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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-27-2020, 07:01 PM   #1
stan5677
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Default Turkey brine

Going to spatchcock and smoke a turkey again this year. Anyone have good brine recipe or store bought brine they are fond of.
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Old 10-27-2020, 07:14 PM   #2
Smokie185
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This one.

https://www.naturiffic.com/gourmet/harvest-brine
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Old 10-27-2020, 07:14 PM   #3
CrazyBear
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Quote:
Originally Posted by stan5677 View Post
Going to spatchcock and smoke a turkey again this year. Anyone have good brine recipe or store bought brine they are fond of.
Haven't done a full turkey yet, but it seems like a lot of folks like to dry brine with some kosher salt which is how I'm gonna do mine this year.
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Old 10-27-2020, 07:42 PM   #4
Bacchus2b
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Basic wet brine ratio is 1 cup of Kosher Salt dissolved in one gallon of water, then soak your bird one hour per pound (16 lb. bird brined for 16 hours). You can add sugar or other sweetener, but total sugar should be 1/2 your total salt. (e.g. 1 cup salt with 1/2 cup sugar)

This doesn't work so well on pre-brined Turkey's like Butterball.
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Old 10-27-2020, 09:30 PM   #5
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This stuff will change your poultry cook rather you smoke or grill.

https://madhunkymeats.com/product/po...rine-1-gallon/
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Old 10-28-2020, 12:22 AM   #6
Randy3269
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Don't forget Oakridge Game Changer. We've had good success with it...
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Old 10-28-2020, 12:27 AM   #7
Mike in Roseville
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Originally Posted by Randy3269 View Post
Don't forget Oakridge Game Changer. We've had good success with it...

Have never, ever, ever...been disappointed with Oakridge Game Changer (as an injection or brine). I've used it for half chickens, turkeys, wings, pork ribs, even as a base for Canadian Bacon.

Final product has never been less than great. I'm sold.
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Old 10-28-2020, 04:55 AM   #8
BuffaloDave
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When I spatchcock I always dry brine, then leave uncovered in the fridge for 2-3 days. That'll pull the moisture from the skin and give you a nice crispy result.
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Old 10-28-2020, 11:20 AM   #9
thirdeye
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Also a thumbs up for Game Changer, plus it's injectable if you want to go that route. I also like the Patio Daddio Turkey brine, I go a little longer than 24 hours if it's a big bird. You can test it on a whole chicken

http://www.patiodaddiobbq.com/2009/1...key-brine.html
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Old 10-28-2020, 08:34 PM   #10
Big George's BBQ
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I like Harvest Brine. Great labor
+++ on Patio Dadio Ultimate Turkey Brine and another really good one is by Smokin Okie- he is a great read
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