Re-post of Boomyal's Brined Turkey Recipe!

sangerwaker

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I use this recipe at least a couple of times per year. It is AWESOME. My favorite is to smoke the bird @ 225 until meat probe reads about 170, but this brine recipe is good for roasting in the oven too. Delicious.
 

aspeck

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It is that time of year again! Should have done this a few days ago … Boom’s Ultimate Brine recipe is a “MUST TRY.” Your family will thank you!
 

harringtondav

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I've 'brined' poultry and pork for years using a rub:
Per pound, 1 tablespoon Morton Tender Quick, 1/2 tsp Accent or MSG, 1 tablespoon brown sugar, 1/4 tsp ground cayenne or chipotle pepper. 1/4 tsp pulverized rosemary for poultry, sage for pork.
Rub the poultry inside and out. Place in large ziplock or sealed container, refrigerate turning daily for three days min. One week is about enough. Pork cures like ham, turkey/chicken are like the smoked versions. Savory and juicy.
 

sangerwaker

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I use Boomyals brine recipe for any poultry I smoke. Used it for a big batch of wings a couple of weekends ago. Dry rubbed them after brining and smoked for 1.5 hours. They were awesome.
 

redneck joe

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do yall fridge dry the bird after a marinade? Does the marinade turn loose into the pan in the fridge?
 

harringtondav

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do yall fridge dry the bird after a marinade? Does the marinade turn loose into the pan in the fridge?
I keep the bird in the marinade in the fridge until I put it into the roast pan. I time thawing the bird so it soaks just the right number of days before roasting.
 

aspeck

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Bird and marinade sit outside if cold enough. They sit in the fridge if necessary. They don’t leave the marinade until it goes into the smoker or oven.
 

aspeck

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Well, a smoked and brined bird, a bird roasted with butter stuffed under the breast skin, and a large ham were all cooked and served yesterday. All 3 were a hit, but in order of being eaten it went:
1. Smoked and brined bird
2. Ham
3. Roasted bird.

It was a successful day and meal!
 

OLDFLATHEAD1

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Gonna give this recipe a try with some smoked chicken soon. Another blast from the past Boomyall, good guy.
 

JASinIL2006

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Feb 10, 2012
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I've tried a number of brines for poultry and I really don't think anything beyond salt and water has much of an effect. None of the other ingredients (besides salt) can penetrate the meat, so they really just make the brine smell good and flavor the skin of the bird.

I like wet brining because it's easy, but if you really want a good juicy bird, do a dry brine (yeah, I know, it's kind of a pain) and then, if you want to add flavor, either do an injection before cooking or use a dry rub. Even a dry rub will get a lot more flavor on the surface than a flavored brine.
 
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