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


turke brine

 
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: 37

PostPosted: Sat Nov 18 17 6:56 am    Post subject: turke brine Reply with quote

whats the best turkey brine
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2296
Location: Mt. Pleasant, South Carolina

PostPosted: Sun Nov 19 17 8:45 am    Post subject: Reply with quote

"Best" is subjective at...well...best.

A "basic" brine base is:

1 gallon water
1c. salt

.

I like to use salt & sugar:

1 gallon water
1c. salt
1/2-1c. sugar

.

I heat about a quart of water in a pot and add in any ingredients that I would like to steep for flavor extraction (dry herbs is one thing I like to steep). Once I let them sit for a few minutes I will add in the sugar & salt. Stir to dissolve, and let sit to cool. Pour that into 1 gallon of cold water.

I typically don't add extra ingredients...the sugar & salt season the meat enough for me. If roasting, I season the outside of the bird as usual (usually under the skin, not on top). I don't add extra salt. If smoking, I have been known to smoke the bird straight out of the brine with no extra seasonings.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5554
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Wed Nov 22 17 8:57 pm    Post subject: Reply with quote

Hands down the "best" holiday turkey brine I've ever used is an Old Ringer, Smokin' Okie's Holiday Brine, The aroma alone makes you want to drink it! I've used it for years and my turkey is brining in it as we speak. Enjoy!

--Dan

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice

Bring all to a boil. As soon as it boils cut off and let cool completely. Once cooled add turkey and let sit in fridge 24 hours at least.
Back to top
View user's profile Send private message Send e-mail
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13524
Location: Mississauga ON Canada

PostPosted: Thu Nov 23 17 7:57 am    Post subject: Reply with quote

jeepdad wrote:
Hands down the "best" holiday turkey brine I've ever used is an Old Ringer, Smokin' Okie's Holiday Brine, The aroma alone makes you want to drink it! I've used it for years and my turkey is brining in it as we speak. Enjoy!

--Dan

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice

Bring all to a boil. As soon as it boils cut off and let cool completely. Once cooled add turkey and let sit in fridge 24 hours at least.


This is one great brine mix.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
MountainMan
Newbie


Joined: 27 Dec 2007
Posts: 53

PostPosted: Thu Nov 23 17 9:31 am    Post subject: Reply with quote

Then there are the organic birds that are so good that they do not need bringing.

Proof in the cooking, so to speak!!
Back to top
View user's profile Send private message
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5062
Location: Fredonia Wi

PostPosted: Fri Nov 24 17 11:23 am    Post subject: Reply with quote

Butterballs [ and similar ] are already brind for juiciness and bird flavor....If you want 'exotic' flavor, inject it.....Billion dollar companies have already done both the science and work for you! Dry rub and smoke IMHO
_________________
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
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2296
Location: Mt. Pleasant, South Carolina

PostPosted: Sat Nov 25 17 5:19 am    Post subject: Reply with quote

I wouldn't brine a Butterball. Non-enhanced birds I go about 50/50, brine or no-brine.

A neighbor/friend/customer of mine actually owns Butterball. LoL
_________________
Somewhere in Kenya...a village is missing their idiot.


Last edited by Pit Boss on Sat Nov 25 17 8:37 pm; edited 1 time in total
Back to top
View user's profile Send private message
MountainMan
Newbie


Joined: 27 Dec 2007
Posts: 53

PostPosted: Sat Nov 25 17 10:54 am    Post subject: Reply with quote

Dry brines.. "pre-salting" has become popular as well.
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5812
Location: Central Washington

PostPosted: Sat Nov 25 17 12:14 pm    Post subject: Reply with quote

Smokin’ Okie’s Holiday Turkey Brine is IT!

My wife loves it. I brined a bone in breast for 36 hours, then into the WSM.


_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2296
Location: Mt. Pleasant, South Carolina

PostPosted: Sat Nov 25 17 8:41 pm    Post subject: Reply with quote

Dry brining and pre-salting are one in the same. They don't bring extra moisture to the game, but they do allow you to carry some flavor into the meat.

Funny how a marketing term (dry brine) has made a fairly common practice into the newest, latest & greatest idea du-jour.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
MountainMan
Newbie


Joined: 27 Dec 2007
Posts: 53

PostPosted: Sun Nov 26 17 9:07 am    Post subject: Reply with quote

Yup.......
Back to top
View user's profile Send private message
JohnZ



Joined: 01 Aug 2015
Posts: 9

PostPosted: Tue Nov 28 17 7:47 am    Post subject: Reply with quote

I use 3/4 C. Kosher salt and 1-1/2 C brown sugar . Very basic Sometimes I might add some pepper corns or Bay leaf. Try to keep it simple.
Last time I let a full bone in turkey breast brine for 48 hours. It came out very nice after smoking in my Brinkman electric smoker.
That brine recipe looks intriguing though.
Back to top
View user's profile Send private message
brutus1964
BBQ Pro


Joined: 01 Apr 2014
Posts: 519
Location: Pinson, Tn.

PostPosted: Tue Nov 28 17 10:57 am    Post subject: Reply with quote

jeepdad wrote:
Hands down the "best" holiday turkey brine I've ever used is an Old Ringer, Smokin' Okie's Holiday Brine, The aroma alone makes you want to drink it! I've used it for years and my turkey is brining in it as we speak. Enjoy!

--Dan

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice

Bring all to a boil. As soon as it boils cut off and let cool completely. Once cooled add turkey and let sit in fridge 24 hours at least.


I brined a turkey in this over the weekend and let it brine for about 40 hours and it turned out to be the best turkey I have ever cooked and eaten.
Thanks for the recipe Dan.
_________________
Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford
Back to top
View user's profile Send private message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5554
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Nov 30 17 12:55 am    Post subject: Reply with quote

brutus1964 wrote:
jeepdad wrote:
Hands down the "best" holiday turkey brine I've ever used is an Old Ringer, Smokin' Okie's Holiday Brine, The aroma alone makes you want to drink it! I've used it for years and my turkey is brining in it as we speak. Enjoy!

--Dan

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice

Bring all to a boil. As soon as it boils cut off and let cool completely. Once cooled add turkey and let sit in fridge 24 hours at least.


I brined a turkey in this over the weekend and let it brine for about 40 hours and it turned out to be the best turkey I have ever cooked and eaten.
Thanks for the recipe Dan.


My pleasure. It is def a keeper!
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
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