Time to Brine? (1 Viewer)

[lombardi]

I cook a pretty good turkey every year but I've always been tempted to brine it and this year I think I'll give it a shot.

Brining recipes seems nuts. So many ingredients that I don't know would really change the turkey flavor at all? Isn't brining basically just an method of osmosis to balance the moisture and salt content of the bird? Do I need to by veg stock for this or can I just use some water, salt, and sugar? Is boiling all the other stuff into the water necessary? I'm not looking to add any more flavor, just keep it juicy.

Also, does brining make the skin not crisp?

http://qz.com/554914/brining-turkey-is-the-worst-according-to-science/

 

[McGarnicle]

The turkeys have been incredible these past few years since we started brining. Moist and just loaded with flavor. We started ours Monday night and will take them out this afternoon. They'll go in the fridge uncovered until tomorrow. That's the secret to crispy skin.

 

[John Bender]

Brining for the first time this year.

Recipe said to do it overnight, but I'll probably give it more like 24 hours.

Didn't realize the skin wouldn't crisp. I usually rub a compound butter under the skin and between the meat before cooking though, I have to think this will help get the skin crispy.

 

[Caesar]

Brining for the first time this year.

Recipe said to do it overnight, but I'll probably give it more like 24 hours.

Didn't realize the skin wouldn't crisp. I usually rub a compound butter under the skin and between the meat before cooking though, I have to think this will help get the skin crispy.

This is what I did last year and the skin was just fine. Very moist turkey and crisp skin. This year, I am just doing a breast, no legs or wings, since we are moving next week and don't want too many leftovers.

Currently the breast is in brine mode.

 

[Godsbrother]

I have heard that dry brining is superior and am giving it a shot this year

 

[CletiusMaximus]

Opinions differ, but mine is you only need salt, sugar and water - anything else is wasted.

 

[Foosball God]

I have heard that dry brining is superior and am giving it a shot this year

Isn't that a rub, not a brine then?

 

[Franknbeans]

Just started my brine, a little late. Used mainly water with some beef broth (wanted to use it up), 1 cup kosher salt, 1 cup light brown sugar, 3 T white peppercorns, 3 T black peppercorns, sprig of rosemary, a dozen garlic cloves, half a dozen bay leaves.

Grilling will commence around noon tomorrow.

 

[McGarnicle]

I just rubbed my bird for about ten minutes.

 

[Godsbrother]

I have heard that dry brining is superior and am giving it a shot this year

Isn't that a rub, not a brine then?

I guess although the turkey sites that I have been reading have been advocating dry vs wet brining.

 

[dutch]

I just rubbed my bird for about ten minutes.

Did you drain all the juices and pat it dry with paper towels?

 

[Nigel]

I have heard that dry brining is superior and am giving it a shot this year

Isn't that a rub, not a brine then?

I guess although the turkey sites that I have been reading have been advocating dry vs wet brining.

I'm also dry brining for the first time. So much easier, less mess, etc than wet. And you don't end up with a water logged bird that's harder to crisp, although someone above mentioned taking it out of the brine water and leaving uncovered in fridge overnight before cooking. That's a good idea.

And while I guess it is technically a rub it's mostly salt, which isn't a typical rub. Anyway, I've had 17 lb bird dry brined and uncovered in the fridge since Monday night, cooking on my BGE, another first for me. Expecting greatness, hope I don't #### it up.

 

[Fennis]

should I take the turkey out of the freezer?

 

[John Bender]

Yeah...what a pain in the ###.

I don't have room in the fridge for a bucket and it's a touch too warm here to leave it outside, so I got a brine bag. The brine bags dont keep the water covering the bird just due to sheer physics. I've got 96% of it covered and just said "f it" before I dropped the bird and 3 gallons of brine all over my kitchen floor trying to handle it.

This ####er better taste good.

