The Food Lab: The Truth About Brining Turkey----Let the debate begin

nozzleman · Nov 15, 2012

The link will take to an article about brining titled "The Food Lab: The Truth About Brining Turkey". It is interesting to say the least and bound to stir up opinion.

http://www.seriouseats.com/2012/11/...bout_Brining_Turkey11_5_2012&utm_medium=email

oldschoolbbq · Nov 16, 2012

Not a bad read, however I will continue to "Brine" my Poultry. The salt cured meat shown was pinkish , as if it had been cured like a Ham . And in retrospect, I feel the meat would be too salty; washed or not.

The Turkey I Smoked and served on Tues.(11-13) , was juicy, tasty(like a Turkey should taste) and had the overtones of the Spices I had in the Salt/Sugar Brine.

Yes, Salt causes Osmosis and liquid replacement, BUT , if the liquid is (melted ) Salt , the muscle will also have excessive amts. of Salty flavor when cooked.

The Slaughterhouse Recipe for Brine has a balance of Sugar with the Salt and the muscle fibers will come to a balance that is conducive to the flavor of the poultry.

If I'm wrong , spank me , but I see no ill effect of Brining...

Stan, have fun and...

red dog · Nov 16, 2012

It is an interesting read but by calling it the food lab he is implying that some science is involved, which in turn implies that controlled experiments are involved. I see huge flaws in his controls and since most of his conclusions are based on his personal taste his conclusions become subjective and aren't truly based on science. He concludes based on his taste alone, and his judgement of flavor, that it's not worth brining. The food experience is based on many things including flavor, texture, smell, and appearance. As long as in my subjective oppinion these things are inhanced by brining I will continue to do it. Bottom line is, I have never had a brined turkey that wasn't a better food experience than an unbrined turkey.

diggingdogfarm · Nov 16, 2012

I switched to "dry brining" a long time ago, great flavor, no water-logged bird and no funky texture that sometimes comes with wet brining.
Takes some time, but the bird always comes out perfect.
About 1 % salt and 0.5% sugar.

Harold McGee also bad mouths wet brining.
http://www.nytimes.com/2008/11/12/dining/12curi.html

~Martin

daveomak · Nov 16, 2012

DiggingDogFarm said:
I switched to "dry brining" a long time ago, great flavor, no water-logged bird and no funky texture that sometimes comes with wet brining.
Takes some time, but the bird always comes out perfect.
About 1 % salt and 0.5% sugar.

~Martin

Martin, morning.... When you add the salt/sugar, is that on the skin and in the cavity ??? do you rub under the skin also.... How about compound butter or compound bacon grease..... garlic/rosemary/etc with the salt/sugar rub........ Just curious.... I've got 2 birds to do... one in the brine and the other could be an interesting effort at a new method....

Dave

diggingdogfarm · Nov 16, 2012

Rub all over the bird.
I don't rub under the skin, but there's nothing wrong with that.
Add whatever herbs and spices you want.
Allow a few days for the salt and sugar to distribute well.

These guys do it similar to the way I do......
http://www.food52.com/blog/2713_russ_parsons_drybrined_turkey_aka_the_judy_bird

~Martin

jrod62 · Nov 16, 2012

Going to try this and see how it turns out. They have turkey breast on sale at Target for $.99lbs

So one will be a wet brine and one will be a dry brine and will do a side by side test .

watermelonslim · Nov 16, 2012

I'm definitely going to brine my smoked thanksgiving turkey.

I'm doing a second bird in the deep fryer though, and I'll probably try to "dry brine" that one.

austinl · Nov 16, 2012

This guy didn't seem to focus much of his time on the flavored brines, which is mostly what is done around bbq circles. Interesting read but for all practical purposes this article just barely scratched the surface on the scope of brining. I've taste tested side by side for my own preferences and I'm a fan of brining poultry for the flavor aspects they can produce.

whistlepig · Nov 16, 2012

After I brined my first turkey I was impressed with the moisture of the meat. Brining is not something new. Heck, when I was a kid a half century ago mom always brined wild rabbit before frying it the next day. So did everyone else.They didn't do things back then because they were trendy.

watermelonslim · Nov 19, 2012

DiggingDogFarm said:
Rub all over the bird.
I don't rub under the skin, but there's nothing wrong with that.
Add whatever herbs and spices you want.
Allow a few days for the salt and sugar to distribute well.

These guys do it similar to the way I do......
http://www.food52.com/blog/2713_russ_parsons_drybrined_turkey_aka_the_judy_bird

~Martin

The recipe in that link says to let it sit in the "dry brine" for 3 days, then let it site uncovered for another day.

Is this really a 4 day process, and therefore too late to start tonight for a thanksgiving turkey?

diggingdogfarm · Nov 19, 2012

Well, depends on the size of the bird.
You could get away with less time for a smaller bird or if you split or spatchcock.

The extra time helps ensure that the salt, etc. equalizes well.

~Martin

watermelonslim · Nov 19, 2012

DiggingDogFarm said:
Well, depends on the size of the bird.
You could get away with less time for a smaller bird or if you split or spatchcock.

The extra time helps ensure that the salt, etc. equalizes well.

~Martin

How long for a 12 pounder?

diggingdogfarm · Nov 19, 2012

I usually do a 12lber., that's a relatively small bird, If you start right now and finish on Thursday, that should be enough time.
I'm not starting mine until tomorrow, but i'll be splitting it.

~Martin

watermelonslim · Nov 19, 2012

DiggingDogFarm said:
I usually do a 12lber., that's a relatively small bird, If you start right now and finish on Thursday, that should be enough time.
I'm not starting mine until tomorrow, but i'll be splitting it.

~Martin

I'm going to deep fry this one. Do you think that changes anything with regards to dry brining?

So start it tonight, early Thursday morning take it out of the bag, and then cook it early Thursday afternoon?

diggingdogfarm · Nov 19, 2012

WatermelonSlim said:
I'm going to deep fry this one. Do you think that changes anything with gee brining?

No

WatermelonSlim said:
So start it tonight, early Thursday morning take it out of the bag, and then cook it early Thursday afternoon?

Sounds good.

~Martin

linguica · Nov 19, 2012

Originally Posted by WatermelonSlim

I'm going to deep fry this one. Do you think that changes anything with gee brining?

I don't know about deep frying, but gee brining sounds like a lot of fun. A party game maybe?

venture · Nov 19, 2012

Do what you want to do.

Be sure to tell your guests about all the esoteric steps you went through. They will probably be impressed.

It is still turkey.

Pass the dressing and gravy please? More turkey for everybody else.

Good luck and good smoking.

sqwib · Nov 19, 2012

Funny... I do this with steak and chicken breast and it does work rather well but never thought to try it on a whole bird. May give it a shot.

pauldavid · Nov 19, 2012

Red Dog, I concur with your philosophy about brining a Turkey. It's always better brined as you have stated.

The Food Lab: The Truth About Brining Turkey----Let the debate begin

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