Turkey - To brine or not to brine? (wet brine) that is the question

[MauroBBQ]

I just got this past Xmas my first ever Weber charcoal grill
Weber kettle - Performer 22 1/2"

I have a 18lb turkey in the fridge and planning to cooking it in the Weber this sunday

Would like to hear your recommendations regarding wet brine...

Thank you all and have a great weekend!!!

[jacobp]

I used to wet brine my turkeys. I read this article, switched to salting about an hour before cooking and will never look back. Much better texture and flavor.

https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

[Foster Dahlet]

I read the serious eats article and have tried both. I disagree with the conclusions of the article &  I prefer wet brining.  Try it one way this time and switch the next.  It will turn out fine each time and you'll learn what works best for you.

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[Larry The BBQ Guy]

Hi @MauroBBQ. Check the label on the bird and make sure it has not already had brine added to it. Many birds do. It's OK to brine it anyway but it can get too salty. I always salt the skin now regardless of whether I wet brine or not as it raises the salt content more than if it was just brined. The reason that's important is that the extra salt tends to tenderize and crisp the skin during the cooking process so that it ends up more like chicken skin and less like rawhide. I was actually considering patching my hiking boots with the stuff before I discovered that.

[einrej]

     

I used to wet brine my turkeys. I just read this article and now I'm going switched to salting about an hour before cooking.

Great article,
Thanks,
jacobp

https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

[Foster Dahlet]

     

I used to wet brine my turkeys. I just read this article and now I'm going switched to salting about an hour before cooking.

Great article,
Thanks,
jacobp

https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

An hour won't be long enough.

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[jsk0703]

I brine turkey if they are not already done so by the vendor.  Some of them, like chicken, can contain up to a 40% solution so definitely read the label.  (and also buyer beware.  You are usually paying by the pound and brining increases the weight)

I prefer local farm raised turkey which can take a good 12-16 hour bath in a brine.  A butterball doesn't really need that so for those I usually just coat the bird with butter or oil, salt and rosemary.  Then cook.

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[Lowbrass]

I wet brine my turkeys in an apple juice brine.  Come out delicious every time!  Having said that, I don't think you can go wrong either way!


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[Speedster]

If you dry brine for 12hours do you need to rinse off the salt and pat dry then cook?


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[Larry The BBQ Guy]

I leave the salt on. No problem. Allot of the salt gets dissolved and seeps into the bird via osmosis. Any that's left on the skin will only enhance the flavor and keep it from getting tough. So, no, I would not wipe it off. Patting dry is not necessary in my experience.

[MauroBBQ]

Thanks ALL for your comments and recommendations
Tomorrow is the big day
My first Weber and my first turkey on it
I will make sure to send you pics and lessons learned
Hope all are having a great weekend


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[MauroBBQ]

Here I go!!!
Wish me luck
Greetings from Juarez Mexico


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[MauroBBQ]

@Larry The BBQ Guy
I did check the label and it was already pre-brined
So I went just for a dry brine, kosher salt about 3hrs before the cook
I did came out great though =]
Got a lot of helpful tips from WKC page, thank you to all that contribute

[Larry The BBQ Guy]

Hi @MauroBBQ. Glad it went well. Got any pics? I did one myself yesterday. Modified snake method and lots of salt on the skin. Nice and crispy! I like to bring mine up to 165 internal. No problem with dryness.

[MauroBBQ]

Finished turkey pictures
Let me know if you can see them I just got the iPhone WKC app and trying to figure it out


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