Re-post of Boomyal's Brined Turkey Recipe!

[aspeck]

i don't know why it wouldn't work ...

 

[sangerwaker]

Flathead,
Is this just a store bought bird that is frozen? If so, yes, no issue. That's what we use every time we make this brine. Thaw the turkey, brine per recipe, and enjoy. Absolutely delicious smoked with some apple, hickory, and/or pecan. Cook to about 165 to 170 max. The juices just run out when you slice it. Soooo good.

 

[FLATHEAD]

Flathead,
Is this just a store bought bird that is frozen? If so, yes, no issue. That's what we use every time we make this brine. Thaw the turkey, brine per recipe, and enjoy. Absolutely delicious smoked with some apple, hickory, and/or pecan. Cook to about 165 to 170 max. The juices just run out when you slice it. Soooo good.

Good info, thanks for that.

 

[aspeck]

Yes, I like the apple and hickory smoke … 2/3 apple, 1/3 hickory. I pull the bird at about 150-155 …

 

[FLATHEAD]

I’m a convert. That brine is a game changer.
Great flavor.
View attachment IMG_7002.jpeg

 

[redneck joe]

She's a beaut Clark!

 

[redneck joe]

I like to truss the legs.

 

[redneck joe]

And either here or in the cooking thread can you please post cook details.

 

[FLATHEAD]

And either here or in the cooking thread can you please post cook details.

Not much to post. Gave it a 12 hour bath in Boomyalls brine. Rinsed it, pat it dry put a little black pepper on it. Smoked at 250/300*. Used a combo of apple wood and a little red oak. No spritzing, no basting just let it go. Not even sure how heavy that bird was, about 10 pounds? Was done in a little over three hours. Was super moist and tasty.

 

[redneck joe]

So, all smoke like a smoker or like me with an egg? And what temp internal did you pull off to rest, and lastly did you air dry the bird any?

 

[aspeck]

I have never dried the bird … just taken it from the brine to the smoker. I cook at a lower temp for a little longer … a wet smoke … and I use maple syrup instead of the brown sugar …

 

[FLATHEAD]

So, all smoke like a smoker or like me with an egg? And what temp internal did you pull off to rest, and lastly did you air dry the bird any?

I use an offset smoker and use wood. Pulled it at 165 and let it sit tented with foil for about half hour.

 

[DeepCMark58A]

Time to move this back to the top, I brined a turkey for the first time last year using this recipe and it makes a big difference in flavor. I got a free 5 gallon food grade bucket with a lid from the local grocery store for free. It is the official brine bucket.

 

[redneck joe]

Was the bird pre printed from the factory?

 

[DeepCMark58A]

Was the bird pre printed from the factory?

Did you mean brined? Answer is no I buy a butterball frozen turkey.

 

[aspeck]

Time to move this back to the top, I brined a turkey for the first time last year using this recipe and it makes a big difference in flavor. I got a free 5 gallon food grade bucket with a lid from the local grocery store for free. It is the official brine bucket.

Maybe not "Food Grade," but I put a plastic bag in a 5 gal bucket and depending on size of the bird, but things around the bird outside the bag to help fill the area and use less brine. Then tie the bag tight to help pull the brine around the top of the bird.

As for kind of turkey ... when brining a bird, get the cheapest bird you can find. The brine will work wonders. I have used all kinds of birds from wild turkey to el cheapo store brands to Butterballs. After the brine bath they all taste the same and have the same level of juiciness!

 

[redneck joe]

Did you mean brined? Answer is no I buy a butterball frozen turkey.

If it has 'X% solution of xyz added' it is brined.




AI Overview



+10
The phrase "percent solution added" on turkey meat packaging means the product has been injected with a solution, typically of water, salt, and other ingredients (like phosphates, flavorings, or antioxidants), to improve its moisture content, tenderness, and flavor. The percentage indicates how much the product's weight has increased due to this added liquid.

 

[FLATHEAD]

It wasn’t thanksgiving but I did a turkey using this brine last year. Was awesome.

 

[DeepCMark58A]

If it has 'X% solution of xyz added' it is brined.




AI Overview



+10
The phrase "percent solution added" on turkey meat packaging means the product has been injected with a solution, typically of water, salt, and other ingredients (like phosphates, flavorings, or antioxidants), to improve its moisture content, tenderness, and flavor. The percentage indicates how much the product's weight has increased due to this added liquid.

The only thing I read on the turkey bag is the weight.

 

[sangerwaker]

Joe,
Think Nike. Just Do It! Any store bought frozen bid, whether brined per your AI overview or not is fine for this recipe. It has converted many people, including me and my family. It adds great flavor and juiciness.

BTW...Butterball is injected. No matter. They turn out wonderful. Have made several and even more breasts only (my wife's preference). I even use this brine recipe for wings. Do a bunch at a time, dry rub them after brining, and vacuum seal them before freezing. Thaw 'em out, and toss on the smoker when I have a craving.

I'm not cooking the turkey this year, but will make a brined, smoked bird or breast at some point over the winter.