Turkey brine

stan5677 · 10-27-2020, 07:01 PM

Going to spatchcock and smoke a turkey again this year. Anyone have good brine recipe or store bought brine they are fond of.

Smokie185 · 10-27-2020, 07:14 PM

This one.

https://www.naturiffic.com/gourmet/harvest-brine

CrazyBear · 10-27-2020, 07:14 PM

Quote:

Originally Posted by stan5677

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.

Bacchus2b · 10-27-2020, 07:42 PM

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.

SMOKE FREAK · 10-27-2020, 09:30 PM

This stuff will change your poultry cook rather you smoke or grill.

https://madhunkymeats.com/product/po...rine-1-gallon/

Randy3269 · 10-28-2020, 12:22 AM

Don't forget Oakridge Game Changer. We've had good success with it...

Mike in Roseville · 10-28-2020, 12:27 AM

Quote:

Originally Posted by Randy3269

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.

BuffaloDave · 10-28-2020, 04:55 AM

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.

thirdeye · 10-28-2020, 11:20 AM

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

Big George's BBQ · 10-28-2020, 08:34 PM

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

10-27-2020, 07:01 PM	#1
stan5677 Full Fledged Farker Join Date: 06-06-17 Location: Frederick, MD	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.

10-27-2020, 07:14 PM	#2
Smokie185 Take a breath! Join Date: 06-20-16 Location: Union Grove, Alabama	This one. https://www.naturiffic.com/gourmet/harvest-brine __________________ Humphrey's Weekender, Brinkman Cimarron, WSM, Weber Kettle, Camp Chef Flattop Grill, Blackstone 17 inch griddle

10-27-2020, 07:42 PM	#4
Bacchus2b is one Smokin' Farker Join Date: 11-01-14 Location: North Texas	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. __________________ KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill

10-27-2020, 09:30 PM	#5
SMOKE FREAK is One Chatty Farker Join Date: 02-03-16 Location: McPherson Kansas	This stuff will change your poultry cook rather you smoke or grill. https://madhunkymeats.com/product/po...rine-1-gallon/ __________________ Craig

10-28-2020, 12:22 AM	#6
Randy3269 is one Smokin' Farker Join Date: 02-07-14 Location: Canyon Lake, TX	Don't forget Oakridge Game Changer. We've had good success with it... __________________ 20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid.

10-28-2020, 04:55 AM	#8
BuffaloDave On the road to being a farker Join Date: 03-06-19 Location: Buffalo, NY Name/Nickname : David	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.

10-28-2020, 11:20 AM	#9
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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 __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

10-28-2020, 08:34 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Name/Nickname : George	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 __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD