Anyone brine a turkey?

Discussion in 'Rusty's Grill' started by Golden Steer, Nov 21, 2009.

  1. Golden Steer

    Golden Steer 250+ Posts

    My mom bought me a jar of William Sonoma turkey brine mix. I've not used a brine mix before. It looks mighty salty, which I guess is the point, but I don't want to make the bird too salty.

    Any tips, pointers, or stories about brining?

    What's the point of it, to make the meat more moist? If so, is that really needed for a turkey, which is already pumped full of liquid and salts?

  2. Benson_Wins

    Benson_Wins < 25 Posts

    Alton Brown has a fantastic brined turkey recipe on the food network website. I have done it several times and it is great. Use a cheap turkey they work best and I have used frozen birds each time I have done it.

    Thaw bird completely and follow directions exactly. It is not nearly as much trouble as some make it out to be.
  3. Tailgate

    Tailgate 500+ Posts

    The best turkey's I make are brined. Alton's recipe is a great one.
  4. celis

    celis 250+ Posts

    How is using a brine a pain?
  5. CanaTigers

    CanaTigers 2,500+ Posts

    I throw a frozen turkey in a bucket of salt water and let sit until it is thawed out and I am ready to use. It hasn't killed me from Salmonella yet. Not much trouble.
  6. LonghornDan

    LonghornDan 25+ Posts

    I'll third Alton's recipe - it always turns out great and is pretty easy to do. Definitely a lot more to it than throwing the turkey in some salt water.
  7. brntorng

    brntorng 2,500+ Posts

    Brining is well worth the effort. Moist and tender white meat is the result. This topic was covered thoroughly last year around this time and probably the year before that so do a search. aTm prof Alan Sams has actually studied it and has a scientific explanation for why it works if you want to google him, too.
  8. Ag with kids

    Ag with kids 2,500+ Posts

  9. DRAG69

    DRAG69 1,000+ Posts

    If you cook your turkey in a bag it will be just as good and juicy as one that has been brined.

    I have had both and the one in the bag is actually better in my opinion.
  10. brntorng

    brntorng 2,500+ Posts

  11. Smurfette

    Smurfette 500+ Posts

    I agree w/ Drag... If you're cooking in the oven you should just use the bag. I've heard brining is pretty necessary for smoking though.

    If you do brine, keep an eye on the thermometer... mine cooked faster.

Share This Page