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Old 11-23-2010, 12:44 PM   #1
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Brine question

I could only find a fresh turkey with a 3% solution added...broth salt and sugar. Says
minimally processed.

I want to brine it.....will it turn out bad (too salty) if I do?
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Old 11-23-2010, 01:24 PM   #2
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Re: Brine question

Naw it will be ok. Just watch the salt content of the rub and of course balance your brine propaly between sweet and salty..get it ice cold etc.

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Old 11-23-2010, 01:50 PM   #3
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Re: Brine question

thank you as always. I was thinking it would be ok.
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Old 11-23-2010, 06:45 PM   #4
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Re: Brine question

ditto.
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Old 11-23-2010, 10:26 PM   #5
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Re: Brine question

My brine is
1 Gal H20
1 cup kosher salt
1 cup brown sugar
One table spoon of each
Pepper
Onion powder
Garlic powder
I’ve used some recipes that call for 2 cups kosher salt for 1 gal of H20 and it was too salty.
Brine 1 hr per lb.
It’s really good stuff. I also cook hot and fast 400 degrees for crispy skin. I put about 3/4 lb of a butter compound between the skin and meat too.
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Old 11-24-2010, 06:34 AM   #6
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Re: Brine question

thanks I'm going to try the apple brine on the virtual weber site.
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Old 11-24-2010, 09:39 AM   #7
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Re: Brine question

I heard that one is good. I saw a vanella brine on one of the blogs somewhere too. Most likely would be for chicken.
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Old 11-24-2010, 10:36 AM   #8
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Re: Brine question

Cappy, that apple brine is good stuff. I posted the recipe for it here a while back.
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Old 11-24-2010, 11:02 AM   #9
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Re: Brine question

I did the apple brine last year and a couple of people said my turkey had a ham taste to it. This year I am doing the simple brine of just water, salt and brown sugar. I also made a compound butter using some Knox's Yummy chicken and rolling the butter in some Rooster booster and black pepper and froze it till I'm ready to use it. Also don't forget to air dry your bird to help with the crispy skin.
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Old 11-24-2010, 02:05 PM   #10
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Re: Brine question

Quote:
Originally Posted by Vermin999
I did the apple brine last year and a couple of people said my turkey had a ham taste to it. This year I am doing the simple brine of just water, salt and brown sugar. I also made a compound butter using some Knox's Yummy chicken and rolling the butter in some Rooster booster and black pepper and froze it till I'm ready to use it. Also don't forget to air dry your bird to help with the crispy skin.


Thanks. Now I'm going to worry for the next 24 hours.
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