Over-the-Counter Turkey Brine Recommendations???

[Old Glory]

I know you said store bought but this is so easy and so good

Emeril's Brine

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

[smokin fool]

oppps

[Panhead John]

I was joking, you said turned me "into" this instead of turned me "on to" this.

[58limited]

I've only brined a turkey twice. Both times I used the BBQ PitBoys Apple Cider Brine recipe and I loved it.

I have also made a really good turkey by rubbing it all over with Tabasco sauce and nothing else - it was a turkey packaged in a brine solution so I didn't add any more salt.

[smokin fool]

Boyz, I give credit where credit is due, I'd never heard of Tony's a year ago....
Now I've been saved!

[Grillin Dad]

I cook up about a dozen turkeys each year (we get them on sale during November and freeze them, its a great and cheap way to feed a large family). Generally, I find that wet brining results in a moister turkey, but a dry brine results in a more flavorful turkey. For a wet brine, I just use a salt and water combination, and maybe some sugar. I don’t find that any other flavorings or spices really translate to the cooked bird. For a dry brine, I use any rub that you like for chicken (Simon and Garfunkel works well).

[Panhead John]

Huskee Can’t speak for the others, but I use the regular Tony’s. Plus, it’s good on anything really. I sprinkle some on my French fries before baking in the oven.

[Troutman]

+4 Been using that product for years, I swear by it !!!

[Panhead John]

" Troutman and Panhead John turned me into this."

That would be quite an accomplishment!

[Jerod Broussard]

I put that stuff on 2 thick pork chops, vacuum sealed and left in the fridge for 24 hours, sous vide at 140-F for 4.0 hours, chilled down, and then seared in a cast iron. C'est Bon!

[smokin fool]

I've mentioned this before but I go 90% in brown sugar and 10% white sugar.
I like the way brown caramelizes better than white sugar.
Just ups the taste another notch in my humble opinion.

[smokin fool]

Husky here’s what I’ve been using.
Troutman and Panhead John turned me into this.
Really glad they did it’s now a staple in my cooking, love the peppery tones it gives off

[Huskee]

Salt definitely, but not so much the sugar on the diffusion, but it does cling well to the surface.

[Huskee]

Which Tony's do you use for sprinkling, just regular?

[Rob whatever]

Wet brine, same as for chicken, is 5% salt and 3 % sugar in relation to weight of water. So, 1 liter of water = 1000 grams; 50 grams of salt, 30 grams of sugar. I use kosher salt. The added flavors of commercial brands will not penetrate the meat in any meaningful way. The salt and sugar solution will penetrate the meat through diffusion and will result in a change of texture, moisture retention and enhanced flavor from the salt.

Rob