Brined turkey or chicken

dadof3illinois · 10-28-2008, 04:32 PM

We cook a lot of turkey and chicken. On Thanksgiving day we have a big cookout early in the morning with as many as 16 birds cooking in about as many different ways. We've been doing this for the past 10-12 years so I think we're getting pretty good at it.

So far the Brined birds that are smoked seem to be the best followed by deep fried. Roasted birds still seem a little dry for me even after using a Brine for 24 hours.

The brine I use is pretty much the same as Smokin Gators except I add more sugar and some other spices. I've got a 10 gal bucket with a lid that works great for keeping the bird in during the brine process.

Bubba - NJ · 10-28-2008, 08:14 PM

The last chicken I didn't brine and man what a difference , my wife thought I bought a cheaper chicken , was dried out a little and not as flavorful . I'm gonna have to get me a vessel to hold a turkey for brining .

TideRoll · 10-28-2008, 08:33 PM

I first got serious about brining when I did my first beer can chicken, and I've tried it in a number of different ways since and agree that it is a real friend to the meat; moist and tender like few other treatments. I don't get too fancy with my brining solution since I generally follow up with a rub, but I do use brown or unrefined sugar to get a little richer sweetness.

chris45set · 10-28-2008, 08:55 PM

I have brined several turkeys for both oven roasting and smoking and highly recommend it.
I use the brine recipe from Emeril (scroll down for the brine)
http://www.foodnetwork.com/recipes/e...ipe/index.html
The orange and lemon helps with skin browning, especially in the oven.
I make the brine in a large turkey fryer, boil it to dissolve and blend everything, then add a 20 lb bag of ice to cool it immediately (allow for the extra 3+ gallons of ice in your container).
I have brined 4 turkeys at once for smoking using a large cooler.
My one caveat is I always brine for no more than one hour per pound of turkey, otherwise I find the meat is too salty.
Overnight is usually just about right.
This especially helps keep the white meat from drying out.

livwire68 · 10-29-2008, 03:05 AM

I think I will have to do a test run on a chicken this weekend! Now weather to smoke, grill or put on the rotisserie. I may go even smaller and try some cornish game hens. Thanks for the info. all!

Tio Gato · 10-29-2008, 03:50 AM

I brine my birds two different ways.
If I'm gonna smoke it I brine it in equal parts of apple cider and water with a handful of salt and some black pepper.

A Portuguese grandmother taught me this one for roasting. Equal parts of water and dry white wine with a handful of salt and two or three onions sliced with a couple of bay leaves and crushed garlic gloves.
I let both soak overnight or for 24 hours if I have the time. It's really yummy.

10-28-2008, 04:32 PM	#1
dadof3illinois Newbie Join Date: Oct 2008 First Name: Jerry Location: Southeast Illinois Posts: 98 Trading: (2)	Re: Brined turkey or chicken We cook a lot of turkey and chicken. On Thanksgiving day we have a big cookout early in the morning with as many as 16 birds cooking in about as many different ways. We've been doing this for the past 10-12 years so I think we're getting pretty good at it. So far the Brined birds that are smoked seem to be the best followed by deep fried. Roasted birds still seem a little dry for me even after using a Brine for 24 hours. The brine I use is pretty much the same as Smokin Gators except I add more sugar and some other spices. I've got a 10 gal bucket with a lid that works great for keeping the bird in during the brine process.

10-28-2008, 08:14 PM	#2
Bubba - NJ Deep Cherry Finish Join Date: Oct 2008 First Name: Rolf Location: Tatooine Posts: 780 Trading: (4)	Re: Brined turkey or chicken The last chicken I didn't brine and man what a difference , my wife thought I bought a cheaper chicken , was dried out a little and not as flavorful . I'm gonna have to get me a vessel to hold a turkey for brining .

10-28-2008, 08:33 PM	#3
TideRoll It is what it is. Join Date: Oct 2008 First Name: Tim Location: North of the 'Ham Posts: 154 Trading: (5)	Re: Brined turkey or chicken I first got serious about brining when I did my first beer can chicken, and I've tried it in a number of different ways since and agree that it is a real friend to the meat; moist and tender like few other treatments. I don't get too fancy with my brining solution since I generally follow up with a rub, but I do use brown or unrefined sugar to get a little richer sweetness. __________________ “If you believe in yourself and have dedication and pride, and never quit, you'll be a winner. The price of victory is high but so are the rewards.” - Paul W. Bryant

10-28-2008, 08:55 PM	#4
chris45set Millie found a BIG stick Join Date: Oct 2008 Location: In My Life Posts: 21 Trading: (2)	Re: Brined turkey or chicken I have brined several turkeys for both oven roasting and smoking and highly recommend it. I use the brine recipe from Emeril (scroll down for the brine) http://www.foodnetwork.com/recipes/e...ipe/index.html The orange and lemon helps with skin browning, especially in the oven. I make the brine in a large turkey fryer, boil it to dissolve and blend everything, then add a 20 lb bag of ice to cool it immediately (allow for the extra 3+ gallons of ice in your container). I have brined 4 turkeys at once for smoking using a large cooler. My one caveat is I always brine for no more than one hour per pound of turkey, otherwise I find the meat is too salty. Overnight is usually just about right. This especially helps keep the white meat from drying out. __________________ You can check out any time you like, but you can never leave.

10-29-2008, 03:05 AM	#5
livwire68 Las Vegas Herf Crew Join Date: Oct 2008 Location: In the Asylum Posts: 509 Trading: (7)	Re: Brined turkey or chicken I think I will have to do a test run on a chicken this weekend! Now weather to smoke, grill or put on the rotisserie. I may go even smaller and try some cornish game hens. Thanks for the info. all! __________________

10-29-2008, 03:50 AM	#6
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: Brined turkey or chicken I brine my birds two different ways. If I'm gonna smoke it I brine it in equal parts of apple cider and water with a handful of salt and some black pepper. A Portuguese grandmother taught me this one for roasting. Equal parts of water and dry white wine with a handful of salt and two or three onions sliced with a couple of bay leaves and crushed garlic gloves. I let both soak overnight or for 24 hours if I have the time. It's really yummy. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.