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Started By
Message
Brine, inject, or both?
Posted on 11/24/13 at 6:10 pm
Posted on 11/24/13 at 6:10 pm
I have always injected my fried turkey (and gotten good results) but have good friends who swear by brining. Anybody switched and have an opinion? Anyone do both at the same time?
11
Posted on 11/24/13 at 7:11 pm to The_Velour_Fog
Was wondering the same. I've always fried with and without injection but never tried brining. Any good brine mix suggestions?
Posted on 11/24/13 at 7:55 pm to The_Velour_Fog
Neither. I just heavily pour Tony's everywhere I can get it.
Posted on 11/24/13 at 8:01 pm to X82ndTiger
all the brine recipes I have seen have salt, brown sugar, and some combination of herbs. Many also have citrus (oranges and/or lemons). Herbs usually include thyme, rosemary, bay leaf, or some combination. I will likely try something simple (salt sugar and bay leaf) so as not to clash with the flavors of the injection.
Posted on 11/24/13 at 8:47 pm to The_Velour_Fog
unless you are getting a fresh turkey dont brine. the frozen are all injected with a salt solution and brining makes them way too salty
do a wet brine and put butter and herbs under the skin
do a wet brine and put butter and herbs under the skin
This post was edited on 11/24/13 at 8:49 pm
Posted on 11/24/13 at 9:07 pm to The_Velour_Fog
I would brine only or inject only. When I do it, I choose brine
Posted on 11/24/13 at 9:38 pm to jojothetireguy
1/4 cup of salt to 1/2 gallon of water is all you need. I like to brine mine for 24 hours.
put the turkey in an ice chest with the brine mixture and keep it cool with 1/2 gallon milk jugs filled with water and frozen so it doesnt dilute your brine. Change them out when they start to defrost.
put the turkey in an ice chest with the brine mixture and keep it cool with 1/2 gallon milk jugs filled with water and frozen so it doesnt dilute your brine. Change them out when they start to defrost.
Posted on 11/24/13 at 9:51 pm to CHEDBALLZ
people have been doing sweet tea brines lately also, could have that a shot
Posted on 11/24/13 at 10:41 pm to The_Velour_Fog
I always inject with tony's creole butter...and frankly, don't see any reason to try anything else...
Posted on 11/25/13 at 5:25 am to CE Tiger
I've brined previously frozen turkey with good results. I smoked it and it was a hit, so much so, that family members are asking me to do theirs for their dinners along with mine.
I would imagine that because I'm exposing it to a lower heat for a much longer duration it works better than roasting, in an oven, where it could end up being almost spongy?
I would imagine that because I'm exposing it to a lower heat for a much longer duration it works better than roasting, in an oven, where it could end up being almost spongy?
Posted on 11/25/13 at 9:27 am to The_Velour_Fog
Done just inject, just brine, and both. Both brine and inject have yielded the best results imo
Posted on 11/25/13 at 12:25 pm to The_Velour_Fog
What's the boards opinion on best time to inject? Right before frying? Night before? Several consecutive days before?
Posted on 11/25/13 at 12:34 pm to Stexas
quote:
I've brined previously frozen turkey with good results. I smoked it and it was a hit, so much so, that family members are asking me to do theirs for their dinners along with mine
I'm looking to do the same thing, brine/smoke. What's your brine recipe?
Posted on 11/25/13 at 2:07 pm to ColoradoAg03
I use Alton Brown's:
Gallon veggie broth
1 cup kosher salt
1/2 cup brown sugar
1 Tbsp pepper corns
1 1/2 t allspice berries
1 1/2 t candied ginger
1 gallon water
Ice
boil everything (except ice) until ginger desolves, about 10 minutes. Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice. soak for 8 to 18 hours... no more than that or I've heard it will get too soft.
EDT: I smoke mine with apple wood at 225 until the deepest part of the breast gets to 165. Let it rest for about 30 minutes.
Gallon veggie broth
1 cup kosher salt
1/2 cup brown sugar
1 Tbsp pepper corns
1 1/2 t allspice berries
1 1/2 t candied ginger
1 gallon water
Ice
boil everything (except ice) until ginger desolves, about 10 minutes. Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice. soak for 8 to 18 hours... no more than that or I've heard it will get too soft.
EDT: I smoke mine with apple wood at 225 until the deepest part of the breast gets to 165. Let it rest for about 30 minutes.
This post was edited on 11/25/13 at 2:09 pm
Posted on 11/25/13 at 2:23 pm to The_Velour_Fog
Inject
Posted on 11/25/13 at 2:54 pm to Geauxlden Eagle
quote:
Night before
Posted on 11/25/13 at 4:02 pm to Stexas
quote:
1 cup kosher salt
This is key people!!! Don't not use regular table salt.
Posted on 11/25/13 at 4:06 pm to CHEDBALLZ
(no message)
This post was edited on 10/20/14 at 7:31 pm
Posted on 11/25/13 at 6:57 pm to Spankum
quote:
I always inject with tony's creole butter.
That crap is as fake as can be. Use your own melted butter mixed with seasoning.
Posted on 11/25/13 at 6:59 pm to Stexas
quote:
Cool in fridge until cold, then I put turkey in a clean 5 gallon bucket and then poor this on top and cover with ice.
I did this one time and noted that at the top of the bucket the brine was 38 degrees but at the bottom it was 68. I tossed that turkey after it spent a night like that.
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