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Posted: 11/23/2014 9:52:30 PM EST
I use brown sugar, white sugar, salt, fresh ground pepper, pepper corns, a few bay leaves and a quartered onion.

48 hour soak.

Thinking about adding some sage this time.

What do YOU use?




ETA: The bird gets a 48 hour brine, then a 5 hour cool smoke with apple wood, then goes into a browning bag in a roasting pan.

Link Posted: 11/23/2014 9:54:38 PM EST
[#1]
Link Posted: 11/23/2014 10:04:12 PM EST
[#2]
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Quoted:
I have tried a lot of brines, and my favorite is kosher salt and white sugar.

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This is what I used following Aaron Franklin's recipe, worked well.
Link Posted: 11/23/2014 10:06:06 PM EST
[#3]
I put a tin of stuff in mine. Garlic, Ginger, orange, lemon, coriander, cloves. I don't have a real recipe but it always turns out good.
Link Posted: 11/23/2014 10:06:33 PM EST
[#4]
I need to look

I know there's some orange, lemon etc.... I think there's some sage also


Link Posted: 11/23/2014 10:08:40 PM EST
[#5]
I tried Alton Brown's dry brine technique a couple years ago. My friends are demanding it again at some point during the holidays.

The vegetables were a little salty but delicious. It takes up a fridge shelf for days but a very fast cook time. I added potatoes and carrots to the veggies.
HERE
Link Posted: 11/23/2014 10:13:16 PM EST
[#6]
http://www.epicurious.com/recipes/food/views/Juniper-Brine-355429

I used this recipe last year. Everyone loved it.
Link Posted: 11/23/2014 10:13:50 PM EST
[#7]
Link Posted: 11/23/2014 10:14:29 PM EST
[#8]


Discussion ForumsJump to Quoted PostQuote History
Quoted:

I tried Alton Brown's dry brine technique a couple years ago. My friends are demanding it again at some point during the holidays.
View Quote


You mean this one?
There's a spineless turkey in my fridge covered it with.
Link Posted: 11/23/2014 10:17:47 PM EST
[#9]
Quoted:
I use brown sugar, salt, pepper corns, a few bay leaves and a quartered onion.

View Quote


plus real maple syrup
Link Posted: 11/23/2014 10:20:10 PM EST
[#10]
I'm making seafood gumbo.
Link Posted: 11/23/2014 10:20:50 PM EST
[#11]
I've been using Coca-Cola and kosher salt for about the last 10 years, to much positive feedback.
Link Posted: 11/23/2014 10:21:34 PM EST
[#12]
Link Posted: 11/23/2014 10:21:59 PM EST
[#13]
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Quoted:
I'm making seafood gumbo.
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I prefer Etouffee.

Never liked okra.



Link Posted: 11/23/2014 10:27:49 PM EST
[#14]
My wife uses the Alton Brown recipe and it is awesome.
Link Posted: 11/23/2014 10:28:16 PM EST
[#15]
Nobody's brining "enhanced" birds right?
Link Posted: 11/23/2014 10:31:25 PM EST
[#16]
Got this one from a chef friend of mine, did it last year and it was perfect with a smoke on my BGE.

-18-22lbs Turkey
-16 Cups Chicken Stock
- 4 Cups White Wine (Chardonnay)
- 2 Cups Extra Virgin Olive Oil
- 2 tsp kosher salt
- 1 tsp White Peppercorns (Corsely crushed)
- 1/3 Cup Sugar (I use Stevia)
- 2 large onions cut into large pieces
- 1 Parsnip cut into large pieces
- 2 Heads of garlic cut into large pieces
- 2 Carrots cut into large pieces
- 2 White Turnips cut into large pieces
- 1 Fennel cut into large pieces
- 1 bunch of parsley
- 1 bunch of Rosemary
- 1 bunch of thyme
-  Few bay leaves (fresh)

Put fresh (thawed) Turkey into a food-grade plastic bucket and pour brine solution over. Leave Turkey in bucket with brine for at least 24-hours in refridgirator; roast, smoke or roast bird to 150F at thickest part of Thigh.
Link Posted: 11/23/2014 10:40:29 PM EST
[#17]
Link Posted: 11/23/2014 10:41:57 PM EST
[#18]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Nobody's brining "enhanced" birds right?
View Quote


What, are they real smart or something?



Link Posted: 11/23/2014 10:46:14 PM EST
[#19]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

You mean this one?



There's a spineless turkey in my fridge covered it with.
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
I tried Alton Brown's dry brine technique a couple years ago. My friends are demanding it again at some point during the holidays.

