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Turkey Prep.

post #1 of 12
Thread Starter 

    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

 

 

post #2 of 12

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.

post #3 of 12
Quote:
Originally Posted by dadcmd View Post
 

    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?Oh Yeah...This lets some evaporation take place...Your Skin will have a better texture and will Crisp easier...Not to mention the Pellicle (Sticky Protein Layer) that forms will take the Smoke BetterIf this is true I need to start getting my bird in the brine by Saturday.Depends on the size of the Bird, how much Brine time needed...10-14, 1day...14-18 2days...Over 18...3days plus 1 day for each additional 4 pounds

 

  This is my first smoked turkey and I believe I'm going use the slaughter house brine.It a good one... My uncle is a chef and suggested using some cider vinegar in the brine has anyone else used vinegar with any success? Ohhh  Yeah!..I have been using 1Cup Vinegar (any) per Gallon of Brine for a lot of years...Though sorry guys I got no Science behind this one!...An OLD Chef of mine said, "this is the way it's done!" and I listened or got a Smack in the Head for not paying attention!

 

  Any tips or advise is greatly appreciated. Mix some Rub and/or Herbs with Butter and Schmear it Under and On the Skin, for added Flavor....Enjoy...JJ

 

Dave

 

 


Edited by Chef JimmyJ - 10/11/13 at 11:41am
post #4 of 12

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.

post #5 of 12

Good luck and take lots of pics!

post #6 of 12

Thanks for posting,

I may have to re-think the vinegar thing  102.gif

post #7 of 12

good luck

post #8 of 12

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

post #9 of 12

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

post #10 of 12

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"

 

 

post #11 of 12

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

post #12 of 12

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.head-wall.gif

 

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 down439.gif. A friend's brother is the president and chef-in-charge.pot.gif 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.241.png

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