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FLAVORFUL BRINE FOR A TURKEY

Discussion in 'Poultry' started by BandCollector, Dec 19, 2013.

  1. Dec 19, 2013 #1
    BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mt. Lebanon, PA (South Hills of Pittsburgh)
    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
     
    Last edited: Dec 19, 2013
  3. Dec 19, 2013 #2
    dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    Gainesville, FL
    molar likes this.
  4. Dec 19, 2013 #3
    BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mt. Lebanon, PA (South Hills of Pittsburgh)
    Thanks Doug...Never dawned on me to use a search.

    Already see several that are candidates!!

    Merry Christmas,  John
     
  5. Dec 19, 2013 #4
    grouse

    grouse Fire Starter

    connecticut USA
    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.

     
     
    molar likes this.
  6. Dec 19, 2013 #5
    chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    A Jersey Boy in the mountains of Emporium PA
    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
     
  7. Dec 19, 2013 #6
    grouse

    grouse Fire Starter

    connecticut USA
    no problem, we are very grateful for the assistance.   
     
  8. Dec 21, 2013 #7
    BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mt. Lebanon, PA (South Hills of Pittsburgh)
    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
     
    Last edited: Dec 21, 2013
  9. Dec 21, 2013 #8
    dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    Gainesville, FL
    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:)
     
  11. Dec 21, 2013 #9
    chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    A Jersey Boy in the mountains of Emporium PA
    Merry Christmas to you and your's as well. Enjoy your bird...JJ
     
  12. Dec 21, 2013 #10
    oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    NW Ohio - outside Toledo
    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 . . .
     
  13. Dec 22, 2013 #11
    BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mt. Lebanon, PA (South Hills of Pittsburgh)
    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
     
  14. Dec 24, 2013 #12
    BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Mt. Lebanon, PA (South Hills of Pittsburgh)
    Turkey was fabulous...Thanks for all your assistance!