Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: SteveZ on November 15, 2017, 09:07:15 AM
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Hey guys
Looking for a Good Turkey Brine. I don't usually brine, but may try it this year!
Thanks
SteveZ
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Dry brine or wet brine? I've never done wet because I can never find a bucket big enough. But I dry brine all the time (not just turkey)
Try Naturiffic Harvest dry brine: https://www.naturiffic.com/
Before, I used to just rub the bird down with butter and kosher salt, sprinkle with Simon and Garfunkel rub, sit in fridge overnight.
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Got no opinion here, but only to note that @AnotherPintPlease posted a video saying he used to wet brine and now prefers dry. Either way, ya gotta have a lot of room cleared away in the fridge unless it's already cold enough outside where you live. I'd have to put a freakin' cage around the bird to keep the dogs away from it if I put it outside anywhere.
Anything to add to that, Mike?
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Hey guys
Looking for a Good Turkey Brine. I don't usually brine, but may try it this year!
Thanks
SteveZ
After trying more complicated brines, I keep it simple. It tastes better
This link is spot on.
http://www.instructables.com/id/Basic-Turkey-Brine/
I use brown sugar, not refined white sugar.
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Check out this article: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html
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Check out this article: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html
Seen it, tried dry brining...I still prefer wet brining....but some here do prefer dry brining.
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Just my opinion here but I don't think a brine is necessary for any of the turkeys coming from the huge processing farms. If you read the packaging they usually inject a salt/brine solution in the bird before packaging them. I think this negates any need for additional brine process before cooking. Now, if you were to be lucky enough to kill your own wild turkey and process it on your own then you'd want to brine it (if you didn't like the wild game taste) and to help it stay juicy. I see tons of posts here come fall time about dry and wet brine and to each their own. I've had store bought and wild turkey and I think the main purpose of the brine is to remove the game taste. I haven't dried out a bird yet and I don't brine. Your call and your time and effort. Good luck!
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http://madhunkymeats.com/product/poultry-brine-1-gallon (http://madhunkymeats.com/product/poultry-brine-1-gallon) and check out his poultry brine... good stuff!
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I’ve never brined but Malcolm never steers you wrong. He brines and injects. I’d like to try this one.
https://youtu.be/YrhpPMi_Eds
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I've done a wet brine over night before and didn't notice any difference. This yr dry brine with coshire salt for 24 hrs.
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Wet brine and cut the salt.. (Your bird prob. Is in solution already.) I use a brine utilizing vegetable broth. Then smoke with a few chunks of plum wood...mmmm...
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http://madhunkymeats.com/product/poultry-brine-1-gallon (http://madhunkymeats.com/product/poultry-brine-1-gallon) and check out his poultry brine... good stuff!
X2....MH brines are all I use...
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I don't post here much, but it would be remiss if I didn't share this
http://www.cookshack.com/brining-101
Lots of good info on brining here. Scroll down to Chapter-4 Brining Recipes where you'll find the recipe for Smokin Okies Holiday Turkey Brine. You'll be glad you did :)
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Got no opinion here, but only to note that @AnotherPintPlease posted a video saying he used to wet brine and now prefers dry. Either way, ya gotta have a lot of room cleared away in the fridge unless it's already cold enough outside where you live. I'd have to put a freakin' cage around the bird to keep the dogs away from it if I put it outside anywhere.
Anything to add to that, Mike?
You hit the nail on the head! Between turkeys already being pumped full of fluid, to the hassle of having to heat up the brine water, to cooling the brine water (even with the aid of ice), to finding fridge space for it, has made the dry brine my go-to process. It's even better when spatchcocking, as you get access to the complete surface area of the bird. Plus, that skin, that wonderful skin...!
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Thanks. I've committed to the rotisserie this year, which I can't imagine would be "worse" than spatchcock since I have no time limit really. My comment re: dry brine was in reference to still wanting to fridge it for a while. Even without being in a bucket it'll still take up room there.
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Thanks. I've committed to the rotisserie this year, which I can't imagine would be "worse" than spatchcock since I have no time limit really. My comment re: dry brine was in reference to still wanting to fridge it for a while. Even without being in a bucket it'll still take up room there.
Nice! When it comes down to it, the rotisserie is my favorite method and it's perfect for the kettle. And yes, fridge space is a premium whether you wet or dry brine. The only difference is can dry brine without having to remove upper shelves!!
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... The only difference is can dry brine without having to remove upper shelves!!
I'm probably going to need to source a square or small rectangular pan + matching wire rack for it. Something just big enough to hold the bird but no more ... we have a side-by-side fridge and so there isn't a lot of horizontal space. I'l test fit some of our cookie sheets first. And we have some racks but they are those non-stick cooling racks intended for cookies coming out of the oven.
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Years ago Shake's Honey Brine was all the rage
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Adrenaline Barbecue put out some nice info on brining this year....
http://abcbarbecue.com/turkey/?utm_source=Adrenaline+Rush+Newsletter&utm_campaign=6c6b1679e6-EMAIL_CAMPAIGN_2017_11_17&utm_medium=email&utm_term=0_98bec716df-6c6b1679e6-204431873&mc_cid=6c6b1679e6&mc_eid=657a84f62b
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Just my opinion here but I don't think a brine is necessary for any of the turkeys coming from the huge processing farms.
This is absolutely true for some turkeys.....but as the ABC link mentions, the best way to check on whether to brine is to check how much sodium is in the turkey. Butterball even tells you on their packaging that you can brine their turkeys, but to use half the salt indicated in the recipe. I use Publix turkey, which has 75mg of sodium....not much. So, I go ahead and use normal brine without worrying about over-salting the turkey. I choose to wet brine, because it is easier for me than dry brining....and it allows me to use a cooler rather than the fridge, freeing up precious fridge space for Mrs. Foster Dahlet.