You mean this one?



There's a spineless turkey in my fridge covered it with.


Yup. I edited my post with the link. I recommend brushing off about half the salt when you place it in the oven. The veggies will taste much better.(you can always add salt. It's hard to take it off.)
Link Posted: 11/23/2014 10:47:54 PM EST
[#20]
Link Posted: 11/23/2014 10:56:25 PM EST
[#21]
Wife is doing Alton Browns brine....whatever that is.
Link Posted: 11/23/2014 11:05:35 PM EST
[#22]
Salt (obviously)
1 whole orange
2 limes
2 lemons
Sage
Fresh picked rosemary
Crushed black peppercorns
Thyme
Little bit of wine

Soaked 48 hours.
Link Posted: 11/23/2014 11:11:19 PM EST
[#23]
there a new trend not to brine
I just use cheese cloth and baste
Link Posted: 11/23/2014 11:16:27 PM EST
[#24]

Quoted:
View Quote

What do YOU use?

View Quote
Kosher salt and chicken soup bouillon. 48hrs soak minimum

 
Link Posted: 11/23/2014 11:16:34 PM EST
[#25]
Years ago, someone here said they brine with a vegetable stock based solution. I have been using it ever since with positive results.
Link Posted: 11/23/2014 11:17:36 PM EST
[#26]

Discussion ForumsJump to Quoted PostQuote History
Quoted:


Nobody's brining "enhanced" birds right?
View Quote
Brine em all

 
Link Posted: 11/23/2014 11:17:39 PM EST
[#27]
Discussion ForumsJump to Quoted PostQuote History
Quoted:


I prefer Etouffee.

Never liked okra.



View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
I'm making seafood gumbo.


I prefer Etouffee.

Never liked okra.





I don't put okra in my gumbo. Don't tell Old_Painless. He gets irritated about it.
Link Posted: 11/23/2014 11:23:55 PM EST
[#28]
Discussion ForumsJump to Quoted PostQuote History
Quoted:


What, are they real smart or something?



View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
Nobody's brining "enhanced" birds right?


What, are they real smart or something?






Fake titties
Link Posted: 11/26/2014 4:18:29 PM EST
[#29]
The bird is on the apple wood smoke.

Gonna give it about 5 hours of cool smoke, then into a a roasting pan and into the fridge.

In the morning, it goes into the oven for a few hours.

ETA:

For brine, I used salt, white sugar, brown sugar, pepper corns, bay leaves, sage and a large onion, quartered.

48 hours in the bucket.



Link Posted: 11/26/2014 4:24:28 PM EST
[#30]
Brown sugar, salt, oranges, lemons and spices.
Link Posted: 11/26/2014 4:29:54 PM EST
[#31]
What brine to get this result?




Link Posted: 11/26/2014 4:31:02 PM EST
[#32]
Link Posted: 11/26/2014 4:32:30 PM EST
[#33]
Discussion ForumsJump to Quoted PostQuote History


Score some birth control pills, and mix them into the brine.



Link Posted: 11/26/2014 4:35:28 PM EST
[#34]
did Alton Brown's this year - Bird is in the pot in the fridge as of this afternoon


Brine looked pretty "empty" compared to what I'm used to..... but he's a better cook than I could ever hope to be so we'll roll with it
Link Posted: 11/26/2014 4:37:48 PM EST
[#35]
I was looking up a recipe for smoking a turkey and saw Alton Brown's.  Think I may try it next year.
Link Posted: 11/26/2014 4:50:39 PM EST
[#36]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Nobody's brining "enhanced" birds right?
View Quote



Enhanced birds should not be put into a brine solution...way too much salt.
Google...
Link Posted: 11/26/2014 5:04:17 PM EST
[#37]
Discussion ForumsJump to Quoted PostQuote History
Quoted:



Enhanced birds should not be put into a brine solution...way too much salt.
Google...
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
Nobody's brining "enhanced" birds right?



Enhanced birds should not be put into a brine solution...way too much salt.
Google...


That sounds good.

You know one of my secrets to frying chicken?

SALT.  You salt the hell out of it.

Link Posted: 11/26/2014 5:15:33 PM EST
[#38]
I'm trying this version: http://www.smoking-meat.com/november-13-2014-smoked-maple-barbecue-turkey


Posted Via AR15.Com Mobile
Link Posted: 11/26/2014 5:19:11 PM EST
[#39]
Salt, brown sugar... water. I'm not trying to pickle the fucking thing just add some flavor and moisture.
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