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Turkey brine vs injecting
Posted on 11/13/24 at 2:47 pm
Posted on 11/13/24 at 2:47 pm
We usually just inject our turkey with a Cajun injector and put some dry rub on the outside, but I think I want to do something different this year. Does anyone have a brine kit they recommend? Nothing spicy.
10
Posted on 11/13/24 at 3:05 pm to Simon Gruber
there's a Rouses Brine mix on their seasoning aisle i usually use for Smoked Bird
Posted on 11/13/24 at 3:05 pm to Simon Gruber
Do both.
Posted on 11/13/24 at 3:06 pm to Simon Gruber
I've heard great things about the Meat Church bird baptism poultry brine. I'm giving it a shot myself this year.
Keep in mind that the purpose of the brine is to help break down some of the proteins in the muscles to allow for more moisture retention. It's meant to counteract dry meat and not to flavor it. So you could still prep/inject as you always have.
Keep in mind that the purpose of the brine is to help break down some of the proteins in the muscles to allow for more moisture retention. It's meant to counteract dry meat and not to flavor it. So you could still prep/inject as you always have.
Posted on 11/13/24 at 3:07 pm to Simon Gruber
Dry brine and inject if you so choose.
But the real secret is cooking the breast to 150 internal at the innermost point and immediately pulling it.
But the real secret is cooking the breast to 150 internal at the innermost point and immediately pulling it.
Posted on 11/13/24 at 3:19 pm to Simon Gruber
Brine (wet or dry, you choose), inject and season how you'd like to. No reason you can't do all of these.
Posted on 11/13/24 at 3:22 pm to Simon Gruber
I'm a wet brine guy. 5 gallon bucket, salt, and sugar. Ratio is 1/2 cup salt 1/2 cup sugar per gallon of water used. I mix the brine until dissolved and let the bird sit in that in the fridge overnight. I rinse it good and then smoke it. No need for crazy and exotic brines. This is cheap and makes it juicy every time.
Posted on 11/13/24 at 3:42 pm to Simon Gruber
I wet brine turkeys to smoke and got this recipe from my brother-in-law a few years ago after he brought a smoked turkey to our house for Thanksgiving Day for our big party. It is as follows:
2 Gallons cold water
3 Cups Apple Cider Vinegar or Apple Cider
4 Tbsp. fresh Rosemary
5 Cloves garlic minced
1 1/2 Cups Kosher Salt
2 Cups Brown Sugar
3 Tbsp. crushed peppercorns
5 Bay leaves
Peel of 3 oranges
Bring all ingredients to a boil for all ingredients to blend, turn off heat and let cool to room temperature. Put turkey in the brine and refrigerate at least 24 hours.
Remove turkey from brine, rinse off any seasonings and place in cold water for 30 minutes . Pat dry and coat with some olive oil so any dry seasonings you may use sticks well to the skin.
I've used this brine for both smoking a bird and baking them and they come out great with the only difference being allowing more prep time for smoking.
If smoking, after patting the bird dry, put it back in the fridge uncovered for at least 12 hours so the skin forms a nice pellicle, then oil and season before going on the smoker.
2 Gallons cold water
3 Cups Apple Cider Vinegar or Apple Cider
4 Tbsp. fresh Rosemary
5 Cloves garlic minced
1 1/2 Cups Kosher Salt
2 Cups Brown Sugar
3 Tbsp. crushed peppercorns
5 Bay leaves
Peel of 3 oranges
Bring all ingredients to a boil for all ingredients to blend, turn off heat and let cool to room temperature. Put turkey in the brine and refrigerate at least 24 hours.
Remove turkey from brine, rinse off any seasonings and place in cold water for 30 minutes . Pat dry and coat with some olive oil so any dry seasonings you may use sticks well to the skin.
I've used this brine for both smoking a bird and baking them and they come out great with the only difference being allowing more prep time for smoking.
If smoking, after patting the bird dry, put it back in the fridge uncovered for at least 12 hours so the skin forms a nice pellicle, then oil and season before going on the smoker.
Posted on 11/13/24 at 4:25 pm to gumbo2176
Very close to what I do for smoking breasts on Thanksgiving, except:
Apple cider or apple juice, no ACV
Sprigs of rosemary, thyme, and sage but no bay leaves
Whole peppercorns
A couple sliced oranges instead of just the peel.
Save some of the orange and herbs for the cavity and/or drip pan.
Apple cider or apple juice, no ACV
Sprigs of rosemary, thyme, and sage but no bay leaves
Whole peppercorns
A couple sliced oranges instead of just the peel.
Save some of the orange and herbs for the cavity and/or drip pan.
Posted on 11/13/24 at 5:51 pm to Simon Gruber
Get some sodium phosphate like Make It Meaty PhosThis! for superior moisture retention. Make a 1-2% solution or replace it as 1% of the total salt in the brine. Makes the juiciest meat.
Posted on 11/13/24 at 9:21 pm to gumbo2176
Is it ok to oil less fry a brined turkey?
Posted on 11/13/24 at 10:33 pm to Simon Gruber
Yes, but if you deep fry a Turkey don’t inject it. It adversely affects the oil if you’re doing more than one (I usually fry for neighbors and other family members)
Posted on 11/13/24 at 10:45 pm to Simon Gruber
quote:
Is it ok to oil less fry a brined turkey?
One of my other brother-in-law's has one of those big air fryers and he wet brines his turkey.
When I do fry mine in peanut oil, I prefer to use the Cajun Injector method and make my own stuff to inject into the birds.
Posted on 11/14/24 at 7:33 am to Simon Gruber
quote:
Is it ok to oil less fry a brined turkey?
Absolutely.
Posted on 11/14/24 at 10:09 am to Icansee4miles
quote:
Yes, but if you deep fry a Turkey don’t inject it. It adversely affects the oil if you’re doing more than one (I usually fry for neighbors and other family members)
I'm not in line with this thinking. I've fried as many as 5 turkeys in the same oil, 3 for me and 2 for neighbors and have never had an issue with the oil going off in any way. I inject all the birds myself the night before.
Matter of fact, I let the oil cool overnight in the pot so all the tiny bits settle to the bottom and then strain it the next day to save to use again, usually for a Super Bowl party or around Mardi Gras before recycling the oil.
Posted on 11/14/24 at 3:10 pm to Simon Gruber
Check out Alton Brown's Turkey Brine
1 lb kosher salt
1 lb dark brown sugar
6 quarts of hot water
dissolve in a water cooler
place turkey in and cover with ice to the top
leave in brine for 24 hours
you need NOT use any other seasoning even though it doesn't appear to be seasoned. if you do you will end up w/ a salty mess that is not edible. the mix of sugar and salt are PERFECT. we have been using this for well over 10 years now and everyone loves it. we use the Big Easy Oil-Less Air Fryer (propane), simple and very little clean up and WAY cheaper than oil.
FOODNETWORK
1 lb kosher salt
1 lb dark brown sugar
6 quarts of hot water
dissolve in a water cooler
place turkey in and cover with ice to the top
leave in brine for 24 hours
you need NOT use any other seasoning even though it doesn't appear to be seasoned. if you do you will end up w/ a salty mess that is not edible. the mix of sugar and salt are PERFECT. we have been using this for well over 10 years now and everyone loves it. we use the Big Easy Oil-Less Air Fryer (propane), simple and very little clean up and WAY cheaper than oil.
FOODNETWORK
This post was edited on 11/14/24 at 3:13 pm
Posted on 11/14/24 at 6:38 pm to Simon Gruber
I got a Turkey breast this year.. Think I am going to soak it in buttermilk and seasonings over night..
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