Brined turkey or chicken

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, 08:55 PM	#1
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	#2
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	#3
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.