 

[Dan Lambskin]

1st time brine

Just did water, salt, sugar and a little bit of spices

Have it in a large stockpot in the fridge but a little bit is sticking out of the brine...I assume that's not an issue is it

Also there is a lid on it and the part sticking out is like the butthole and that little flap of skin so I don't really care if it doesn't help with the flavor since it's an inedible part, I just don't wNt people to get sick or anything

 

[Fennis]

turkey butthole is the best

 

[Dan Lambskin]

And I may have used too much salt. The recipie I had called for diamond crystal kosher salt and I was rereading it and noticed the ALL SALTS ARENT THE SAME part and said to use about 1.5 cups of mortons for every 2 cups diamond salt

I emptied out about a quart of brine and replaced it with plain water so we'll see

 

[Dan Lambskin]

#### it

It had only been in there a few hours so I just dumped it and remade the brine with half the salt

 

[=Smackdown=]

Brine cooling down to room temperature as I type.

Water, Apple cider, orange rinds, garlic, Rosemary, peppercorns, kosher salt, brown sugar, bay leaves.

Will all go Into brine bag shortly - 12 to 16 hrs.

 

[kutta]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

 

[culdeus]

Dry brine 3 days salt only under the skin. Don't overthink it.

 

[Mister CIA]

Made a brine with kosher salt and brown sugar for a 3 lb turkey breast, and at the last minute I said "hey let's add a splash of cayenne." I love hot stuff, so I'm not worried about me, but when I took a whiff of the brine it was potent as hell. I probably won't be hosting dinner next year.

 

[MikeIke]

Made a brine with kosher salt and brown sugar for a 3 lb turkey breast, and at the last minute I said "hey let's add a splash of cayenne." I love hot stuff, so I'm not worried about me, but when I took a whiff of the brine it was potent as hell. I probably won't be hosting dinner next year.

Hot isn't for everyone.

ETA: rinse the turkey before you cook it and it might be ok.

 

[Brony]

Don't use iodized salt. Been using a blend of 75%non-iodized salt (plain old sodium chloride!!!) and 25% potassium chloride for some zip. Let it brine for 43 hours at, oh, 36 to 38 Celsius. Don't overthink this. Bone appetite!

 

[Mister CIA]

Yeah...what a pain in the ###.

I don't have room in the fridge for a bucket and it's a touch too warm here to leave it outside, so I got a brine bag. The brine bags dont keep the water covering the bird just due to sheer physics. I've got 96% of it covered and just said "f it" before I dropped the bird and 3 gallons of brine all over my kitchen floor trying to handle it.

This ####er better taste good.

There but for the grace of God go I.

Yeah I'm discovering too that brine bags are a little awkward.

 

[Mister CIA]

Brine is brining.

I had one productive moment at work this afternoon; I made a grocery list ... and then I left it on my desk. So I spent, LITERALLY, an hour and fifteen minutes in the grocery store reconstructing my list on the fly as I zig-zagged down every aisle at least three times. I got a pretty good idea for the next remake of Memento.

Anyway, I swore up and down that if I forgot anything I was not going back no matter what; I'd just improvise. Sure as ####, I forgot the first thing on my faraway list - brine bags. I was this close to triple-bagging Kroger bags before I sucked it up and went back to the store. Picked up some whipped cream too.

Ahh, now I smell the sweet, sweet smell of sweet potatoes roasting in the oven. :dividends:

 

[kutta]

Brine is brining.

I had one productive moment at work this afternoon; I made a grocery list ... and then I left it on my desk. So I spent, LITERALLY, an hour and fifteen minutes in the grocery store reconstructing my list on the fly as I zig-zagged down every aisle at least three times. I got a pretty good idea for the next remake of Memento.

Anyway, I swore up and down that if I forgot anything I was not going back no matter what; I'd just improvise. Sure as ####, I forgot the first thing on my faraway list - brine bags. I was this close to triple-bagging Kroger bags before I sucked it up and went back to the store. Picked up some whipped cream too.

Ahh, now I smell the sweet, sweet smell of sweet potatoes roasting in the oven. :dividends:

Roasting potatoes already? I love roasted potatoes. Tell me more.

 

[Capella]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

 

[kutta]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

 

[Capella]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

 

[tommyboy]

I have heard that dry brining is superior and am giving it a shot this year

Me too

 

[kutta]

I have heard that dry brining is superior and am giving it a shot this year

Me too

Let us know how it goes. I've heard the same thing, but I'm too afraid to change.

