Turkey Prep.

Discussion in 'Poultry' started by dadcmd, Nov 18, 2011.

  1.     I read somewhere that after soaking a turkey in your brine solution for 2-3 days, you should let it sit in the refrigerator for a day or two. This will dry out the skin and allow the brine to tenderize the meat. Any truth to this? If this is true I need to start getting my bird in the brine by Saturday.

      This is my first smoked turkey and I believe I'm going use the slaughter house brine. My uncle is a chef and suggested using some cider vinegar in the brine has anyone else used vinegar with any success?

      Any tips or advise is greatly appreciated.

    Dave
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I just use salt, sugar, and Montreal chicken seasoning. I take it right out of the brine & put it in the smoker. ChefJimmyJ needs to see this & comment on the vinegar. I have never used it in a brine, but maybe it would be better if I did. Don't know.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Oct 11, 2013
  4. austinl

    austinl Smoking Fanatic

    Planning on doing a turkey tomorrow morning like that.  I already have the flavored butter in the fridge waiting on me to shove it under the skin.
     
  5. teeznuts

    teeznuts Master of the Pit

    Good luck and take lots of pics!
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks for posting,

    I may have to re-think the vinegar thing  [​IMG]
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    good luck
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    JJ.... you have been the GO TO guy for a few things around here.... Now I'm asking, "How do I tell my bride she needs to add vinegar to her brine"  ( and that's when the fight started ).... Dave
     
    Last edited: Nov 19, 2011
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks JJ, we are all learning a lot from you.
     
  10. kielbasa kid

    kielbasa kid Smoke Blower

    Jimmy,

    I don't consider it "science" but vinegar (acid) breaks down protein a little.

    Here's my list from years of note taking:

     Vinegars, lemon juice, apple juice, WHITE grape juice, FRESH pineapple juice, orange juice, papaya and SUGAR FREE soft drinks aid in breaking down protein..

    Salt pulls marinade into meat.

    Poultry skin is pourous.

    Oil adds to surface browning and crisping.

    Olive oil is avoided because it solidifys when cold.

    Corn, canola, peanut and vegetable oils are a better choice.

    Keep marinade/brine thin.

    Do not initially use sugars as they thicken and clog pores.

    Do not use alcohol based products until they have been cooked-off first.

    I marinade/brine in tight fitting zip-lock bags when possible or a close fitting SS kettle. Refrigerator space dictates. In cold weather, I go into my smokehouse.

    For the turkey, I will use exact multiples of:

    2 c. apple cider/juice, 1/4 c. cider vinegar, 

    1 c. water, 

    1 1/2 tbs kosher salt, 

    1  tsp garlic powder.

    (n.b. for chicken I substitute Ginger Beer for water)

    I always smoke with fruit woods and smoke for as long as the product I am smoking, is in the smoker. We LIKE smoke!

    I might alternate using distilled vinegar with cider vinegar at times with pork and poultry but I tend to only use wine vinegar with beef.

    Have a happy and healthy Turkey Day everyone.

    Rich "KK"
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey...Thanks for the Info, Richard....Long Time since I seen anything from you, Hope all is well...JJ
     
  12. kielbasa kid

    kielbasa kid Smoke Blower

    Yo Jimmy!

    CORRECTION: (no glasses) 4 1/2 tbs kosher salt.......NOT 1 1/2 tbs  (didn't see the cross bar on the upright) AND  1 tbs garlic powder......NOT  1 tsp.[​IMG]

    As a by-the-by.....the recipe is tripled for a 14 lb bird in a 2 gal. zip lock bag.  You may have to bring it up with a little more H2O too..

    Drove 130 miles yesterday for the White Eagle's annual golabki dinner that is prepared by the men. 300 dinners with 2 sittings for golabaki, pierogi, kapusta, kielbasa, roll, cake and coffee/tea. All homemade and only $9.00  I thought of you while we were wolfing it down[​IMG]. A friend's brother is the president and chef-in-charge.[​IMG] They use her family's recipe. It's like going to someone's home for dinner and the cost is like bringing a bottle of wine.[​IMG]
     

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