Turkey Brining Recipe

[drebo]

So I plan to smoke a turkey this year and want to brine it first.

Anyone have a good brining recipe?

Please share!

 

[CrackRabbit]

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

That is all you need.

 

[Kaido]

My friend did one in half water, half apple cider. Said it was awesome. Going to try it this year myself!

 

[drebo]

Have you actually made that recipe? I'm always skeptical about Alton Brown's recipes because they seem overly complicated and prone to failure.

 

[CrackRabbit]

Have you actually made that recipe? I'm always skeptical about Alton Brown's recipes because they seem overly complicated and prone to failure.

Yes, I have made it and it was wonderful. Most juicy turkey I have ever eaten.

 

[GagHalfrunt]

Have you actually made that recipe? I'm always skeptical about Alton Brown's recipes because they seem overly complicated and prone to failure.

That one is most definitely over complicated. You can throw out pretty much any and all of the odd spices, sugars and fruits Alton uses. If you're brining a turkey you're doing it primarily for the meat to be moist and the spices/flavors don't aid that in any way. Just follow the basic brining fundamentals that Alton suggests in regards to proportions of salt and water, heating the initial salt water mix to melt the salt, and then the brining time in the ice water bath. That's all you really need. All the other stuff add if you've got it, safely ignore if you don't.

 

[TastesLikeChicken]

That one is most definitely over complicated. You can throw out pretty much any and all of the odd spices, sugars and fruits Alton uses. If you're brining a turkey you're doing it primarily for the meat to be moist and the spices/flavors don't aid that in any way. Just follow the basic brining fundamentals that Alton suggests in regards to proportions of salt and water, heating the initial salt water mix to melt the salt, and then the brining time in the ice water bath. That's all you really need. All the other stuff add if you've got it, safely ignore if you don't.

I agree with most of that, at least as far as the spices and fruits. They really don't add much, if anything. Where I would disagree is the sugar. ime, the brown sugar tends to help the skin caramelize (and I personally prefer dark brown sugar). Also, if you are going to cook the turkey in the oven I would add a teaspoon or so of liquid smoke to the brine since it does tend to impart a slightly smokey flavor.

 

[Miramonti]

I used a recipe like this last year and it was by far the best turkey experience I've had. I cut back on the salt and used about 3/4 cup of adobo, an all purpose seasoning we love (which has lots of salt.)

I skinned the bird, cut the fat globs out, kept it in the garage in bucket lined with a food safe bag and with lots of ice, and brined it for 2+ days. Then cooked it in a bag in the oven.

The skin and outer fat proved not necessary with the brining and cooking in a bag - it browned very well yet was exceptionally tender.

How to Brine a Turkey
Author: Savory Sweet Life
Recipe type: Main
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

Serves: 1 turkey


If you want a moist, flavorful turkey, brining a turkey is a great way to accomplish this. This turkey brine recipe is so easy and using the refrigerator door is a great way to prepare the turkey before Thanksgiving.
Ingredients

12 cups water, divided
1 cup kosher salt
2 cups sugar
1 cup apple cider vinegar
2 tablespoons sage
2 tablespoons thyme
2 tablespoons rosemary
1 tablespoon pepper
4 cups ice

Instructions

Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.

Notes
*It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey. Otherwise the turkey will be too salty.

 

[Crono]

The Alton Brown one is very good. I've been using it for a couple years and it always makes the juiciest turkey.

 

[OutHouse]

i just use kosher salt and dark brown sugar. thats it and i always get juicy tasty turkey.

 

[drebo]

I used a recipe like this last year and it was by far the best turkey experience I've had. I cut back on the salt and used about 3/4 cup of adobo, an all purpose seasoning we love (which has lots of salt.)

I skinned the bird, cut the fat globs out, kept it in the garage in bucket lined with a food safe bag and with lots of ice, and brined it for 2+ days. Then cooked it in a bag in the oven.

The skin and outer fat proved not necessary with the brining and cooking in a bag - it browned very well yet was exceptionally tender.

This is kind of what I'm looking for.

I'm planning on smoking the turkey for 8hrs at 185 and then another 4 hours at about 250, so smoke flavor will not be an issue.

I'm more interested in the combinations of spices to brine the turkey and rub under the skin while smoking.

 

[loganone]

185 is way way too low to smoke poultry, you want to smoke at 250-275.

What I do is mix a cup of salt and brown sugar for the brine and soak it overnight. Inject creole butter under the skin and breast and coat the skin with a little olive oil to help it crisp. Smoke at 275 for 30 minutes per lb with a 50/50 mix of hickory and apple wood. Comes out amazing every time. Don't be afraid of higher temperatures, its not going to dry out in smoker like it would an oven.

 

[Jeeebus]

This is kind of what I'm looking for.

I'm planning on smoking the turkey for 8hrs at 185 and then another 4 hours at about 250, so smoke flavor will not be an issue.

I'm more interested in the combinations of spices to brine the turkey and rub under the skin while smoking.

OMG save yourself the trouble and just suck on a charcoal briquette. 12 hours to smoke poultry? And you're worried about the brine?

