- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brining Solutions for turkey
Posted on 11/14/16 at 7:11 am
Posted on 11/14/16 at 7:11 am
I'm going to smoke a turkey this year and I wanted to get some ideas on solutions y'all have had success with.
4
Posted on 11/14/16 at 7:18 am to FulshearTiger
Posted on 11/14/16 at 8:53 am to FulshearTiger
I find dry brining with salt to be the easiest and best way to do a Turkey in the smoker
This post was edited on 11/14/16 at 8:53 am
Posted on 11/14/16 at 8:55 am to therick711
How long do you normally dry brine? Only salt or do use other ingredients in it? Just trying to get some different perspectives.
Posted on 11/14/16 at 9:04 am to FulshearTiger
This method has worked great for us the last few years.
Dry brined turkey (aka Judy Bird)
Dry brined turkey (aka Judy Bird)
Posted on 11/14/16 at 9:36 am to FulshearTiger
Given the chemical reactions, they only thing that is truly going to penetrate is the salt. So I just use the salt and do it over night the day before I cook the turkey. You can fully season before if you want, it just won't make any difference in terms of the actual brining procedure.
Posted on 11/14/16 at 9:50 am to therick711
quote:
I find dry brining with salt to be the easiest and best way to do a Turkey in the smoker
I think it's the best way to do it, period.
Posted on 11/14/16 at 12:42 pm to FulshearTiger
1/2 cup of salt to a gallon of water.
Posted on 11/14/16 at 3:31 pm to FulshearTiger
LINK
Dry brine= less mess & better skin.
Are you hanging the bird in you smoker? If not try spatchcocking it for even cooking.
Dry brine= less mess & better skin.
Are you hanging the bird in you smoker? If not try spatchcocking it for even cooking.
Posted on 11/14/16 at 3:51 pm to BigDropper
Can you fit a decent sized turkey spatchcocked on an 18.5' Weber Smokey Mountain?
Posted on 11/14/16 at 4:04 pm to KosmoCramer
quote:
a decent size turkey
To me this is a #12-15 bird, so yes!
Posted on 11/14/16 at 4:21 pm to BigDropper
With the dry brine way can you still inject the turkey with say cajun butter? I'm smoking a turkey for the first time this year I want the turkey to turn out great. I might try the dry brine I just want to see if injecting the turkey after doing the dry brine would be to much or pointless.
Posted on 11/14/16 at 6:21 pm to LSUfansabanhater
I don't see any reason why you couldn't.
What is the salt content?
That will determine whether it is a good idea or not.
What is the salt content?
That will determine whether it is a good idea or not.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News