To brine or not to brine?
That is the question….
November 22, 2011 at 1:53 pm
#204297
Brining turkey?
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November 22, 2011 at 2:08 pm #115303
According to Alton Brown, you’d be a fool not to brine!
I, personally, have never done a turkey myself, so I cannot give first-hand advice, but in my book, AB is the man!
November 22, 2011 at 3:07 pm #115312Quote:
To brine or not to brine?
That is the question….
BRINE!
This is the honey brine I use, also from Alton Brown. I’ve cooked a few dozen turkeys this way, and have had nothing but rave reviews, including last weekend when we did it for a store-bought version that was already in a solution. Brine for 6 hours, and inject the breast and legs all over just before drying and putting on grill.
Joel
November 22, 2011 at 3:31 pm #115318Quote:
According to Alton Brown, you’d be a fool not to brine!
I, personally, have never done a turkey myself, so I cannot give first-hand advice, but in my book, AB is the man!
AB hasn’t let me down yet!
I had already printed his brine recipe, just need to git r done. “)
November 22, 2011 at 3:34 pm #115320Gonna also do it on the Big Green Egg this year, add a little smoke flavor.. see how it turns out!
Happy Thanksgiving, guys…. Give Thanks, if you can!!!
November 22, 2011 at 4:12 pm #115323Quote:
Quote:
To brine or not to brine?
That is the question….
BRINE!
This is the honey brine I use, also from Alton Brown. I’ve cooked a few dozen turkeys this way, and have had nothing but rave reviews, including last weekend when we did it for a store-bought version that was already in a solution. Brine for 6 hours, and inject the breast and legs all over just before drying and putting on grill.
Joel
Joel,when you say already in a solution.Do you mean it was a self basting or injected with 8% solution? The reason I ask is I have read they can get too salty.I always brine chickens and it is lights out, but they are fresh..
November 22, 2011 at 4:49 pm #115331Quote:
AB hasn’t let me down yet!
I’ve got one of his pumpkin pies in the works. Can’t waitNovember 22, 2011 at 7:29 pm #115361Quote:
According to Alton Brown, you’d be a fool not to brine!
I, personally, have never done a turkey myself, so I cannot give first-hand advice, but in my book, AB is the man!
I agree, AB is the man!!! Very scientific explanations while teaching very good cooking!!! BRINE!!! Just don’t forget to wear the fire suit if you are going to deep fry it!!!
Mark
November 22, 2011 at 8:46 pm #115375Quote:
Just don’t forget to wear the fire suit if you are going to deep fry it!!!
Mark
Nope, gonna try this this year. Did a small prime rib on it on Sunday (used some cherry smoking chips)— what an outstanding flavor that smoke gave the beef… It was a little like there was smoked bacon flavor right in the beef…. mmmmmmmmm
November 22, 2011 at 9:18 pm #115379whit:
Got a friend who sells them over here and he swears by them green eggs. I bet they are grilling machines based on what he tells me…
Mark
November 22, 2011 at 10:35 pm #115387Quote:
whit:
Got a friend who sells them over here and he swears by them green eggs. I bet they are grilling machines based on what he tells me…
Mark
Grilling, super high temp searing, smoking, brick oven baking… you name it.. awesome results…
November 23, 2011 at 1:09 am #115416Quote:
Quote:
Quote:
To brine or not to brine?
That is the question….
BRINE!
This is the honey brine I use, also from Alton Brown. I’ve cooked a few dozen turkeys this way, and have had nothing but rave reviews, including last weekend when we did it for a store-bought version that was already in a solution. Brine for 6 hours, and inject the breast and legs all over just before drying and putting on grill.
Joel
Joel,when you say already in a solution.Do you mean it was a self basting or injected with 8% solution? The reason I ask is I have read they can get too salty.I always brine chickens and it is lights out, but they are fresh..
Dan:
8% solution variety, which I think is probably the most common of the supermarket brands. Don’t do the full length brine (6 hours is plenty), but inject brine into the breast and legs just before cooking. I’ve had great results doing it this way. With a fresh bird, I’ll brine up to 12 hours and also inject with brine before cooking.
Brining your avg. butterball or turkey that’s already been doctored up for that 12 hour time frame will definitely make it too salty.
Joel
November 26, 2011 at 6:35 pm #115651Results from this weekend’s Big Green Egg turkey cooking adventure:
I had a 16 lb frozen store turkey (Standard Jenny-O or Butterball or whatever). Probably was already injected with solution, came with giblets, gravy packet, etc…
I brined the bird in Alton’s brine recipe overnight – probably about 15-16 hours. Took it out, Dried it, covered with olive oil and spices, and put in on the Egg with the plate setter in place (for indirect heating)… I added soaked apple chips at the begining and also 2/3 of the way through the cook. Probably about 3 cups worth of chips in all. It took about 4 hours to cook at roughly 300 degrees. Pulled it at 162 breast temp (~170 thigh temp) degrees and let the temp rise during the 30 min rest.
It was hands down the best taking turkey I’ve ever made, and probably ever eaten. After the rest, it was incredibly juicy – Not a bit of the meat was dry in any way. Juices flowed and dripped while carving the bird… It was definately not too salty, and the apple chips gave it just enough smoke flavor to make your eyes roll back in your head during those first few bites. mmmm-mmmmmmm The gravy from the drippings was also great, and the dark meat seemed to pick up just a litte more of the smoke flavor, which was a real treat…
Sorry I don’t have a pic, but asthetically it was the best looking bird I have ever done also. Perfectly golden brown. The BGE realy is an amazing grill. We also heated the rolls, cooked the stuffing and made a beer bread that evening on the Egg, and made some sticky buns then next morning on the Egg as well since someone spilled butter in my oven and made the house into a smoke factory…
On to making tenderloin tonight on the Egg!
November 28, 2011 at 10:46 pm #115777One more pic…. Popovers on the BGE, to compliment the Tenderloin
Delicious….
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