Brined turkey or chicken

[livwire68]

A few weeks back a buddy of mine did a brined turkey, needless to say I missed it. I hear it is good and I might not go back to fried turkey (the only way I do it now). I am looking to give it a shot, starting with a chicken (not a big fan of chicken, but everyone else is). Anyone have any experiences with with brined birds, whats you recipe? Should it be oven roasted or smoked?

[md4958]

my brother and I did an Iron Chef turkey challenge last Thanksgiving. We actually BOTH brined our birds. First time brining for me and first time frying for him.

They were both delicious... but for saftey sake, i would say that brining and roasting is your best bet.

if youre interested in a brine pm me and ill forward you the one I used

[livwire68]

Originally Posted by md4958

my brother and I did an Iron Chef turkey challenge last Thanksgiving. We actually BOTH brined our birds. First time brining for me and first time frying for him.

They were both delicious... but for safety sake, i would say that brining and roasting is your best bet.

if you're interested in a brine pm me and ill forward you the one I used

I have been frying turkeys for around 10 years now, I am pretty confident in my abilities

[Smokin Gator]

I always brine turkeys before I cook them and frequently brine chicken as well. The meat is much moister IMO.

My standard brine is 3/4 cup of salt and 1/2 cup of sugar per gallon of water. Heat the water, mix in the solids, stir until they dissolve. I put the bird in a doubled heavy plastic garbage bag and pour the liquid over it. I usually put some cut up oranges in as well. You want the liquid to completely cover the bird. Brine for 12-24 hours for a chicken or 24-36 hours for a turkey.

After you brine rinse the bird well and pat dry. You can then smoke or roast the bird but be aware that brined birds cook faster.

[livwire68]

Originally Posted by Smokin Gator

I always brine turkeys before I cook them and frequently brine chicken as well. The meat is much moister IMO.

My standard brine is 3/4 cup of salt and 1/2 cup of sugar per gallon of water. Heat the water, mix in the solids, stir until they dissolve. I put the bird in a doubled heavy plastic garbage bag and pour the liquid over it. I usually put some cut up oranges in as well. You want the liquid to completely cover the bird. Brine for 12-24 hours for a chicken or 24-36 hours for a turkey.

After you brine rinse the bird well and pat dry. You can then smoke or roast the bird but be aware that brined birds cook faster.

Did not know this, figured with more moisture it would take longer to heat.

I'm not a huge turkey fan, but my wife has been brining for the past two years at Thanksgiving, and it is absolutely fantastic! I could never go back to plain old turkey.

[Smokin Gator]

Originally Posted by livwire68

Did not know this, figured with more moisture it would take longer to heat.

I dang sure aint no chemist...but it is something about the osmosis breaking down the cell walls enabling the bird to cook faster.

[St. Lou Stu]

I have a Jim Beam sometimes Jack Daniels Brine that is FANTASTIC pre-treat to deep frying a bird.

Pretty simple.
5 Gallons of water
A couple cups of salt (use as much as you think necessary really)
1 Bottle of Beam or Jack

Mix it all together in a cooler that is big enough to hold all of the liquid and the bird (keep 1/4 of the bottle of whisky for yourself if ya want). Keep it at a refrigerated/cool temperature. Soak over night. I usually do 24 hours.


Deep fry as you normally would. It will cook a bit faster.

[Smokin Gator]

Originally Posted by St. Lou Stu

I have a Jim Beam sometimes Jack Daniels Brine that is FANTASTIC pre-treat to deep frying a bird.

Pretty simple.
5 Gallons of water
A couple cups of salt (use as much as you think necessary really)
1 Bottle of Beam or Jack

Mix it all together in a cooler that is big enough to hold all of the liquid and the bird (keep 1/4 of the bottle of whisky for yourself if ya want). Keep it at a refrigerated/cool temperature. Soak over night. I usually do 24 hours.


Deep fry as you normally would. It will cook a bit faster.

Brother... that does sound good... but there ain't no way I am pouring a bottle of Jack or Beam on that bird. Now drinking it while I cook it is a whole nuther story!!

[tnip23]

I like the deep fried turkey as well and more often that is what i go with. However, a couple of years ago after watching Alton Brown on food network do it, I did a brined turkey. It was delicious and super moist, I'd definitely recommend it as a great change of pace. He has a couple different recipes, but I used this onehttp://www.foodnetwork.com/recipes/a...ipe/index.html