Posted on 09/07/2019 8:36:22 AM PDT by PJ-Comix
I find two full days (48 to 52 hours) is just about right.
Let me know how your BRINED turkey turns out. Are you going to smoke it?
:)
Really? Then why is there such a stark difference between when I also brine the turkey and when I don't? You can actually SEE the difference. When I don't brine the turkey it is very dark brown after smoking versus a nice golden color. Also the texture when I don't brine is much dryer.
Really? Then why is there such a stark difference between when I also brine the turkey and when I don't? You can actually SEE the difference. When I don't brine the turkey it is very dark brown after smoking versus a nice golden color. Also the texture when I don't brine is much dryer.
Many years ago I decided to try something different for Thanksgiving. I had the butcher cut the turkey up into 20 pieces. I brined the turkey for a day then before cooking I patted it dry, rolled the pieces into seasoned flour then deep fried it.
Came out like southern fried turkey. It was tender, had good flavor and overall it was delicious.
My wife and I would be thrown out of our family if we didn’t brine our non store bought turkey.
I bought an old fashioned water cooler with the screw on/off lid and a spigot. The day before thanksgiving, We put about 3 inches of the brine into the cooler, put the bird in the water cooler and carry it outside.
Then, we fill it up with the rest of the brine, fasten and tighten the lid and leave the container on our deck for about 24 hours.
Sometimes during the night, we can hear raccoons rolling the cooler around trying to get to the bird.
The next day we drain the brine via the spigot, into a container to dispose of it. We rinse the bird down and bring it in to be patted down, buttered and ready for the oven.
The water cooler is then rinsed out and turned upside down to dry out. Later I wipe it dry and replace the lid for the next brining and store the cooler in our garage until its next event.
“Brining is for people who rarely cook and don’t know the correct way to roast.”
325 deg in covered roasting pan, 25mins per pound.
Last hour uncovered.
Always worked for grandma.
Learned how to brine from my ex husband. Thaw frozen turkey in brined water with kosher salt and sugar. In lieu of apple wood I have used maple...what an excellent mild flavor! Guys at work raved. I always use charcoal, and love it when I get that “cold” blue smoke going for hours, at low temps. But I always finish in the oven. FLAVOR GETS BETTER OVERNIGHT, don’t judge it fresh out of the oven!! Brine totally permeates turkey during that 36 to 48 hours thawing in a cold garage. Brined, smoked meat is pink, don’t let that alarm you.
I would add cloves to that recipe, push them through the skin. This helps the brine penetrate too.
Brining doesn’t add as much sodium as you would think.
I brine up to a 24 lb. bird in a 5 gallon bucket with a sealed, screw on lid. Add a bunch of ice to the concentrated brine to keep the turkey cooler. Put it in the cool garage for a couple of days and flip the bucket every 8 hours.
The bird does cook faster too and is absolutely mouth watering every time.
To each his own. We prefer turkey taste.
I do not like brined turkey.. Period.
I don’t have a smoker PJ
You can get a Weber Kettle Grill which you can use for smoking at a good price. They are around $149 on Amazon plus I also used a $15 coupon on it.
The pic isn’t actually my turkey. The one you see in the video is the turkey I brined last February.
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Fake news. Now fake turkeys.
“Smoking turkey! “
Today you can vape your turkey!
It should be noted here that most store bought, packaged turkeys come “pre-brined”. So if you’re getting ready to brine that Butterball turkey, check the label first. You may be setting yourself up for a nasty surprise.
Why would anyone stuff a turkey before brining it? The brine is only to flavor and hydrate the meat—it is not to cook the meat.
Take the turkey out of the brine after two days, drain the cavity well, and dry the outside with paper towels. Stuff the inside and neck, truss and twine them as usual, rub the outside with oil or butter and herbs, and roast on a rack over a deep pan as usual, basting with drippings when the bird becomes fragrant. When the leg feels loose when you try to wiggle it, it’s probably done, but follow per-pound instructions and check with a meat thermometer if you’re not an experienced roast cook.
I started brining 5 years ago and will never go back. The juiciest, flavorful and most tender Turkeys, I’ve ever had.
“why is this fryer filled with rum?” and other questions best not asked.
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