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Turkey Brine?
Posted on 11/18/15 at 7:48 am
Posted on 11/18/15 at 7:48 am
I've been doing smoked turkey the past few years, no complaints. Was thinking of trying something new this year and brining. Maybe moister? more flavor?
never done it before. Usually just inject em, and electric smoker (drunken style on an empty pineapple juice can as a stand)
Thoughts?
never done it before. Usually just inject em, and electric smoker (drunken style on an empty pineapple juice can as a stand)
Thoughts?
This post was edited on 11/18/15 at 7:51 am
4
Posted on 11/18/15 at 8:28 am to LSUTIGERTAILG8ER
quote:
Maybe moister? more flavor?
Yep and yep.
Alton Brown's Classic Brined and Roasted Turkey
or
A Simple Brine Recipe - This one has herbs and whatnot in it too.
I don't know if you ever read Food Lab, but that dude knows his shite and he'll go on and on about the importance of brining.
Here is his article on it.
It is pretty in-depth and science-y, but interesting. He posts photos of brine vs. not brined as well.
This post was edited on 11/18/15 at 8:30 am
Posted on 11/18/15 at 8:35 am to LouisianaLady
Would brining a turkey you plan on frying make a difference?? Just curious.
Posted on 11/18/15 at 8:45 am to Trout Bandit
I would recommend dry brining a fried turkey (or dry brining in general).
Posted on 11/18/15 at 8:51 am to LouisianaLady
I use this brine on both chicken and turkey. It's called the "Slaugherhouse Poultry Brine" and I got it from the smoking meat forum. It's pretty damn good.
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Posted on 11/18/15 at 8:53 am to LSUTIGERTAILG8ER
Please dry brine.
Wet brine creates a turkey sponge.
Wet brine creates a turkey sponge.
Posted on 11/18/15 at 8:58 am to AppyTiger
quote:
I would recommend dry brining a fried turkey (or dry brining in general).
^^^^this
I dry brined our turkey last year with a dry brine blend from William Sanoma. It was simple and the bird turned perfect.
I'll never wet brine another turkey.
Posted on 11/18/15 at 9:09 am to LSUGrad00
This warms my hard heart to see folks dry brining turkeys in lieu of the awfulness that is a wet brined bird. Perhaps in a few years people will stop frying them...
Posted on 11/18/15 at 9:12 am to LSUGrad00
I've always wet brined and never had any problems with any poultry or pork. I'm sure dry brining works well too.
Hat Tricks above is a good start. I'd use a bit more sugar.
I'll brine2 this year and I'll debone one of them and stuff.
Fitzmorris loves this time of year because he will talk about brining ad nauseum.
Hat Tricks above is a good start. I'd use a bit more sugar.
I'll brine2 this year and I'll debone one of them and stuff.
Fitzmorris loves this time of year because he will talk about brining ad nauseum.
Posted on 11/18/15 at 9:14 am to Martini
quote:
I've always wet brined and never had any problems with any poultry or pork
It's not that it's a problem per se. It's that dry brining is so much better. I feel like people have been so conditioned against dry turkey that they have gone overboard and prefer meat with a wet sponge consistency just because it's moist.
This post was edited on 11/18/15 at 9:16 am
Posted on 11/18/15 at 9:29 am to Mo Jeaux
Would any of your dry briners care to share your recipe? I'm smoking 2 turkeys and I usually wet brine. Help me convert.
Posted on 11/18/15 at 9:31 am to Mo Jeaux
Well it may be better but if anyone is getting a sponge consistency it's not me.
But since I am doing two I'll do one of each and let the crowd decide in a blind tasting.
Give me a dry brine to use and timeframe on say 16 lb turkey.
But since I am doing two I'll do one of each and let the crowd decide in a blind tasting.
Give me a dry brine to use and timeframe on say 16 lb turkey.
Posted on 11/18/15 at 9:33 am to MightyYat
Mine changes every year as I experiment. Honestly, my first year doing it, I just used kosher salt and freshly ground pepper. I coated the inside and outside of the bird and let it sit in the fridge for about 14 hours.
I haven't decided what tweaks I'm going to make this year.
I haven't decided what tweaks I'm going to make this year.
Posted on 11/18/15 at 9:34 am to LSUTIGERTAILG8ER
I've never brined a turkey that I'm frying, and never plan on it.
Posted on 11/18/15 at 9:35 am to Martini
Google Russ Parson's Dry Brine Turkey.
But in general its a tablespoon of salt per 5 pounds. I do it from about Monday night - Wednesday night and then let the bird sit uncovered in fridge overnight.
But in general its a tablespoon of salt per 5 pounds. I do it from about Monday night - Wednesday night and then let the bird sit uncovered in fridge overnight.
Posted on 11/18/15 at 9:37 am to BlackenedOut
So almost every food article I've read about brining says you shouldn't brine frozen turkeys because they already have a high salt content. Are y'all using fresh turkeys?
Posted on 11/18/15 at 9:39 am to MightyYat
I've done both. You can even dry brine as it defrosts.
Posted on 11/18/15 at 9:40 am to Martini
Remove innards, rinse and pat dry. Loosen skin, rub inside cavity, meat and skin with kosher salt, lemon zest, orange zest, black pepper, paprika, sage, thyme and rosemary. Place breast side up in fridge for 3 days. Take out and roast, smoke or fry.
Posted on 11/18/15 at 9:55 am to AppyTiger
quote:
Remove innards, rinse and pat dry.
Please for the love of all that is holy, QUIT RINSING OFF POULTRY! You're effectively exploding a salmonella bomb in your kitchen.
Don't Wash Your Poultry
And go for the dry brine.
In general, just read this website:
Ultimate Smoked Turkey
Posted on 11/18/15 at 9:57 am to The Last Coco
quote:
Please for the love of all that is holy, QUIT RINSING OFF POULTRY! You're effectively exploding a salmonella bomb in your kitchen.
Oh for Christ's sake.
People act like raw poultry should be treated like nuclear waste. Rinse your birds and buy some clorox wipes.
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