Re-post of Boomyal's Brined Turkey Recipe!

[aspeck]

@redneck joe you gotta try a bird this way! You will love it!

 

[sangerwaker]

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.

 

[redneck joe]

i brine often, all meats.

 

[aspeck]

Family once again enjoyed the bird!

 

[aspeck]

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]

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]

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]

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

 

[harringtondav]

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]

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]

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!

 

[redneck joe]

i'm a ham guy

 

[FLATHEAD]

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

 

[aspeck]

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

You won’t be disappointed!

 

[JASinIL2006]

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.

 

[aspeck]

It is time to resurrect this thread … get your ingredients ready … it is a Boom’s Ultimate Brine time or the family will be upset!

 

[DeepCMark58A]

I am picking up ingredients tomorrow thawing the bird tonight. ready for Wednesday brine .

 

[redneck joe]

Now the outdoor kitchen I set up might need to try it this year. I've got one in the freezer along with a 10 lb rib roast but at our stage of life don't have a set time for any holiday meals other than Thursday at mammas and I'm not in charge of the turkey for that.

 

[aspeck]

I am picking up ingredients tomorrow thawing the bird tonight. ready for Wednesday brine .

I thought I had all the ingredients yesterday ... wife said we had apple juice. Turns out it was fruit punch ... so will pick up apple juice or apple cider today (whichever is cheaper). Picked up the free bird (store had a special with 400 points got a free bird ... 20.01 lbs) yesterday and it is thawing ... will make the brine either tonight or tomorrow morning and let the bird start to swim. It will hit the smoker around 6AM Thursday morning ... low and slow to get the full smoke flavor throughout. Dinner is at 1. Son is bringing the ham. Sister-in-law is bringing the sweet potatoes, daughter is bringing the rolls, bro-in-law is bringing desserts, another bro-in-law is bringing green bean casserole, other daughter is making the smashed potatoes and gravy (from the chicken that I cooked down for broth last night), other bro-in-law is bringing ice cream ... I think we are good for the 17 that will be around the tables on Thursday. If anyone needs a place to go ... you are welcome! The more the merrier!

 

[redneck joe]

Don't be a turkey and leave your bird to brine in the Great Salt Lake

Thanksgiving turkeys almost always taste better when they're brined, and a brine always includes copious amounts of salt.

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