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Turkey Brine

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 (3) - Woo, PS Woo     MM - Woo     Medium - 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 
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Comments

  • GregWGregW Posts: 1,965
    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.  
    Birmingham, AL
  • JMCXLJMCXL Posts: 1,393
    edited November 2018
    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 (3) - Woo, PS Woo     MM - Woo     Medium - 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/

  • GregWGregW Posts: 1,965
    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.
    Birmingham, AL
  • JMCXLJMCXL Posts: 1,393
    Happy with the cook

    Northern New Jersey
    XL - Woo2, AR      L (3) - Woo, PS Woo     MM - Woo     Medium - 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/

  • My brother wants to fry our bird this year. Would you brine if you plan to fry it?
    Joliet, IL
    Large, Mini, Stoker, Smobot
  • JMCXLJMCXL Posts: 1,393
    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 (3) - Woo, PS Woo     MM - Woo     Medium - 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/

  • @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
  • RRPRRP Posts: 22,956
    @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!
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • dmouratidmourati Posts: 586
    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
  • 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
  • SGHSGH Posts: 26,474
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • @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
  • SGHSGH Posts: 26,474
    @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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • @SGH you had me at lard and butter
    Joliet, IL
    Large, Mini, Stoker, Smobot
  • GoooDawgsGoooDawgs Posts: 1,030
    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
  • tjvtjv Posts: 3,828
    edited November 2018
    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.
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