot like crabs but they all look delicious!
    Thanks for the compliments my friend. You must of missed my comment about frying brined crabs. See the below quote from above. 
    SGH said:
    Heck I even brine soft shell crabs from time to time. 




    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Grillinois
    Grillinois Posts: 165
    Options
    @SGH you had me at lard and butter
    Joliet, IL
    Large, Mini, Stoker, Smobot
    · Share on FacebookShare on Twitter
  • GoooDawgs
    GoooDawgs Posts: 1,060
    Options
    RRP 

    Talk about an EXPENISE Thanksgiving trip! 
    C'mon... where are our grammar police with Ron's typo here?!?!

    "Expenise" is hilarious -  how do you pronounce that?   =)
    Milton, GA 
    XL BGE & FB300
    · Share on FacebookShare on Twitter
  • tjv
    tjv Posts: 3,830
    edited November 2018
    Options
    GregW said:
    I did a test run brined Turkey a few weeks ago. The brine was one that Costco sells. The results after a 24 hr brine were less than spectacular. The Turkey certainly was moist, moist to a fault. The meat had a watery consistency and taste.
    I think I'm going to give the dry brine method a try. It supposedly helps the Turkey retain it's moisture while also keeping it texture and flavor.

    Good luck with yours and let us know how it turns out.  
    you need to check the packaging label and see if the bird has been injected, usually 3-15 percent of a salt based solution.  If the bird had been injected, I would not brine. If you brine, you are in some respect brining an already brined bird. Bird could become very salty tasting and like your results, mushy- like meat....

    forgot to mention,  our CGS tuesday facebook talk is turkey.....

    t
    www.ceramicgrillstore.com ACGP, Inc.
    · Share on FacebookShare on Twitter

Categories