Recipe Turkey Time

Discussion in 'Recipes' started by Flip853, Nov 15, 2010.

  1. Flip853

    Flip853 Monkey++

    Anybody have a top secret recipie for brining a turkey they would be willing to part with. I have done this in the past just using salt and a little suguar and while it helps with moistness it dosn't do much for flavor.
  2. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Brining for smoking or simple marinade?
  3. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Here are a few brine recipes... important things to remember...
    Never place your turkey in a hot brine...
    Always rinse before cooking...

    Basic Smoked Turkey Brine
    · 1 gallon water
    · 1 cup salt (1 1/2 cups Kosher or coarse salt)
    · 1/2 cup sugar
    · 1/4 cup dried oregano
    · 1 teaspoon black pepper
    The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker.

    Chinese Brine

    2 gallons water
    2 cups brown sugar
    1½ cups kosher salt
    1½ cups soy sauce
    1 tablespoon garlic salt
    1 tablespoon freshly ground black pepper
    1 tablespoon cayenne pepper powder
    1 tablespoon Chinese five spice

    Dissolve the sugar and salt in some of the water by boiling it up in a large pan and once dissolved, allowing it to cool.
    When cool, transfer the concentrated brine to your brining bin and stir in the remainder of the ingredients. Immerse your turkey and let the brine work its magic for about 8 – 12 hours then dry your bird off (see here) and you're ready for the smoker.

    Buttermilk Brine for Chicken or Turkey

    This brine is enough to cover about 4 pounds chicken pieces. You can double/triple the recipe and use it on a small whole turkey also, the cumin is only optional.

    1 quart brine
    1 quart buttermilk
    1 small onion, finely chopped (or use 1/2 cup chopped shallots)
    2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
    2 tablespoons kosher salt
    2 tablespoons sugar or molasses
    1 teaspoon cumin (can use up to 1 tablespoon) (optional)
    1 1/2 teaspoons black pepper

    In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved. Rinse the chicken in cold water and pat dry with paper towels. Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture. Cover and refrigerate for a minimum of 8-24 hours. Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling. Grill or oven-bake as desired
  4. Falcon15

    Falcon15 Falco Peregrinus

    Good Eats (TM) Turkey brine

    My favorite all time brine. I use this brine for a rotisserie turkey, and man it is the best, most tender, most flavorful... I will post the original here, but I do substitute honey for the sugar:

    Good Eats Turkey Brine


    • 1 (14 to 16 pound) frozen young turkey
    For the brine:

    • 1 cup kosher salt
    • 1/2 cup light brown sugar (Falc uses 1/2 cup honey)
    • 1 gallon vegetable stock
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoons allspice berries
    • 1 1/2 teaspoons chopped candied ginger
    • 1 gallon heavily iced water

    2 to 3 days before roasting:

    Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

    Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

    Early on the day or the night before you'd like to eat:

    Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

    Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

    Cook as desired.
    For me, it is rotisserie at 15 minutes a pound (oh - 225 minutes - 3 hours 45 minutes, if it do ya). I am telling you this is so good- SO VERY good, I eat turkey year round! Also, on Thankgiving day using the rotisserie frees the oven for cooking other yummies, and keeps the house temperature bearable.
  5. Flip853

    Flip853 Monkey++

    Thanks guys! This will just be before tossing it into the oven.
  6. Flip853

    Flip853 Monkey++

    Think i will give this one a try and I'm a true turkey hater so I'll let you know how it turns out.
  7. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Make sure it's brined in a non reactive container... aluminum can tgrow the taste off... use a clean 10 gallon bucket... when you finish toss the brine clean t and use it for preps... waste not want not... ;)
  8. Falcon15

    Falcon15 Falco Peregrinus

    Hallelujah, brutha.
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