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View Full Version : To brine or not to brine, that is the question



rbaggett
11-23-2010, 09:25 AM
Bigga Poppa says he doesn't brine. I brine and I believe it makes a huge difference in flavor and moistness. Here is my super brine recipe for 2 16 lb. turkeys. It's a little work, but well worth it. Start with a stock pot and 1 gallon of water. Add tablespoons of the following: dried rosemary (1), dried sage (1), dried thyme (1), tarragon leaves (1) crushed garlic (4), black pepper (3). Add cups of following: Worchester (1/2), brown sugar (1/2), kosher salt (2). Add the following: bay leaves (3), whole cloves (3), crushed allspice (6), crushed juniper berries (6), diced yellow onions (3), diced carrot (1) and diced celery stalk (1). Bring to a boil for 1/2 and then let cool. Then add into at least a 6-7 gallon container, 2 additional gallons of water, 2 quarts of apple juice and 2 (32 oz) vegetable broth. Then place turkeys into container for a period of 24- 48 hours.

Big Poppa
11-23-2010, 10:47 PM
robin it would be easier to tell us what spices to leave out

TentHunter
11-24-2010, 06:27 AM
This year, because I'm spatchcocking, I'm not planning to brine.

Granted, I haven't spatchcocked a turkey, but I've done countless chickens and they come out unbelievably moist every time. I always use fresh, never injected chickens.

So, based on those experiences (and Big Poppa's posts/pics) it should work beautifully.

Just look at this pic that Big Poppa posted...
how could you not love that --> http://i195.photobucket.com/albums/z265/biffalo/IMG_0433-1.jpg (http://i195.photobucket.com/albums/z265/biffalo/IMG_0433-1.jpg) ;)


Either way it will be a learning experience and that's always good! :p

Big Poppa
11-24-2010, 07:21 AM
Im going to brine one and not brine one.

rbaggett
11-24-2010, 02:15 PM
I know I got a little carried away with the spices. Sorry, but I love them all. I actually wanted to put in a few more.

Big Poppa
11-24-2010, 06:11 PM
seriously they could sweep the floor at a spice mixer and get close!

SisInLaw
11-24-2010, 07:15 PM
confession:

I'm oven roasting a Butterball, no brining.

Am I banned?

Big Poppa
11-24-2010, 09:20 PM
No but Im working on a smoker for you.

FLBentRider
11-25-2010, 05:32 AM
I have been using the AB brine for the last few years, I get a fresh, "minimally processed" bird and brine it overnight.

I can't believe the difference it makes.

The last few Thanksgivings we have done a side-by-side comparison (my mom does a TB in the oven - has to have gravy)

The oven bird doesn't get nearly as much action as the smoked one.

This year will be my first pellet bird and the first vertical bird.