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FLAVORFUL BRINE FOR A TURKEY

post #1 of 12
Thread Starter 

I am smoking a 10 lb turkey for Christmas and was wondering if anyone would like to share a flavorful brine recipe?

 

Thanks and Merry Christmas,  John Koutsavlis

post #2 of 12

There are alot to chose from on here...Dry Brines, Wet Brines, Wet Brines that are fruit juice based. Check out the search tool and find one that fits the flavor your going for

 

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

post #3 of 12
Thread Starter 

Thanks Doug...Never dawned on me to use a search.

 

Already see several that are candidates!!

 

Merry Christmas,  John

post #4 of 12
Quote:
Originally Posted by BandCollector View Post
 

I am smoking a 10 lb turkey for Christmas and was wondering if anyone would like to share a flavorful brine recipe?

 

Thanks and Merry Christmas,  John Koutsavlis

This is from Chef Jimmy, in reply to my similar question. I did 21 birds with some variation of this. They turned out phenomenal.  Give it a try.

 

Quote:
 

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Turkey. Pitmaster's Choice Pellets are great too. With 14Lb birds you can smoke them whole. Measure the Temp in the thickest part of the Breast and Thigh, 165° and 175°F respectively. 300-325°F is optimum and you can figure 20 minutes per pound. If you want more low and slow smoke at 250°F. The skin will not be crisp so when the IT is 145°F in the Breast, put the Bird in a 425°F Oven to finish cooking to 165° and Crisp the Skin or crank the heat in the smoker to crisp the skin...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

 

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 1teaspoon if less heat is desired.

post #5 of 12

Thanks Grouse...

 

BandCollector, That recipe is great as is but is versatile. It will work well with any flavors you like. Citrus is a good addition and it takes any Spices you like. Add Cumin, Oregano and Ancho Chili for a Southwestern twist. Sweet Spices like Cinnamon, Nutmeg, a touch of Clove and Apple Juice Concentrate, gives the flavors of the season. Happy Holidays...JJ

post #6 of 12

no problem, we are very grateful for the assistance.   

post #7 of 12
Thread Starter 

Doug, Grouse, and Chef Jimmy J

 

You guys are the Greatest!!

 

The rest of the folks on this sight aren't so bad either!!

 

Merry Christmas everyone,  John

post #8 of 12
Quote:
Originally Posted by BandCollector View Post
 

Doug, Grouse, and Chef Jimmy J

 

You guys are the Greatest!!

 

The rest of the folks on this sight aren't so bad either!!

 

Merry Christmas everyone,  John

Merry Christmas to you as well John and make sure to  let us know which one you go with and some pics of you smoking those birds:)

post #9 of 12

Merry Christmas to you and your's as well. Enjoy your bird...JJ

post #10 of 12

Bandcollector, hello from the Toledo area. JJ's Brine is a great one and as for adding or changing anyhing , here's an idea I picked up in Central Texas.

 

We have a lot of Cedar around the Cen-Tex area and some the taste of the Cedar gets in our food . Knowing that it's not good to smoke with a Resinous Wood . we would pull the Berries off the Limbs  , dry them and grind to add to our Rubs,,, Nice different flavor . Try Garlic , Onoin , Thyme and this may sorin crazy , but ground Cloves are great in a rub...

 

Have a great Holiday and as always . . .

post #11 of 12
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Bandcollector, hello from the Toledo area. JJ's Brine is a great one and as for adding or changing anyhing , here's an idea I picked up in Central Texas.

 

We have a lot of Cedar around the Cen-Tex area and some the taste of the Cedar gets in our food . Knowing that it's not good to smoke with a Resinous Wood . we would pull the Berries off the Limbs  , dry them and grind to add to our Rubs,,, Nice different flavor . Try Garlic , Onoin , Thyme and this may sorin crazy , but ground Cloves are great in a rub...

 

Have a great Holiday and as always . . .


Old School,

 

Just pulled the turkey out of the Brine and am allowing the skin to "toughen up" in the refrigerator.  Will be smoking it tomorrow morning.

 

Anxious to taste it!

 

Thanks for the tip...John

post #12 of 12
Thread Starter 
Quote:
Originally Posted by BandCollector View Post
 


Old School,

 

Just pulled the turkey out of the Brine and am allowing the skin to "toughen up" in the refrigerator.  Will be smoking it tomorrow morning.

 

Anxious to taste it!

 

Thanks for the tip...John


Turkey was fabulous...Thanks for all your assistance! 

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