What brine have you had the most success with (turkey)

[victorytea]

Appears there are hundreds of ways  and ingredients for brining a turkey. I would like to ask the experienced which method and ingredients have you liked the best? I am really looking for ward to smoking my 1st thanksgiving turkey!!

 

[fpnmf]

I use Tips brine and add some stuff ..like extra garlic..fennel seeds..red pepper flakes..etc...

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

  Craig

 

[nozzleman]

X 2 on the slaughterhouse brine

 

[smokinhusker]

X 2 on the slaughterhouse brine

Yep!

 

[teeznuts]

Ditto! I use it on turkey as well as whole chickens

 

[3montes]

• 2 liters/quarts apple cider
• 1/2 cup brown sugar, maple syrup or honey
• 1 1/2 cups kosher salt (or 3/4 cup table salt)
• 1 tbsp black peppercorns
• 20 juniper berries or substitute a few ounces of gin.
• 10 sprigs fresh thyme
• 2 heads fresh garlic
• 5 liters/quarts cold water
• 2 liters/quarts ice

To make this flavorful brine, place the apple cider, brown sugar, salt, peppercorns, juniper berries and fresh thyme into a large pot. Slice the heads of garlic horizontally and add to the pot. Bring the mixture to a boil. Once everything has dissolved, turn off the heat, cover and set aside to steep and cool.

Before brining, add 5 liters/quarts of cold water and 2 liters/quarts of ice to the mixture. You will be ready to brine up to 15 pounds of turkey, chicken or pork.

I have used this brine with very little variation from this recipe for a number of years now and it is money. The apple cider is the key. It's a lower salt soulution brine so you don't need to worry about over brining. I have brined turkey breasts overnight with excellent results. Also due to the higher sugar content the turkey skin will get a nice mahogony color in the smoker.

 

[plj]

Theyre all good!

But to answer your question, I like the taste of turkey, and I generally prefer to put spice and flavorings on the outside at chow time (you know, like salt/pepper/etc).

So my favorite is a buttermilk brine for the moisture & creaminess. 2 Qts buttermilk, 2 qts water, 1/4 to 1/2 c salt, 1/2 c sugar. Then I go light on the spices - a tsp or 2 of celery seed, greek oregano and sweet basil leaves from the herb garden.

I also tend to spice based on what we'll be eating it with - thanksgiving here is very traditional with roast turkey & gravy, mashed & sweet potatoes, corn, etc... so I wont be adding hot peppers or anything like that this week.  (I do like the spicier brines in the summer when we smoke small turkeys that will have bbq sauce slathered on them.

 

[jrod62]

Brine

2 quarts apple juice

1 cup kosher salt

2 tablespoons dried rosemary

2 tablespoons dried thyme

1 tablespoon dried sage

1 teaspoon coarsely ground black pepper

 

put in pan under the turkey in smoker

½ cup melted unsalted butter, divided

1 teaspoon freshly ground black pepper

6 cups reduced-sodium chicken stock

1 large yellow onion, roughly chopped

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

 

Gravy

Reserved pan liquid plus enough chicken stock to

make 4 cups of liquid

¼ cup unsalted butter, cut into 4 equal pieces

¼ cup all-purpose flour

⅓ cup dry white wine

2 tablespoons finely chopped fresh Italian parsley

Kosher salt

Freshly ground black pepper

 

[jsdspif]

The last couple of bone in breasts I did I made a mixture of about a 1/2 cup of tang (the breakfast drink ) and about a half cup of kosher salt and a little bit of a standard rub I had left (which did not have salt in it ) . I rubbed the meat all over with butter and olive oil and then started sprinkling that mixture on . I would say I was putting it on pretty thick , it will only accept so much before it just isn't sticking to the meat anymore . I then put that in the refrigerator for 2 days and then smoked it in my mes at 270 until the meat reached a temp of 170 . I let it rest for 30 minutes and then removed the meat from the bone . I didn't eat much of it then . I put each of the 2 large pieces of meat in there own zip loc and put them in the frig . and I just kind of nibbled what was left on the bone . I used to swear by the wet brining but I think I'm switching to this process . With the wet brining I did have one or 2 times when I thought the meat was too moist , I kind of like mine a little drier / well done , so I know some people would say it's overdone . I did give a hunk of breast to my buddy and he and his daughters were wondering what "the stuff" on it was , because the outside is kind of orange looking . After I told him how I did it he said he was thinking it had tang on it but he couldn't remember the name tang . They all thought it was pretty good . It might be a good thing just to try on a non special occasion , just in case you don't care for it .
 

 

[chef jimmyj]

Might as well through my hat in the ring...This is a successful Brine and Rub I have used for over 20 years both at home and in the Restaurants I have worked in. The Cup of Vinegar has the same affect as Buttermilk that some use but you probably have Vinegar in the house, Buttermilk you got to go buy. I like convenience...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 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...

 

[wes w]

I've been trying to find a good bird rub.   I've been using McCormicks bird rub. Its really good on wings.   I'm going to try all these over time.   Be nice to make it in bulk  and cheaper!  

JJ.  Is raw sugar the same as white sugar?  I thought it was all raw.   Also, is your rub spicy?   I'm not a big spicy fan.   I like to taste the meats goodness.   

I need to settle on a rub.  There all good,  just need to settle on one and be done.    Thanks