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turkey brine

post #1 of 36
Thread Starter 
I would like to brine a turkey breast to add a bit of flaver however all I can find at turkeys with 15-20% solution can I brine with say a half a cup of salt per gal of water rather than a full cup to avoid the saltyness of a finished product, or can I get by with no salt at all? Is the salt a kind of catilyst?
post #2 of 36
You could go lighter on the salt but if you don't have enough salt in your brine it won't brine properly.
I would just go for a regular brine, use slightly less salt but not ny much because anything in the turkey will come out as the brine liquid and flavors do their job by flowing in and out of the meat.
post #3 of 36
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

This is popular round here, also lower in salt cause I can't have that much no more.
post #4 of 36
Actually, I've used up to 2 lbs of salt in a 5 gallon bucket before. The salt does not flavor the meat. Just make sure to wash the turkey very well. The salt is on the outside. But you will be surprised how all that salt does not make the meat salty.
post #5 of 36
Have tried Tip's brine and injection and both were excellent!
I'm not kidding, some of the best poultry I have made was using his recipes, and that injection...I wanna just inject a whole batch of it straight down my throat tongue.gif
post #6 of 36
I too recommend Tip's recipe highly. It helped me make the best bird I ever smoked.
post #7 of 36
Go with Tip's brine and injection recipes I have used them on turkeys and they are really good. You can tweak it if you want but for the first time use it exactly like the recipes say and then tweak them if you feel the need. I haven't changed a thing and I have used it a couple o times.
post #8 of 36
Here's another vote for Tips recipe's. They are tried and true on the forum! PDT_Armataz_01_37.gif
post #9 of 36

Turkey Brine

I asked that same question on this forum about a month ago and Tip came to the rescue with his recipe and it worked out great! Best yard bird I ever had. I did sub apple juice for water though (it was cheap). Injected with the brine and soaked for 2 days. (Didn't mean to soak it that long however I didn't get to smoke my bird the day I wanted to). I cut the backbone out of the bird and smoked at 325-350 and worked out great.
post #10 of 36
Tip's brine is right on the $$$. Also light on the salt. You can't lose on this one.
post #11 of 36
For the 2 tsp Cajun Spice Louisiana Cajun Seasoning something like Tony Chachere's okay? Please clarify the tsp=teaspoon? Seems like not enough so just checking in case it is TBS=tablespoon.
post #12 of 36
tsp in my recipes be teaspoons, yer just addin subtle hints a flavour, helps but dosen't cover up the turkeys flavour.

Tbl is Tablespoons fer my stuff.

Tony's should work just fine. The louisiana brand is what I get here.

This is not a spicey brine er injection, ya can always add more if ya like. I'd start with the original recipe an then work it ta yer likin.PDT_Armataz_01_34.gif

I sell a fair amount a poultry an don't change things cause the customers are happy with the recipe. But, different folks like different blends so feel free to experiment!PDT_Armataz_01_34.gif
post #13 of 36
You guys er makin me blush!icon_redface.gif An that ain't easy through all these whiskers!

Thanks guys, I'm always glad ta share an hep whenever I can.
post #14 of 36
I see a lot of people who are brining their birds in a plastic bag. Is it just me or does it seem like a turkey is way to big for even the biggest freezer bag you can get? Maybe these are really small turkeys?

Anyway would this work:

The only container I have big enough to fit my 13lb bird with a gallon and half of water is a stainless steel kettle. BUT...that will not fit in the fridge. So what about putting a freexer bag full of ice in the kettle and leaving out side somewhere secure where critters cant get at it (shed)? Would this work?
post #15 of 36
I've got mine brining right now using Trav's recipe. You can always go to a fast food burger joint and ask if they have any empty 5 gal. buckets, that is what I use...they get their pickles in them so you know they are food grade.

post #16 of 36
Yup, ya gotta watch what ya brine in, some plastic bags er treated with pesticides an such. If it ain't a food grade plastic (bag er bucket) please don't use it. Maybe nothin would happen, but I don't wanna find out either.

Stainless steel is fine, don't use aluminum, an as long as ya can keep the temps from 36° - 38° it will brine just fine. Get much below 36° an it slows the brine process, get lots lower then that en it will almost stop. Don't get much higher then 38° cause a the risk of spoilage.

I can get some real large zip bags from time ta time from my food supplier that work well. I use a frostin bucket I got free from the local mega mart bakery. Rinse out well an work great, has a tight fittin lid on it to.

Also, some folks brine in a well washed cooler.
post #17 of 36
I have a dumb questions.

What comes first? Brine then inject? or Inject then brine?
post #18 of 36
Brine it, then inject.
post #19 of 36

Tippers Brine

Fixin ta cook my first batch a brine , Got a 13 lb bird ta smoke tomorrow or sunday.
If y'all know me ya know i cant leave well enough alone ,
had to add ta tips brine. 1 tsp cayanne , 1tsp lemon pepper and 1 tsp powdered crab boil.
Hopin for a spicy bird at the end.
will also add some heat to the injection and the spritz . Thanks Tip!!!
post #20 of 36
Yer more then welcome. I hope it comes out just like ya wan't!
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