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Brining a turkey & other tips
Posted on 11/19/14 at 2:47 pm
Posted on 11/19/14 at 2:47 pm
In charge of the turkey this Thanksgiving, and have never done one. Family members have always cooked, but they have died off or will be out of town.
1) Anyway, im reading about brining, and brining bags...So you put the turkey in a brining bag, and do you include the brine in the bag? Or pour the brine over the turkey while inside the bag?
2)I plan on smoking it. Was probably going to use hickory or maple. Am I on the right path?
3)do you stuff the cavity with anything? If so, what do you use?
4)Ive seen a varying of cook temps. Im going to use my BGE. So things i read, they say 225. Others as high as 350.
Thanks in advance & Happy thanksgiving
1) Anyway, im reading about brining, and brining bags...So you put the turkey in a brining bag, and do you include the brine in the bag? Or pour the brine over the turkey while inside the bag?
2)I plan on smoking it. Was probably going to use hickory or maple. Am I on the right path?
3)do you stuff the cavity with anything? If so, what do you use?
4)Ive seen a varying of cook temps. Im going to use my BGE. So things i read, they say 225. Others as high as 350.
Thanks in advance & Happy thanksgiving
Posted on 11/19/14 at 2:54 pm to Lester Earl
I would brine in a cooler.
Posted on 11/19/14 at 3:05 pm to KosmoCramer
That's what I was going to do; just not sure about this brining bag. Do you add the brine in the bag or leave it separate on the outside
Posted on 11/19/14 at 3:07 pm to Lester Earl
Blackened Out likes the dry brine better. Have you considered that? Seems much easier than having to deal with a cooler etc...
If you smoke it, I suggest pecan wood. It's terrific for turkey.
If you smoke it, I suggest pecan wood. It's terrific for turkey.
Posted on 11/19/14 at 3:08 pm to Gris Gris
quote:
Blackened Out likes the dry brine better. Have you considered that? Seems much easier than having to deal with a cooler etc...
maybe he'll chime in. Im not sure what that is exactly. like a rub?
Posted on 11/19/14 at 3:11 pm to Lester Earl
Posted on 11/19/14 at 3:11 pm to Lester Earl
Yeah, basically a salt rub with some pepper, herbs and spices of choice.
Posted on 11/19/14 at 3:14 pm to Lester Earl
Posted on 11/19/14 at 3:15 pm to Lester Earl
Williams sonoma dry brine is legit
Posted on 11/19/14 at 3:18 pm to Lester Earl
THIS
Great tips in the link above in every step of preparing a perfect bird. After I used the above techniques to smoke, I swore I'd never make a turkey any other way. Some of the stuff they mention seem unconventional, like not letting the bird rest, the higher temp of the smoker, etc, but I'm telling you it turns out fantastic. Click around on that site for other great cooking tips.
Great tips in the link above in every step of preparing a perfect bird. After I used the above techniques to smoke, I swore I'd never make a turkey any other way. Some of the stuff they mention seem unconventional, like not letting the bird rest, the higher temp of the smoker, etc, but I'm telling you it turns out fantastic. Click around on that site for other great cooking tips.
Posted on 11/19/14 at 3:19 pm to Lester Earl
Dry brine.
Stuffing I generally use the a lemon with some holes punched in it and thing of garlic cut in half.
Everything else is debatable.
Stuffing I generally use the a lemon with some holes punched in it and thing of garlic cut in half.
Everything else is debatable.
Posted on 11/19/14 at 3:21 pm to Lester Earl
First: Basic Brine rule of thumb is 1 cup salt, 1 cup sugar per gallon of water. Add anything else you like, peppercorns, citrus peel whatever.
I use a huge bowl and cover and put in outside icebox. Never used a brining bag but this is how you need to do it. Put the turkey in the bag and add water to cover completely. Then remove turkey and pour water in a bowl to measure how much you have. This way you know your measurements to get the ratio right. After 1st gallon I cut back on the salt a bit but keep the sugar.
Turkey should really brine 24 hours and you want to make sure it is completely covered. Then take it out rinse very well several times in cool water. Drain and pat dry inside and out. Then put on a rack and back into the icebox for a few hours up to a day, uncovered to dry really well. Remove, season and cook however you like.
I don't stuff anymore, I do that on the side or actually my wife does.
Use whatever wood you like, just don't overdo it, which I think most people do. Just my taste maybe, but I just prefer a mild smoke.
I'd cook around 300-325 on my Egg but USE A MEAT THERMOMETOR. Buy one if you don't already have one. Don't guess.
Good luck
I use a huge bowl and cover and put in outside icebox. Never used a brining bag but this is how you need to do it. Put the turkey in the bag and add water to cover completely. Then remove turkey and pour water in a bowl to measure how much you have. This way you know your measurements to get the ratio right. After 1st gallon I cut back on the salt a bit but keep the sugar.
Turkey should really brine 24 hours and you want to make sure it is completely covered. Then take it out rinse very well several times in cool water. Drain and pat dry inside and out. Then put on a rack and back into the icebox for a few hours up to a day, uncovered to dry really well. Remove, season and cook however you like.
I don't stuff anymore, I do that on the side or actually my wife does.
Use whatever wood you like, just don't overdo it, which I think most people do. Just my taste maybe, but I just prefer a mild smoke.
I'd cook around 300-325 on my Egg but USE A MEAT THERMOMETOR. Buy one if you don't already have one. Don't guess.
Good luck
Posted on 11/19/14 at 3:29 pm to Lester Earl
Posted on 11/19/14 at 3:30 pm to Lester Earl
I use a 3 gallon version of this. I pitch a little ice in with the bird. Stays cold overnight.
I also use it to hold my brisket when I smoke one to serve elsewhere. This thing gets more use in my kitchen than my Kitchenaid mixer.
This post was edited on 11/19/14 at 3:37 pm
Posted on 11/19/14 at 3:42 pm to Gris Gris
quote:
Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
The turkey is being delivered on Tuesday, do you still think it will be effective if i dry brine it from delivery on Tues up until i cook it, which will be late Wed night or early Thurs morning.
or should i just go with the 24hr wet brine?
Posted on 11/19/14 at 3:47 pm to Lester Earl
Yes. You can even dry brine while you defrost it.
You dont need the full three days, but please dont cook your turkey Wednesday night. If you are going to do that, you may as well fry the sucker.
You dont need the full three days, but please dont cook your turkey Wednesday night. If you are going to do that, you may as well fry the sucker.
Posted on 11/19/14 at 3:47 pm to Lester Earl
BO would be better equipped to answer that. I haven't dry brined.
Posted on 11/19/14 at 3:50 pm to BlackenedOut
quote:
You dont need the full three days, but please dont cook your turkey Wednesday night. If you are going to do that, you may as well fry the sucker.
i meant technically Thurs morning. It may still be dark so i said late Wed night. These people want to eat so damn early this year. at 11am.
ETA: and thanks for the tips. Everyone
This post was edited on 11/19/14 at 3:51 pm
Posted on 11/19/14 at 3:57 pm to Lester Earl
Ive dry brined for as few as 24 hrs with excellent results
Posted on 11/19/14 at 4:00 pm to Lester Earl
THIS article has a ton of information, even if you aren't using this specific recipe, and includes an endorsement of dry brining.
ETA: I see Degas has posted it already. Good man.
ETA: I see Degas has posted it already. Good man.
This post was edited on 11/19/14 at 4:05 pm
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