Wet brine, dry brine or no brine?

[Bike N Gear]

What's your turkey doing today?

 

[rick81721]

Pre-brined by Griggstown farm

 

[one piece crank]

Adobo wet rub.

 

[Bike N Gear]

Pre-brined by Griggstown farm

Does that mean they actually wet brine it or just pre salt it?

 

[ekuhn]

Wet Brine. Picked up brine and bag set from Ace Hardware. Traeger brand, I think. Dry thoroughly before applying rub and smoking, including cavity.

I think I'm taking the bird to +/- 125* in the smoker and finishing it off in the deep fryer for that Smo-Fried experience.

 

[rick81721]

Does that mean they actually wet brine it or just pre salt it?

Wet brine

 

[Bike N Gear]

Wet Brine. Picked up brine and bag set from Ace Hardware. Traeger brand, I think. Dry thoroughly before applying rub and smoking, including cavity.

I think I'm taking the bird to +/- 125* in the smoker and finishing it off in the deep fryer for that Smo-Fried experience.

I'm doing Smoked turkey with bourbon and bacon again. Came out great last year so will do again.

Bacon Bourbon Smoked Turkey on Big Green Egg

Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey on the big green egg.

girlscangrill.com

 

[ebarker9]

Sous Vide. Break down the turkey ahead of time. Coat in a salt/sugar rub. Dark meat goes in for 12 hours at 150 degrees, add white meat for another 12 hours and reduce to 131 degrees, finish under broiler or in a pan. Delicious and minimal chance for screwing up (most importantly).

 

[RobW]

Sous vide pro tip—use hot tub for a relaxed whole turkey prior to serving.

 

[THATmanMANNY]

Ugh I hate dry ass turkey. Hope the in-laws don’t fvck it up.

Happy Thanksgiving ya’ll!

 

[RobW]

Ugh I hate dry ass turkey. Hope the in-laws don’t fvck it up.

Happy Thanksgiving ya’ll!

That’s what I’m sayin!

 

[mwlikesbikes]

Being Swansoned!

 

[Cassinonorth]

Sous Vide. Break down the turkey ahead of time. Coat in a salt/sugar rub. Dark meat goes in for 12 hours at 150 degrees, add white meat for another 12 hours and reduce to 131 degrees, finish under broiler or in a pan. Delicious and minimal chance for screwing up (most importantly).

Sounds damn good. May have to give this a shot next year.

 

[ebarker9]

Sounds damn good. May have to give this a shot next year.

Has turned out really well in the past. I just follow this:

ChefSteps

ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.

www.chefsteps.com

Prior example:

 

[Patrick]

No Brine this time. Some sort of peel the skin, put butter, herbs, spices, pin back down.
Stuff with onion and citrus.
Baste. a lot.



Winglets will be discarded

 

[Mahnken]

Ordered from Elwood's Dog Farm. Will let you know how it turns out.

 

[jmanic]

Baste. a lot.

Came here to ask this.
I’m going no baste, weighing heat loss and moistness.

 

[Patrick]

Came here to ask this.
I’m going no baste, weighing heat loss and moistness.
View attachment 171693

Well the spouse looked on the internet and went no-baste. Finished early since we never opened the oven.

 

[iman29]

Mandatory Basting every 45 minutes since it went in the oven at 7:30 @350F with aluminum foil tented over.

Prep was just rub down with an entire stick of butter and then rub in kosher salt. Stuffing is my wife’s grandmothers Greek rice base with finely diced Turkey parts (yes the stuff from the little bag) sautéed beforehand with onion lemon salt pepper fresh garlic and a EVOO. Rice mixture gets semi cooked before it went into the bird so the rice cooks the rest of the way inside.

This thing weighs 25lbs plus the 1.5lbs of rice and juices I did a lot of squat lifts getting this thing in and out the oven all day.

It’s coming along nicely and all parts will
be in scope to consume around 4pm.

Edit. Convection was on longer than I planned so it’s just about done. Can’t wait to eat it.

 

[Bike N Gear]

Didn’t brine. BGE never dries anything out. Hopefully this won’t be the first.