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Brining night in Canada
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Carnivor T
Posts: 53
Yes, tomorrow is turkey time in Canada.
And it will be my first turkey on my large BGE egg.
With the help of many of you on the forum I came to make my brine that is in the freezer to bring down its temp. before I brine my bird;
half gallon of spring water, half of gallon of apple juice, one and a half cup of kosher salt, half of cup of brown sugar, 3 garlic clove, tarragon leaves, oregano, thyme, sage.
I have a question, is this brine will do the job on my 13 pounds turkey. how long idealy
15 min per pound at 325F ok for a start ?
set up in the egg ? is it better to put the bird in an inverted rib rack in a pa, starting with the bottom up for the first hour and reverse breast up for remaining(procedure to try to equal breast and thighs temp.) If I put ice on breast for an hour before I cook is this reversal still necessary.
Merçi
JF
And it will be my first turkey on my large BGE egg.
With the help of many of you on the forum I came to make my brine that is in the freezer to bring down its temp. before I brine my bird;
half gallon of spring water, half of gallon of apple juice, one and a half cup of kosher salt, half of cup of brown sugar, 3 garlic clove, tarragon leaves, oregano, thyme, sage.
I have a question, is this brine will do the job on my 13 pounds turkey. how long idealy
15 min per pound at 325F ok for a start ?
set up in the egg ? is it better to put the bird in an inverted rib rack in a pa, starting with the bottom up for the first hour and reverse breast up for remaining(procedure to try to equal breast and thighs temp.) If I put ice on breast for an hour before I cook is this reversal still necessary.
Merçi
JF
Comments
-
I think after brining 12 hrs, you will be between 11 and 13 min per pound. Check at about 3/4 time and monitor closly. I do breast up (chill breast) and let it cook on its own. Check Mad Max recipe on the Naked Whiz web site for a more detailed instruction. Good luck, eh?
Al -
i brined my very first turkey and it felt like i was eating a ham in the form of a turkey....never brined again since then.so i would be carefull on the brine and time that you want to let it soak!
good luck ! -
mike,
I brined chicken halves and I liked the taste, I don't know if brining a fresh turkey is worth it if it tastes like a ham. -
Probably too late now but I have never ever set a turkey into a brine. As Max said I'd rather taste the bird then the brine.
You brine to maintain moisture and give some flavor. Turkey taste good without a brine and the eggs ability to maintain moisture eliminates the need for the brine.
I just stuck a bone-in turkey breast into a stock pot for soup. What was left of it was just as moist as the day I cooked it in my egg.
Save the brine for gassers and offsets..
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