Re-post of Boomyal's Brined Turkey Recipe!

[rolmops]

The name Boomyal and Aspeck on the same page takes me back to the wild west days of Dockside Chat. But yes, Boomyal does know how to make a turkey taste better than most.

 

[redneck joe]

The name Boomyal and Aspeck on the same page takes me back to the wild west days of Dockside Chat. But yes, Boomyal does know how to make a turkey taste better than most.

I missed all that but was a proud THT bilge denizen.

 

[JASinIL2006]

I have a 14 lb turkey and two 6.5 lb turkey breasts brining in a simple salt&water solution. The turkey will get roasted in the oven and the two breast will be smoked. Something for everyone!

 

[DeepCMark58A]

The recipe made the bird delicious only thing I would recommend is I cooked a 17 pound bird I had to double the brine recipe. Let is soak in a yeti bucket with a lid worked great.

 

[aspeck]

I use a 5 gal bucket with a garbage bag in it. I will use cans to take up space on the outside of bag ... then twist bag tight to force brine over all the meat ... one batch covered a 20lb turkey. only thing different is I use maple syrup instead of brown sugar. The maple flavor is nice and the bird doesn't get as black.

 

[DeepCMark58A]

I use a 5 gal bucket with a garbage bag in it. I will use cans to take up space on the outside of bag ... then twist bag tight to force brine over all the meat ... one batch covered a 20lb turkey. only thing different is I use maple syrup instead of brown sugar. The maple flavor is nice and the bird doesn't get as black.

I had intended to use a plastic bag inside the can, I brought home a non scented trash bag from work, my wife inadvertently used that bag in a garbage can. I did not want to brine in fabreeze so I went straight bucket.

 

[rolmops]

There is one thing that all you briners and grillers and stewers , whether your bird is the best or the worst, do have in common. You are preparing for a shared meal with friends , family and others, dear to you. That is where the blessing lays. May all of you have a blessed season to share.

 

[redneck joe]

We had a young family move in across the road about three years ago. Whole new subdivision and prior to then only 10 houses on our road and only really know one neighbor (road is named after the family). Well got to know them, her mainly, and she started calling me neighbor dad because Well, I started doing dad things for them. She does not have a good relationship at all with her dad. She started calling me neighbor dad so I started calling her neighbor daughter with fake grandkids (8 and 9). Fast forward to a couple months ago and the (stepdad) moved out in about two hours, only seen the kids three times since and almost zero contact. Sooooo... we are having her and the kids over next Saturday for the traditional turkey meal then Christmas eve for our traditional breakfast for supper meal and gifts for them. Way more fun things to the story (including a Russian grandma) but I'll just say happy to have a new group of bonus family.

 

[redneck joe]

Three days in the brine so now will set in the fridge uncovered until mid day Friday. Going to keep whole until I decide to rotisserie or spatchcock. Which would you do?

 

[DeepCMark58A]

Three days in the brine so now will set in the fridge uncovered until mid day Friday. Going to keep whole until I decide to rotisserie or spatchcock. Which would you do?

I like to split the back open and lay the chickens flat on the Traeger grill.

 

[aspeck]

I never liked my birds to set that long in the brine … poultry can pick up a LOT of flavor … to the point that you taste the brine, not the bird. That is just my opinion. I never let mine sit longer than 2 days …

 

[redneck joe]

My first serious brine so we'll see. I didn't make some awesome giblets gravy. I've discovered I my last few pan sauces / gravies that a splash of fish sauce is wonderful. Can't taste it but sure can tell a difference.

 

[redneck joe]

See cooking thred

 

[redneck joe]

About to post a descriptive summation in the cooking thread but short story is DO THIS MARINADE.

 

[aspeck]

About to post a descriptive summation in the cooking thread but short story is DO THIS MARINADE.

That's why it gets reposted every year! YUM!