FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


turkey brine
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
chuie
Newbie


Joined: 28 Nov 2009
Posts: 38

PostPosted: Fri Nov 09 12 7:43 am    Post subject: turkey brine Reply with quote

Question looking fore a good brine for the bird
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Nov 09 12 7:46 am    Post subject: Reply with quote

Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Geronimo
BBQ Super Pro


Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Fri Nov 09 12 8:39 am    Post subject: Reply with quote

Here's one I have been using for some time now...not sure where I got it.

OUT OF THIS WORLD TURKEY BRINE

2 gallons of water
2 tablespoons mince garlic
1 tablespoon ground pepper
¼ cup Worcestershire sauce
1/3 cup brown sugar

In large bucket mix water, salt, garlic, pepper, Worcestershire sauce and brown sugar.
Add turkey and soak for 2 days before smoking/cooking.

Here is one from Tyler Florence that I have been using for chicken...thinking about adjusting amounts to use for a turkey..

Ingredients
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

Directions
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
_________________
Where rumors end and legend lives forever...
Back to top
View user's profile Send private message
Manana
BBQ Super Pro


Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Fri Nov 09 12 10:47 am    Post subject: Reply with quote

I like this one because I like the citrus taste it adds:

Brine:

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
_________________
The artist formerly known as Liar #95
(until beertooth whined) NOW Liar #96
Char-Griller Smokin Pro w/SFB
Char-Griller Akorn Kamado
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26014
Location: Southeast Texas.

PostPosted: Fri Nov 09 12 11:13 am    Post subject: Reply with quote

Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101

Yeppers this is my go to Turkey brine. Very Happy Put a sliced up orange and Apple in the cavity smoke and enjoy. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
zski
BBQ Super Pro


Joined: 26 Jan 2009
Posts: 1433
Location: Bartlesville,Ok

PostPosted: Fri Nov 09 12 11:59 am    Post subject: Reply with quote

Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101


Did this one last year for the first time. Pure deliciousness.
_________________
Insanity is doing the same thing over and over, and expecting different results.

Traeger 075
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Fri Nov 09 12 8:45 pm    Post subject: Reply with quote

Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101



X 4... Wink

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1746

PostPosted: Fri Nov 09 12 11:07 pm    Post subject: Reply with quote

Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101




X5.....Definitely my go to Turkey brine. I'll try something that comes up every now and then but always go back to this one.
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!
Back to top
View user's profile Send private message Visit poster's website
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Sat Nov 10 12 12:17 am    Post subject: Reply with quote

Manana wrote:
I like this one because I like the citrus taste it adds:

Brine:

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.


Manana - that h.d. garbage bag your using is coated with pesticides.....they all are nowadays! May be a seasoning your not going to recall adding Embarassed Shocked
_________________
Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
Back to top
View user's profile Send private message Visit poster's website
Griffin
BBQ Pro


Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas

PostPosted: Sat Nov 10 12 12:45 am    Post subject: Reply with quote

here's a simple one we've used.


3 gallons of water
2 cups of sugar
2 cups of salt
1/2 cup soy sauce
5 dry bay leaves
1 onion, quartered
1 tbsp thyme
1 tbsp black pepper
3 chopped garlic cloves

an orange can be added in addition

One thing I like to do is take a large gallon sized zip lock bag, fill it with water and use it to weigh down the turkey so it stays submerged in the brine.
_________________
www.griffinsgrub.wordpress.com
Back to top
View user's profile Send private message Visit poster's website
daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Sat Nov 10 12 2:12 am    Post subject: Reply with quote

You can now buy XXL zip lock bags at wally world.also one of the advertisers on here sell really big food grade bags.look at the banners or ask the bear who it is.Support the advertisers and keep this place free!
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle


Last edited by daddywoofdawg on Mon Nov 12 12 2:54 pm; edited 1 time in total
Back to top
View user's profile Send private message
Manana
BBQ Super Pro


Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Mon Nov 12 12 10:17 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
Manana wrote:
I like this one because I like the citrus taste it adds:

Brine:

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.


Manana - that h.d. garbage bag your using is coated with pesticides.....they all are nowadays! May be a seasoning your not going to recall adding Embarassed Shocked


I use a stock pot or bucket. That was just in the instructions I copied and pasted.
_________________
The artist formerly known as Liar #95
(until beertooth whined) NOW Liar #96
Char-Griller Smokin Pro w/SFB
Char-Griller Akorn Kamado
Back to top
View user's profile Send private message
Petunia
BBQ Fan


Joined: 19 Jun 2008
Posts: 151
Location: Philly/South Jersey

PostPosted: Tue Nov 13 12 10:10 am    Post subject: Reply with quote

Buttermilk Brine recipe originally from a fella named Dan Gill:

3 qts buttermilk
1 qt hot water
1 cup of kosher salt
½ cup of molasses
2 T ground pepper
1 T granulated garlic
1 T onion powder.

Use hot water to melt the kosher salt then stir in everything else. Let 'er swim for 12 hours then pat dry with papertowels before sprinkling with your ROC. Wink
_________________
Klose Grill Chef 24x48 offset
Stumps Classic
Petunia's Smokeshack BBQ
The Sweetest Meat in South Jersey
Back to top
View user's profile Send private message Visit poster's website
BigPhil32
BBQ Super Pro


Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX

PostPosted: Fri Nov 16 12 6:30 am    Post subject: Reply with quote

Slather the turkey with mayo, huh? Nice...might have to try this for Thursday!
_________________
1 homemade UDS smoker
1 18.5 WSM
Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009...
Back to top
View user's profile Send private message
Blkandrust
Newbie


Joined: 31 Oct 2010
Posts: 97
Location: virginia

PostPosted: Sun Nov 18 12 9:59 am    Post subject: Reply with quote

Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101




When making this brine,do you simmer at all?
_________________
Custom 250 gallon offset.
WSM 22.5"
Smokey Mtn Gasser
Weber Kettle 22.5"
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26014
Location: Southeast Texas.

PostPosted: Sun Nov 18 12 11:06 am    Post subject: Reply with quote

Blkandrust wrote:
Jarhead wrote:
Smokin' Okies Holiday Brine is my favorite.
There are several on the CS site and a Turkey101




When making this brine,do you simmer at all?

We mix all the ingredients for a gallon in a half gallon of water and bring to a simmer. When it is cooled a bit we add it to a half gallon of cold water and refrigerate. We usually make it two days ahead of time to get it cold for when we place the bird in it. My 6 gallon stainless gumbo pot requires 3 gallons of brine to cover a 12 to 15 lb. bird.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26014
Location: Southeast Texas.

PostPosted: Sun Nov 18 12 11:07 am    Post subject: Reply with quote

BigPhil32 wrote:
Slather the turkey with mayo, huh? Nice...might have to try this for Thursday!

Phillip, I did not like the outcome of the Mayo.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Sun Nov 18 12 2:12 pm    Post subject: Reply with quote

Mayo should go on the bird when it's sandwich time, after the game and the nap.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle
Back to top
View user's profile Send private message
chuie
Newbie


Joined: 28 Nov 2009
Posts: 38

PostPosted: Mon Nov 19 12 12:03 am    Post subject: Reply with quote

what would be a good rub for the bird
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26014
Location: Southeast Texas.

PostPosted: Mon Nov 19 12 12:18 am    Post subject: Reply with quote

chuie wrote:
what would be a good rub for the bird


Tony Chachere's is a nice neutral rub.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group