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turkey brine question

post #1 of 7
Thread Starter 

I plan on smoking my first turkey next weekend and my question is, If i brine the turkey do i still need to inject? Or vise versa if I inject do I need to do a brine?

post #2 of 7

Just brine it and you should be set.

 

Have you searched the forum? Try this, tons of info!

 

http://www.smokingmeatforums.com/newsearch?search=smoked+turkey

post #3 of 7

I maybe completely wrong, I usually am. Here's what I do:

 

I spice the the brine, I vegetable the injection.

 

Brine: water, Parsley sage rosemary thyme, 1/4C salt, 1/3C brown sugar (12 hours)

 

Injection: liquid garlic, liquid onion, Lea & Perren's, Tabasco, butter (must be at or slightly above ambient temp or butter clots) Lots of small injectiosn, pooling is not cool.

 

Hey try a chicken this week ahead of time and see what you think, plus a good test run for this weekend!

 

 

 

Or with your first turkey just a salt and pepper rub and some butter and sage under the brest skin works most excellent too.

 

If your turkey is plugged (pop up thermometer) leave it in till after smoking, early withdrawal allows a large hole for juices to escape.

 

Oh, one more thought, make sure your bird fits your smoker...LOL I laugh from experience!

 

Just some ideas. Hope its fun and remember to enjoy the smoke

post #4 of 7
Quote:
Originally Posted by lowpro192000 View Post

I plan on smoking my first turkey next weekend and my question is, If i brine the turkey do i still need to inject? Or vise versa if I inject do I need to do a brine?

It's optional in either case.




~Martin
post #5 of 7
Quote:
Originally Posted by Foamheart View Post

I maybe completely wrong, I usually am. Here's what I do:

I think that sounds great, Foamheart. Brine is important, I always brine a bird. Injecting is your call, it definitely won't hurt! I like to make an herbed butter and put a ton of it under the skin. It helps add flavor, keep the breast moist and crisp up the skin. I also like to fill the cavity with some onions, lemons & oranges & some fresh herbs.

post #6 of 7

I am a Brine guy. Been doing the same over Twenty Years and get such great results that some extended family members coming for a visit most often request Roast Chicken or Turkey even if I offer to get some Steaks...JJ

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Starting Two Days out...

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspo

post #7 of 7

I thought I'd add one thing to this since I posted about adding fruit to the cavity.

 

If you don't care for lemon, orange or any fruit flavor in your poultry meat, do not add any at all (during the cooking/smoking process). A little goes pretty far with poultry. I recently smoked a duck and added a half of a lemon and the lemon flavor was actually a little stronger then I expected and preferred.

 

Just a cautionary note.

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