 

[Mister CIA]

Brine is brining.

I had one productive moment at work this afternoon; I made a grocery list ... and then I left it on my desk. So I spent, LITERALLY, an hour and fifteen minutes in the grocery store reconstructing my list on the fly as I zig-zagged down every aisle at least three times. I got a pretty good idea for the next remake of Memento.

Anyway, I swore up and down that if I forgot anything I was not going back no matter what; I'd just improvise. Sure as ####, I forgot the first thing on my faraway list - brine bags. I was this close to triple-bagging Kroger bags before I sucked it up and went back to the store. Picked up some whipped cream too.

Ahh, now I smell the sweet, sweet smell of sweet potatoes roasting in the oven. :dividends:

Roasting potatoes already? I love roasted potatoes. Tell me more.

Roasting SWEET potatoes ^^^

Mildly funny story...

My intention this evening was to buy a pre-fab frozen sweet potato casserole, but there was not one to be found at the store. Ran into an old friend on the beer aisle near the end of my trip and I happened to mention the last thing on my list was frozen sweet potato casserole. In pitch-perfect, dumbfounded and deadpan Southern drawl, he said that he had not seen one, but "they have all the stuff here to make one."

Feeling a little remiss I bought 3 pounds of raw sweet potatoes which I just roasted. I've got brown sugar, vanilla extract, crushed pecans, butter and mini-marshmellows; hope to knock it out of the park tomorrow.

 

[kutta]

Brine is brining.

I had one productive moment at work this afternoon; I made a grocery list ... and then I left it on my desk. So I spent, LITERALLY, an hour and fifteen minutes in the grocery store reconstructing my list on the fly as I zig-zagged down every aisle at least three times. I got a pretty good idea for the next remake of Memento.

Anyway, I swore up and down that if I forgot anything I was not going back no matter what; I'd just improvise. Sure as ####, I forgot the first thing on my faraway list - brine bags. I was this close to triple-bagging Kroger bags before I sucked it up and went back to the store. Picked up some whipped cream too.

Ahh, now I smell the sweet, sweet smell of sweet potatoes roasting in the oven. :dividends:

Roasting potatoes already? I love roasted potatoes. Tell me more.

Roasting SWEET potatoes ^^^

Mildly funny story...

My intention this evening was to buy a pre-fab frozen sweet potato casserole, but there was not one to be found at the store. Ran into an old friend on the beer aisle near the end of my trip and I happened to mention the last thing on my list was frozen sweet potato casserole. In pitch-perfect, dumbfounded and deadpan Southern drawl, he said that he had not seen one, but "they have all the stuff here to make one."

Feeling a little remiss I bought 3 pounds of raw sweet potatoes which I just roasted. I've got brown sugar, vanilla extract, crushed pecans, butter and mini-marshmellows; hope to knock it out of the park tomorrow.

Sounds awesome! For some reason I skipped the three "sweets" in your post above, but it still sounds great.

 

[James Daulton]

I'm making two turkeys. One is brining the old fashioned way (salt, sugar, water, bourbon), the other is dry brining with a salt, pepper, herb mixture. I'll be roasting the old fashioned one and smoking the dry brined one.

Will report back with results.

 

[belljr]

Rubbed mine down with my butter, pepper, adobo mix.

Put it in around 830.

Just foiled it. Should be good to go around 1230. "Dinner" at 130.

Early thus year due to scheduling

 

[kutta]

I'm making two turkeys. One is brining the old fashioned way (salt, sugar, water, bourbon), the other is dry brining with a salt, pepper, herb mixture. I'll be roasting the old fashioned one and smoking the dry brined one.

Will report back with results.

Bourbon? I sure do like bourbon, but never put it in my brine. Do you always do that?

 

[CurlyNight]

I just saw this tip this morning on brining.

http://www.healthdigezt.com/one-easy-trick-thatll-make-your-chicken-turkey-and-pork-extra-juicy

 

[James Daulton]

I'm making two turkeys. One is brining the old fashioned way (salt, sugar, water, bourbon), the other is dry brining with a salt, pepper, herb mixture. I'll be roasting the old fashioned one and smoking the dry brined one.

