Turkey - To Brine or not to Brine? - BBQ Central

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Old 12-21-2005, 07:44 PM   #1
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If you haven't tried it... then why not ?
It adds plenty of undertones flavorwise, and IMHO, makes it a little more moist.
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Old 12-21-2005, 08:22 PM   #2
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Joe! Welcome!

Do a search on brining (on this site) ~ You'll find allot of good infomation and some heated discussions too. I believe that the general consensus here is that brining is a good thing. You missed out on a knock down, dragout brawl on this subject a few weeks ago.
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Old 12-21-2005, 09:55 PM   #3
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Brining birds is a good thing.
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Old 12-22-2005, 06:27 AM   #4
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Quote:
Originally Posted by Jim Cook
Joe F,

Brining is for fish.
Me and Jodi really can't understand how brining poultry
ever got started.
Hard to imagine but some people even brine their beef
before turning it into jerky.
I think that someone accidentally dropped their turkey
into a bucket of brine one year and imagined that it tasted better.
People just drink too much around ThanksGiving and Christmas
and with a snoot full of booz, it's easy to imagine that something
might be more flavorful and savory.
Try it for yourself.
Cook two turkeys. One brined and one not brined.
and tell me if you can taste any difference.
Jim,
There is a HUGE difference between brining and not brining in my opnion. I have been brining turkeys for years, but I decided to smoke several "enhanced" birds recently because folks say they are just as good as a brined. Well, they are better than I thought they would be, but not nearly as good as a brined bird.
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Old 12-22-2005, 07:46 AM   #5
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Quote:
Originally Posted by Bob T
I see from another post that maybe I should not be wrapping in foil and resting in the cooler for a while.
I foiled one last Sunday...it sat for an hour and came out hot and moist...Was there a reason to not foil ?

edit - I guess i should look at other threads before I post...lol...well, mine didnt fall apart, and it was pretty good...pulled it at 165 and when I took it out it broke in half. It sat on the stove for 5 min while I fumbled with the foil and making room to work. Maby it cooled of just enough.....Usually when I foil, its immedietly off the fire and I agree on the cooking continuence thing....
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Old 12-22-2005, 08:13 AM   #6
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op: op: op: op: op: op: op: op: op: op:

ROUND 7
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Old 12-22-2005, 08:15 AM   #7
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Originally Posted by Bruce B
op: op: op: op: op: op: op: op: op: op:

ROUND 7
Instigator
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Old 12-22-2005, 08:26 AM   #8
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Quote:
Originally Posted by Bruce B
op: op: op: op: op: op: op: op: op: op:

ROUND 7
Nope, I was giving my .02. I'm done regardless of any replies..... :^o
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Old 12-22-2005, 10:41 AM   #9
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Quote:
Originally Posted by Joe F
I had no idea I was reopening a huge can of worms! I just want a tastey turkey...
lol...ya, right !!!!!

Some guys will do anything for a little excitement !
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Old 12-22-2005, 11:19 AM   #10
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Quote:
Originally Posted by SmokinOkie
Love the popcorn

Now if they make an icon for a margarita I can drink while the fireworks are going.

Quote:
Cook two turkeys. One brined and one not brined.
and tell me if you can taste any difference.
I agree completely. Try it yourself, only way to see if something works for you, brining, injecting, whatever.

We did. Thanksgiving a couple of years ago, I fixed two birds. In a blind taste test, everyone hands down picked the brined bird. All I did was watch and see.

Guess I'm biased now, since I'm the author of Brining 101 and I only come out for Brining posts

Smokin Okies Brining 101

Brining actually has been used by chefs for many years to add flavor to pork; loins & chops it does really well.


Merry Christmas to all!
I was going to bring that up... but you did. 8-[
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