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Started By
Message
Wet Brine
Posted on 11/26/19 at 2:15 pm
Posted on 11/26/19 at 2:15 pm
sup Baws,
gonna wet Brine again this year but wanted to get some ideas from the food board.
salt, sugar, peppercorn, rosemary, garlic, shallots ACV orange, lemon.
do y'all do anything different?
if you dry brine, sup with that?
Happy T-day,
oats
gonna wet Brine again this year but wanted to get some ideas from the food board.
salt, sugar, peppercorn, rosemary, garlic, shallots ACV orange, lemon.
do y'all do anything different?
if you dry brine, sup with that?
Happy T-day,
oats
11
Posted on 11/26/19 at 2:22 pm to oatmeal
I am using apple cider this year for a large portion of the liquid
Posted on 11/26/19 at 2:25 pm to oatmeal
I’m gonna try the Alton Brown recipe for the first time. This is what his brine is:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
Posted on 11/26/19 at 2:31 pm to oatmeal
quote:
if you dry brine, sup with that?
It works better.
Posted on 11/26/19 at 2:34 pm to Centinel
so, how do YOU do it?
Posted on 11/26/19 at 2:37 pm to oatmeal
Kosher salt mixed with baking powder. Six to two ratio.
Spatchcock the turkey and cover liberally with the salt mixture. Let sit overnight, or up to two days in the fridge so the skin dries out and the salt does its osmosis thing. Rub down with a bit of oil and add whatever rub you're using.
Smoke/roast at 350 or more. Makes for a super juicy bird with crispy skin.
Spatchcock the turkey and cover liberally with the salt mixture. Let sit overnight, or up to two days in the fridge so the skin dries out and the salt does its osmosis thing. Rub down with a bit of oil and add whatever rub you're using.
Smoke/roast at 350 or more. Makes for a super juicy bird with crispy skin.
Posted on 11/26/19 at 3:00 pm to oatmeal
quote:
if you dry brine, sup with that?
It's easier and tastier.
Posted on 11/26/19 at 3:43 pm to oatmeal
I’ve been smoking my turkeys the last few years and wet brining with just salt and sugar.
When roasting, I can see the benefit of adding herbs/spices/citrus/acv/stock to your brine...but I can’t taste a difference once it comes off the smoker.
When roasting, I can see the benefit of adding herbs/spices/citrus/acv/stock to your brine...but I can’t taste a difference once it comes off the smoker.
Posted on 11/26/19 at 3:47 pm to crews12
quote:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
I've done this a few times. Comes out great.
The iced water is just to keep it cold overnight fyi.
Posted on 11/26/19 at 4:01 pm to Rainydave
quote:
but I can’t taste a difference once it comes off the smoker.
You could be oversmoking the bird. We have been smoking turkey for over 40 years. Oil up the bird, rub with seasoned salt, pepper, and a few things that I still can't get my mom to divulge. Bag it up in the fridge for 3 days. Take it out of the bag for the last day.
Smoke at 325-350 in a water smoker with only about 6 oz-8oz of chips max.
Toss in the neck and giblets until done for the gravy.
I don't know if it helps, but we flip the bird over about every hour. This is for a 20lb minimum bird. You cannot find enough meat to feed a mouse on the bird after my friends and family are done with it.
The skin is a deep mahogany that's nice and crispy. That skin has caused fights in the family if you are caught nicking any before it's served. lol
Posted on 11/26/19 at 4:45 pm to oatmeal
This stuff yields a very tasty bird
Posted on 11/26/19 at 5:00 pm to oatmeal
quote:
if you dry brine, sup with that?
From a flavor perspective, it's about even with wet brining. That being said, it's been shown time and time again that it results in skin that is more crispy and more rich in color.
I dry brine. Use salt and brown sugar in a half cup salt to one tablespoon sugar ratio scaling to however much you need for the size of your bird, and add whatever spice profile to it you want.
For my 18 pound bird I will use 1 cup salt, 3 tablespoons of brown sugar, and about a quarter cup of Tony's. I add an extra tablespoon of sugar to offset the salt content in the Tony's.
I'll coat it first thing tomorrow morning when I get up around 5a to cook sometime around 9a Thursday. He or shill will spend the time uncovered in the fridge on a grate so it's not sitting in juices.
Posted on 11/26/19 at 6:42 pm to oatmeal
I’m also doing the Alton Brown method
Posted on 11/26/19 at 6:55 pm to oatmeal
Can you not spell, sup? Wtf?
Posted on 11/26/19 at 8:09 pm to convertedtiger
quote:
You could be oversmoking the bird
It’s entirely possible. I like quite a bit of smoke, which is one of the few things my father-in-law agree on, haha.
I like the way my skin comes out...but it’s definitely never inspired any fights. I’ll give your method a swing for Christmas.
Posted on 11/26/19 at 8:15 pm to oatmeal
quote:
Wet Brine
Brine
Posted on 11/27/19 at 8:22 am to oatmeal
Mine is in a bucket in the freezer at the moment.
Turkey. A lb of Creole seasoning. A lb of sugar. A few bay leaves.
The tricky part is we are about to drive home from vacation. So that bad boy is riding shotgun on my side by side in the trailer for the next 12 hours
Soon as I get home. Injecting with brine, seasoning the cavity. Patting dry.
And putting it in a roasting pan in the fridge with a tiny USB fan pointed at it to help dry the skin.
Turkey. A lb of Creole seasoning. A lb of sugar. A few bay leaves.
The tricky part is we are about to drive home from vacation. So that bad boy is riding shotgun on my side by side in the trailer for the next 12 hours
Soon as I get home. Injecting with brine, seasoning the cavity. Patting dry.
And putting it in a roasting pan in the fridge with a tiny USB fan pointed at it to help dry the skin.
Posted on 11/27/19 at 11:48 am to X123F45
I have always wet brined in the past, tried dry last thanksgiving and will dry brine from now on. Easier, crispier skin, and a great tasting bird.
Posted on 11/27/19 at 11:54 am to rented mule
Tried a brine last night. Will let everyone know how it turns out:
Half Gallon of Apple Cider.
Fresh Thyme, sage, rosemary, parsley
bay leaves
Orange and Lemon (Quartered)
Onion (Quartered)
Two celery stalks
1 clove of garlic
black peppercorn
1 cup of salt
1 cup of brown sugar
Brought to a boil, until salt dissolved, turned off heat, added about a gallon of ice. When temperature all the way down, added turkey. Leaving it in for 24 hours, turned over once.
Half Gallon of Apple Cider.
Fresh Thyme, sage, rosemary, parsley
bay leaves
Orange and Lemon (Quartered)
Onion (Quartered)
Two celery stalks
1 clove of garlic
black peppercorn
1 cup of salt
1 cup of brown sugar
Brought to a boil, until salt dissolved, turned off heat, added about a gallon of ice. When temperature all the way down, added turkey. Leaving it in for 24 hours, turned over once.
This post was edited on 11/27/19 at 11:55 am
Posted on 11/27/19 at 12:47 pm to Fun Bunch
Im wet brining with the Alton Brown Recipe. Its coming out tonight and being put in the fridge uncovered so it can dry though.
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