What's your brine?
- Thread starter VeraBlue
- Start date
Last year I used something bery similar to what you posted. In fact, I think you helped me with it.
Then I stuffed the cavity with orange chunks, lemon chunks, apple chunks and sage, rosemary and Thyme. I did the stuffing separately with turkey stock prepared from the giblets.
Then I stuffed the cavity with orange chunks, lemon chunks, apple chunks and sage, rosemary and Thyme. I did the stuffing separately with turkey stock prepared from the giblets.
We go to my brother's home for Thanksgiving, and he does not brine his turkey. When I smoke a chicken, I use the following brine recipe that I found online somewhere:
4 Cups Water
8 Cups Ice Cubes (reserve until the end)
1 Cup Kosher Salt
1-1/2 Cups White Sugar
2 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1 TBS Dried Chopped Onion
1 TBS Dried Chopped Garlic
1 Tsp Red Pepper Flakes
1/8 Cup Molasses
1/8 Cup Worcestershire
I do an overnight brine then rinse well before smoking.
4 Cups Water
8 Cups Ice Cubes (reserve until the end)
1 Cup Kosher Salt
1-1/2 Cups White Sugar
2 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1 TBS Dried Chopped Onion
1 TBS Dried Chopped Garlic
1 Tsp Red Pepper Flakes
1/8 Cup Molasses
1/8 Cup Worcestershire
I do an overnight brine then rinse well before smoking.
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I use brown sugar, kosher salt, some fresh garlic and a bay leaf or two. That said, I'm not sure any flavor is added beyond the surface of the poultry. The brining works well and clearly adds moisture to the meat, but I can't seem to distinguish any flavor added beyond the surface of the meat. I believe I read somewhere that the process by which the moisture is added will not also transfer the flavors added by spices and seasonings...
It's VERY wet, Barb. Beyond "moist". The two turkeys I tried were almost mushy, so yeah, their texture changed.
I'll now step aside to give the brining fans the opportunity to disagree.
Oh, the brine will not interfere with your stuffing if you drain the bird well.
Lee
I always do when done brining. This is especially true if deep frying something like a turkey. I don't brine to smoke a turkey but have in the past just won't this time as I'm doing two turkeys. I will however bast it after two hours of smoking every hour with apple cider.
Deelady
New member
I'm the same...have never done it before but have always been curious to. Does it still allow you a crispy skin?
Last time I did a Miso rub and we were very happy with those results. And DH desperately wants to deep fry a turkey but he hasn't been able to be home for Thanksgiving few a few years now (this year included, looks like he may be leaving friday
) But I promised him the first Thanksgiving he spends at home we will buy a Turkey deep fryer!