Advantage would be a more juicy end product and the change to introduce more flavors to the bird via the brine. Downside......I can't think of any unless you mess it up........maybe just the extra time/effort involved.
ditto all of the above...
Mr E, talked me into my first brine, then Richtee added more info so I actually understood the method..(I can't find the link)
I will never do another bird even in the oven without a brine first...
Chili, In my opinion, brinin is another opportunity ta add more flavor ta yer bird an hep keep it juicey. The salt content of many of the old brines can be cut back cause were not preservin the birds no more, were gonna eat em shortly after the smoke.
Yall can inject yer birds to, hep get that flavour deeper inta the meat. I use a spritz ta hep with the skin an give the bird a nice sheen.
Here be what I use:
Slaughterhouse Poultry Brine
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt
Slaughterhouse Poultry Injection
1/2 Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter
2 C Apple Cider
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
I've grilled 5 turkey's for Thanksgiving over the years on my Weber, every one of them were brined, all of them were juicier than deep frying, and the salt taste was never an issue.
travcoman45 has some good brine recipes there, and I have a few at home I'll try to post later. I like to brine mine in a clean cooler for 48 hours placed in my garage fridge. A good tip is to place a ziplock bag full of water on top to keep the turkey sumerged in the brine.
For me adding anything other than simply salt and sugar is a waste of spices, brining is a process that effects the basic structure of the meat and its ability to retain moisture via the brines salt and to some lesser extent its sugar content. Many folks think that by adding a quarter cup salt to a brine means you are adding that quantity to the finished product, not true, a proper brine should not effect the salt taste content of the cooked product. Want to add flavors then its a marinade, not a basic brine.
Rod, I'll have to say I disagree about the spice thing. Flavor in my experience WILL be imparted to the meat being brined. Yes, you need to use a high level of spice, and some work better than others. Seems the more water soluble a spice's essence is, the better it transfers via a brine. For poultry I find a white wine is a worthwhile additive, and of course can replace some of the sugars used.
Table salt without the iodine would be ok, the iodine gives meat a funny taste is what I been taught. Grandpa used rock salt that he ground down ta his likin. Ain't sure I'd do that, but is what he had at the time. I use either kosher salt er picklin salt. Salts do weigh out different, or in other words, some salt be more salty per cup then others. There was a post on here once bought that I thin. Have ta see ifin I can find it.