Will report back with results.

Bourbon? I sure do like bourbon, but never put it in my brine. Do you always do that?

Well, it's only Jim Bean, but it does leave a nice subtle taste in the bird. I always use it.

 

[tommyboy]

I have heard that dry brining is superior and am giving it a shot this year

Me too

Let us know how it goes. I've heard the same thing, but I'm too afraid to change.

It was better, and a LOT easier.

I'm sold on dry brine forever

 

[kutta]

I have heard that dry brining is superior and am giving it a shot this year

Me too

Let us know how it goes. I've heard the same thing, but I'm too afraid to change.

It was better, and a LOT easier.I'm sold on dry brine forever

I did my standard brine and it was amazing. But I'm always up for something new. Can you post what you did?

 

[boots11234]

I have heard that dry brining is superior and am giving it a shot this year

Me too

Let us know how it goes. I've heard the same thing, but I'm too afraid to change.

It was better, and a LOT easier.I'm sold on dry brine forever

I did my standard brine and it was amazing. But I'm always up for something new. Can you post what you did?

This please

 

[Capella]

Mine was incredible. Turkey burst with juice when I cut into it.

 

[tommyboy]

I have heard that dry brining is superior and am giving it a shot this year

Me too

Let us know how it goes. I've heard the same thing, but I'm too afraid to change.

It was better, and a LOT easier.I'm sold on dry brine forever

I did my standard brine and it was amazing. But I'm always up for something new. Can you post what you did?

This please

2/3 C kosher salt

1/2 C brown sugar

2 Tb Italian seasoning

2tsp ground black pepper

Mix it up well.

Make sure bird is rinsed and patted dry inside and out. Pull the breast skin and slide your fingers between the breast meat and skin, then dry that out as well w/ paper towels. Then just sprinkle and pat the mixture all over the bird, inside the cavity and inside the breast. Put on a pan uncovered in fridge overnight.

Bout half hour before you roast, rinse and dry bird again. Take about 1/2 cube of softened butter, use half on one breast under the skin and half under the other. Sprinkle Italian seasoning lightly over the bird, then use 6-7 strips of bacon to cover the breasts, i had to poke a couple toothpicks in lightly to hold bacon in place. Put in a roasting pan on a rack, pour in 2-3 cups chicken stock so bottom of pan is covered. Roast at 500 for 25-30 mins, turn heat to 325 and continue roasting per your birds weight.

However, if you convection bake, the time is greatly reduced. I cooked completely in 2 hours for an 18 lb bird with no stuffing.

 

[Da Guru]

I brine for 24 hours, take it out and then give my bird a full deep tissue massage for an hour before baking. Come out moist and tender.

 

[Mister CIA]

I'll never not brine again. The turkey breast was the juciest ever. ... And since a single breast is easy to work with, I can see myself doing this every month or so.Just brine, rinse, and cook for a couple of hours. ... I cooked mine on a bed of sliced onion, in chicken broth and threw in the usual sage, rosemary and thyme (sorry, did not have any parsley). and surrounded the perimeter with turkey bacon, the good stuff; I'm sure regular bacon would have been devine.

 

[Osaurus]

Brining two turkey breasts went well again this year. I use way less salt than a full bird, but two in the bucket overnight. It is a noticeable difference IMO. I will never go back.

 

[The Commish]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

What temp do you cook at and how long does it normally take? I've always grilled, but want to try smoking maybe for Christmas.

 

[James Daulton]

I roasted the wet brined bird and smoked the dry brined one. Both came out super moist and yummy. The smoked bird looked like a meteorite sitting on the smoker when it was done. The skin was soo black, but tasty. The meat really pulled in a lot of that smokey flavor.

 

[The Commish]

I roasted the wet brined bird and smoked the dry brined one. Both came out super moist and yummy. The smoked bird looked like a meteorite sitting on the smoker when it was done. The skin was soo black, but tasty. The meat really pulled in a lot of that smokey flavor.

too much smoking wood?