Savory Turkey Brine

[StickFish]

I've been wet brining our Turkey's for a few years and smoking on the Traeger and this year was hands down the best. The last few years I had been doing the Apple Juice, Brown Sugar, Salt routine and my wife wanted something else.

2 Quarts Vegetable Stock
1/2 Cup Kosher Salt
1/2 Cup Cane Sugar
1 Tablespoon Sage
1 Tablespoon Rosemary
1 Tablespoon Thyme

Heat and stir ingredients till disolved. Simmer for 15 minutes.

A 2 quarts of cold water and let sit till cool.

Brine Turkey at least 1 hour/pound

I found that using a 5 gallon bucket, I needed about 1/2 again as much brine for a 12# bird. To stretch the brine I added another quart of water and 1/4 cup salt, but would double the brine next year.

Turkey was out of sight good

[huntercgr]

I'm up for something different next year. And since I'll have a Treager next year, can I ask what temp, how long, etc. on the Treager?

[SeaSparrow]

We used a similar recipe from food network that included candied ginger and used ice/ice water as the diluent to the vegetable stock. salt, sugar, etc. Good stuff!

[Sndslgr]

I got a great tip the other day about brine and turkeys.

thaw turkey then cut a fist size hole in the shrink wrap the turkey is sold in. Remove the gizzard and junk thru hole then stand the turkey up in a bucket lined with garbage bag. Fill the turkey with brine and refridgerate.

Cool way to do it and you only need a quarter of the brine since you dont need to fill a bucket, only the wrapper.

[StickFish]

I like the idea of the bag. I hear there are brine bags at Bed bath and Beyond.

1st hour at 350, than drop to smoke.

This year after 1 1/2 hour I moved it up to 250 to get it finished in time for dinner. Went on at Noon, off 3:30 I think - basically drive your traeger to finish the bird(s)

[Artwo]

Originally Posted by StickFish

1st hour at 350, than drop to smoke.

This year after 1 1/2 hour I moved it up to 250 to get it finished in time for dinner. Went on at Noon, off 3:30 I think - basically drive your traeger to finish the bird(s)

I'm assuming you used a meat thermometer in the breast area to determine when it was done. At what temp did you pull it?

I'm getting varying temps from my Traeger cook book depending on how it was prepared up front.

Your brine sound great, I'm going to try it.

Also, did you let it sit before carving? if so, how long?

thanks, I haven't done a turkey yet on my Traeger, this will be the first.

[StickFish]

Originally Posted by Artwo

I'm assuming you used a meat thermometer in the breast area to determine when it was done. At what temp did you pull it?

I'm getting varying temps from my Traeger cook book depending on how it was prepared up front.

Your brine sound great, I'm going to try it.

Also, did you let it sit before carving? if so, how long?

thanks, I haven't done a turkey yet on my Traeger, this will be the first.

Pulled at 160 and let sit about 1/2 hour covered in foil

[Artwo]

Originally Posted by StickFish

Pulled at 160 and let sit about 1/2 hour covered in foil

Thanks, can't wait to get it cookin................

Maybe this weekend.

[huntercgr]

Thanks for the info StickFish.

[Sndslgr]

Did one today with the brine in the wrapper. Smoke for 3 hours then 300 til 160*(another 3 hours). Rest for 30 minutes and carve... it was super!

[MarlinMark]

Buy one of the "construction cooler"/Gatorade water cooler for brining and use some ice instead of cold water. This method clears up fridge space and works awesome. Drop turkey in, put lid on, shake and let sit for two days.

[Sinsation]

i use the pots that ppl use to deep fry their turkeys. and i brine for 48 hr. recipe is generally the same, apple juice, sugar, other veggies and herbs, kosher salt, etc... and i use ice to keep it below the bacteria zone. i've been brining our thanksgiving turkeys for the last 8 or so years, turns out great everytime. Also i just roast it in the oven, cuz even tho it doesnt need it (because the meat always comes out so juicy), the gravy made from the juices is to DIE for!

[Fast Water]

My New Years Day turkey had this brine:

In one gallon of water

2 cups of salt
1.5 cups of sugar
1 cup of honey
1 cup of apple cider vinegar
Whole fennel seeds
Whole coriander seeds
Whole celery seeds
Whole black pepper seeds
2 apples chopped
2 large carrot chopped
2 medium onions chopped
2 cloves of garlic crushed


Bring to a hard simmer for 1/2 hour and let cool.

In a 5 gallon bucket add the brine with two gallons cold water.
Add turkey.
(mine was 17 pounds and the liquide came within 3 inches from the top of the bucket)
Place in fridge. (figure out how your gonna do this BEFORE you put the turkey in the brine )
Fridge for 30 hours + or - whatever. Should be at least 24 hours.
Rinse bird.
Prep and cook.
Rest and carve.
Eat.

[SpinGlo68]

I brined our Thanksgiving Day turkey for the first time this yr.Every one enjoyed it much better.Used the apple juice and basic sugar n salt brine.The baked in the oven.I was wondering though....I have a fishin buddy that smokes his turkey then pressure cooks it,cant remember how many min. per lb ..but i havent seen any post like this.Any one else do this?? By the way comes out very good and juicy as well...