Thanksgiving Turkey Brine

[BBQPaddy]

I'm going to be smoking a turkey on my BGE. I have seen several recipes and ideas for brining and would like to know what works best. Not sure if I'm doing the whole turkey or spatchcock. Open for suggestions.

[LA Pork Butt]

This is my best brined offering on my BGE, but the brine is pretty complicated.

[texastweeter]

Beautiful. I like to cure mine.

[boilerman]

I did this turkey brining a few years back. salt and buttermilk. It seems Meathead wrote it up. I soaked it overnight in a Large Bag in my fridge. It turned out great. Who doesn't like moist white meat?

[texastweeter]

Think they do a chicken like that on Salt Fat Acid Heat documentary.

[Skip]

I used this one last year and liked it so well I'm using it again this year. You can order it or a local meat locker or grocery may have it. I didn't use the beer that's in the recipe btw.

https://www.psseasoning.com/products/tipsy-tom-turkey-brine-kit

[DavidNorcross]

I have used this one for years. From Alton Brown

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

I have ordered this one, but not sure if it will get here in time. I like all things Hey Grill Hey.

[texastweeter]

Have used that one too. Think it was from the "countdown to the day show"

[58limited]

I've used the apple cider brine from BBQ Pits Boys several times.

https://bbqpitboys.com/blogs/recipes/apple-cider-turkey

[CRO]

The last several years I have dried brined.
I do my turkeys in the oven and everyone loves them.
Check out Kenji's method.

https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

[JeffJ]

This year I’m going the easy route, Meat Church bird baptism.

[Santamarina]

Best turkeys I’ve ever made were dry brined and followed Meathead’s turkey recipe!

[Johnny Booth]

I read Meathead’s process on Turkey. If I buy a pre-brined turkey, which seems to be the only thing available in a grocery store, do I still dry-brine? Or is the factory brine already as good as it gets?

[Santamarina]

Check the salt content on your bird. We buy organic birds, and they aren’t typically heavily salted, so I still dry brine.

[Purc]

My son always uses Lane's turkey brine and then on the BGE it goes. It always turns out great, He is a big fan of Lane's rubs and brines.

Lane's Ultimate Turkey Brine Kit w/ Bag | Best-Selling Turkey Brine

I always inject my turkeys.

As always, YMMV.

[Duanessmokedmeats]

I prefer to dry brine 24 hours before smoking.

[dpearce]

Last few Thanksgivings, I've dry brined, and followed Meathead's recipe. Everyone was happy with it.

My biggest complaint on wet brine is the space required. Even with the extra fridge in the garage, I'm always too tight on space to fit a large container of liquid with a 14-16 pound bird..

[Purc]

That's why I why have never used a brine. I have injected or dry brined

[JCBBQ]

You don’t need anything but salt and water. For ratio check America’s Test Kitchen. I don’t have my book handy. Basically the brine flavors the meat but most importantly it makes the turkey hold water so the bird doesn’t dry out. Always moist. You definitely need to do this a couple days in advance then dry it and stick in the fridge uncovered for a day so the skin can dry out and get crispy.

[JCBBQ]

I looked it up. 2c table salt dissolved into 2 gallons cold water for a 12-14lb bird. Brine for 4hrs, rinse, pat dry, place on a meat rack and air dry uncovered in the fridge for minimum 8hrs.