The question "What's a good turkey brine and technique" was asked on here. Chef JimmyJ provided the following simple and concise instructions.
Controlling the salt in brine is important. I have used many different formulations and found my salt sensitive family will tolerate a brine with no more than 1/2C Kosher Salt or 1/4C Table or Fine Sea Salt per Gallon of water in my brine. I have used the one below for over twenty years at home and in several Restaurants and have never gotten a Salty Turkey complaint. As far as salty skin goes, a rinse or 15 minute soak in fresh water helps....AND...Please don't use ANY Commercially made Rub on that Turkey! They are loaded with Salt and are the #1 reason people complain their Brined Turkey and Skin are too Salty. Make your own Rub and leave the Salt out.
If your Smoker will not get up to 325*F you will never get crispy skin on a smoked bird of any kind...This is not the end of the wonderful world of Crispy Turkey Skin! All you need to do is make sure you give the bird a 12-24 hour rest on a rack over a drip pan in the Refer for the skin to dry. The Drying time will give a Crispier Skin and better Color, it's a good idea. If you are in a hurry, 60 minutes in front of a Fan will help get it done but you should smoke at the 325 temp or for guys that can't get their smoker that high the bird should be no bigger than 14Lb.
In general the Breast will hit 165*F and the Thighs will be 175*F about the same time, specially if you don't Truss or tie the Legs together.Next Smoke the Turkey at whatever temp below 300*F your smoker will do. When the Internal Temp of the Turkey hits 150*F place the bird in a Pre-heated 425*F oven until the final IT of 165*F is hit and give the bird a rest on the counter, No Foil, while you finish making Gravy, etc. Yes this is an extra step and you need to time things so all the sides are out of the oven but this is a lot better than giving up the best part of any bird...Nice Brown Crispy Skin!
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-1/2 Gal 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 and rub on Oil or Butter coated Chicken.
Reduce Cayenne to 1teaspoon if less heat is desired.
You can also mix the rub with Bacon Grease or Butter and rub it on and under the skin...
Controlling the salt in brine is important. I have used many different formulations and found my salt sensitive family will tolerate a brine with no more than 1/2C Kosher Salt or 1/4C Table or Fine Sea Salt per Gallon of water in my brine. I have used the one below for over twenty years at home and in several Restaurants and have never gotten a Salty Turkey complaint. As far as salty skin goes, a rinse or 15 minute soak in fresh water helps....AND...Please don't use ANY Commercially made Rub on that Turkey! They are loaded with Salt and are the #1 reason people complain their Brined Turkey and Skin are too Salty. Make your own Rub and leave the Salt out.
If your Smoker will not get up to 325*F you will never get crispy skin on a smoked bird of any kind...This is not the end of the wonderful world of Crispy Turkey Skin! All you need to do is make sure you give the bird a 12-24 hour rest on a rack over a drip pan in the Refer for the skin to dry. The Drying time will give a Crispier Skin and better Color, it's a good idea. If you are in a hurry, 60 minutes in front of a Fan will help get it done but you should smoke at the 325 temp or for guys that can't get their smoker that high the bird should be no bigger than 14Lb.
In general the Breast will hit 165*F and the Thighs will be 175*F about the same time, specially if you don't Truss or tie the Legs together.Next Smoke the Turkey at whatever temp below 300*F your smoker will do. When the Internal Temp of the Turkey hits 150*F place the bird in a Pre-heated 425*F oven until the final IT of 165*F is hit and give the bird a rest on the counter, No Foil, while you finish making Gravy, etc. Yes this is an extra step and you need to time things so all the sides are out of the oven but this is a lot better than giving up the best part of any bird...Nice Brown Crispy Skin!
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-1/2 Gal 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 and rub on Oil or Butter coated Chicken.
Reduce Cayenne to 1teaspoon if less heat is desired.
You can also mix the rub with Bacon Grease or Butter and rub it on and under the skin...
