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Topic History of: After The Fact... To Brine Or Not To Brine A Turkey
Max. showing the last 6 posts - (Last post first)

Author	Message
thirdeye	stike, Speaking of overcooking, here is one more brinig tidbit....brining gives you a bigger window for doneness, if you do over cook brined food a bit, it is still moist. ~thirdeye~
stike	Rascal, i haven't brined.... brining is done (from what i hear) to help guarantee a moist bird, and add flavor. i can't speak for the flavor aspect, but i have never had a dry bird from the egg. ovens don't overcook food. cooks do! i use my thermapen, and go from that. i have no defense against the thinking that brining adds flavor. but my position w/r/t a moist bird is, brining isn't required, but is a bit of insurance.
badbruce	Hi Rascal, This year we didn't brine, the previous 3 years we did brine. This years turkey was good but not great as in the previous 3 years. The final tell was the day after turkey soup. In the years I've brined I've never had to add any spice to the pot to get great flavor, this years soup is just not as good. I will never not brine again. Catch the link for a truely great recipe. Cheers, bruce http://www.eggheadforum.com/archives/2001/messages/93304.htm
BYC	Ron_L, In my experience brining or spicing food items too soon or long produces a hammy effect. Example rubbing ribs the day before is a big no-no in my book. No hammy taste here---Just simplicity and 2 perfect turkeys. 2-18 pounders-Carolina Farms Fresh Turkeys 4 gallons ice water 3-4 cups table salt 1 cup brown sugar 1 cup sourwood honey 1-2 cups white sugar Brined for 16 hours and cooked both on XL's at 325 using plate setter and one large chunk apple wood. Reached 170 in 4 hours and let rest in Cambro cooler for 70 minutes. Was seriously great turkey. All eaten!
Ron_L	Rascal, This was the first time I brined a whole turkey (I've injected in the past)but I always brine turkey breasts, chicken and pork (except ribs) and have never had bad results. For this turkey I used a brine recipe form the Cookshack forum... Smokin’ Okie’s Holiday Turkey Brine: 1 gal. water 1 c. coarse kosher salt ¾ c. soy sauce ½ c. white sugar ½ c. brown sugar ½ c. honey ½ c. apple cider vinegar 4 Tbsp. black pepper 3 - 4 Tbsp. chopped garlic 1 tsp. Allspice I saw some posts from people saying that their brined birds tasted hammy. I am curious about this. If you had a hammy bird can you please post the brine recipe, the size of the bird, how long it was brined and what kind of bird (e.g., was it a \"natural\" bird or was it self bating, etc.)? ...ron
BYC	Rascal, As a sidenote do what we did last year---cook one brined and one not. That pretty much made the decision for us. Little more work upfront but worth the test.

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