You should be smoking for no more than 3 - 4 hours (depending on size of bird) at 325 -350. Low and slow is just going to result in a rubber chew toy.

I strongly suggest you visit virtualweberbullet.com for some guidance on prep/cook as it will be very helpful.

 

[Sinsear]

2 cups maple syrup
1 cup Jack Daniels
1 Tbsp pickling spice

1/2 cup salt for every gallon of water


You can thank me later. I just pulled a turkey out of this brine last night and it's been air drying in fridge overnight to be smoked today.

No low and slow for poultry; will be a high heat 350 degree smoke.

 

[Sinsear]

Also check the forums at bbq-brethren.com

Ton of threads on smoking and brining turkey and some great advice too.


I also ice my breast down for about an hour before going in the smoker. Helps with the breast being done about the same time as the dark meat.

 

[ponyo]

OMG save yourself the trouble and just suck on a charcoal briquette. 12 hours to smoke poultry? And you're worried about the brine?

You should be smoking for no more than 3 - 4 hours (depending on size of bird) at 325 -350. Low and slow is just going to result in a rubber chew toy.

I strongly suggest you visit virtualweberbullet.com for some guidance on prep/cook as it will be very helpful.

This. Smoking the turkey at such low tempature is going to cause the skin to be all rubbery and nasty. You want to cook the turkey at high temp to give it nice crispy skin. And save yourself the trouble of brining and just buy self-basting turkey.

 

[drebo]

3-4 hours at 325 will not cook a 20lb bird. Hell, 3-4 hours in an oven at 450 won't cook a 20lb turkey.

With brining, I don't see why 8 hours at 185 and 4 at 275 would dry it out and make it rubbery.

I plan on using apple wood to smoke it, not charcoal.

 

[xSauronx]

That one is most definitely over complicated. You can throw out pretty much any and all of the odd spices, sugars and fruits Alton uses. If you're brining a turkey you're doing it primarily for the meat to be moist and the spices/flavors don't aid that in any way. Just follow the basic brining fundamentals that Alton suggests in regards to proportions of salt and water, heating the initial salt water mix to melt the salt, and then the brining time in the ice water bath. That's all you really need. All the other stuff add if you've got it, safely ignore if you don't.

pretty sure he did an update to that recipe saying the same: most of that stuff adds nothing to the turkey. i dont feel like looking it up, may have just been a blog post or something from him

any brine will help a turkey tremendously if you do it overnight. ive done a few that way and they are spectacular.

 

[Sinsear]

Do what you want, but don't say you werent warned; all the advice here is very solid.

Go to bbq-brethren.com and look in their forums; that site is for enthusiasts. Not gonna find too many recommendations for low and slow on poultry.

 

[Sinsear]

3-4 hours at 325 will not cook a 20lb bird. Hell, 3-4 hours in an oven at 450 won't cook a 20lb turkey.

With brining, I don't see why 8 hours at 185 and 4 at 275 would dry it out and make it rubbery.

I plan on using apple wood to smoke it, not charcoal.

Time is all a guesstimate. Temperature is what counts.

 

[Jeeebus]

3-4 hours at 325 will not cook a 20lb bird. Hell, 3-4 hours in an oven at 450 won't cook a 20lb turkey.

With brining, I don't see why 8 hours at 185 and 4 at 275 would dry it out and make it rubbery.

I plan on using apple wood to smoke it, not charcoal.

Tell you what. Ignore us and everyone else that has ever written on the subject. Let us know what your guests think of the rubber.

 

[Sinsear]

18lb turkey smoked yesterday; done in 4 hrs 10 min @ 320-350

 

[BoberFett]

My friend did one in half water, half apple cider. Said it was awesome. Going to try it this year myself!

I did the half cider one a couple years ago, best turkey I've ever had. Water, cider, salt, some other spices, don't remember exactly what.

 

[Pacfanweb]

That one is most definitely over complicated. You can throw out pretty much any and all of the odd spices, sugars and fruits Alton uses. If you're brining a turkey you're doing it primarily for the meat to be moist and the spices/flavors don't aid that in any way. Just follow the basic brining fundamentals that Alton suggests in regards to proportions of salt and water, heating the initial salt water mix to melt the salt, and then the brining time in the ice water bath. That's all you really need. All the other stuff add if you've got it, safely ignore if you don't.

This.

The majority of what you get from brining is simply the moisture and the salt flavor. I've seen and tried quite a few recipes for brining, and really other than the meat being kind of "naturally salty", I haven't ever tasted anything to make me believe the other crap people add does anything at all for it. ESPECIALLY if you smoke it.

It does, however, make the turkey super-juicy. It's worth doing just for that, but stick to the simplest recipe you can find.

 

[Pacfanweb]

18lb turkey smoked yesterday; done in 4 hrs 10 min @ 320-350

That's not smoking, that's roasting. Smoking is low and slow.

You haven't had smoked turkey if you did it that way.

Bird that big, need to smoke it at 250 for about 9hrs, at least.

30-45 minutes per pound.