Turkey brine

[ucfireman]

With Turkey day coming I was thinking of brining a turkey.
Never done one before usually just wash it and stick it in a bag and in the oven.
Does it make it more flavorful?
What do y'all use? just salt or other stuff? and how long?
My turkey is still frozen but was going to put it in a cooler for a day or two.
Not going to smoke it or fry it, just oven.
Y'all ever inject an oven bird?

 

[NCHillbilly]

Most commercial turkeys you buy are already brined, unless you get it from an Amish farm or something. No need to re-brine them. I don't. I inject them with some melted butter mixed with Cajun/Creole seasoning and smoke them. Tender, juicy, delicious. Wild turkey: Yes. Grocery store turkey: No.

 

[ilbcnu]

To 4 gallons of water add 4 c brown sugar 2 c tobasco sauce and 2 c kosher salt. That's it. Brine 24 hrs

 

[The Original Rooster]

Lots of good brining recipes out there but I've come to just use a cup of salt dissolved in just enough water to cover the turkey in a big pot and then let it sit in the fridge for 24 hours. That's it.

 

[mark-7mag]

I picked a frozen one up today that says it was pre-brined. Is there a such thing as over brining? I've never paid attention before whether if it had been "pre-brined" or not and I always brine mine with salt, peppercorns, oranges, bay leaves, lemon, and a cup of bourbon

 

[NCHillbilly]

I picked a frozen one up today that says it was pre-brined. Is there a such thing as over brining? I've never paid attention before whether if it had been "pre-brined" or not and I always brine mine with salt, peppercorns, oranges, bay leaves, lemon, and a cup of bourbon

Yes, you can definitely overbrine.

 

[BDD]

For what it's worth, I saw a brining bag at Publix. It was full of something that you drop in I guess, didn't really pay attention.

 

[Paymaster]

I'll brine a fresh unenhanced bird but never a frozen bird which is almost always enhanced.

 

[JDBrown]

I use an apple cider brine I made up after looking up a few different ones, I use it on frozen birds. The turkey is only in the brine for about 10 to 12 hrs, I smoke it and it comes out moist and I like the flavor it adds. If I decide not to brine, I inject it with creole butter and rub it down with butter and Tony's before I smoke them.

 

[Big7]

1 gallon water
1 cup salt
2 tablespoons pickling spice

1/2 cup sugar (optional)

@NCHillbilly is correct on store bought turkey already being brined, although it's very weak.
Ot will read on the label, salt, water, broth, msg, etc if it has been injected. If it don't say, it hasn't been.

Brine a turkey right and you won't ever cook another one without brining it.

 

[Big7]

I got 2 to cook.

The whole turkey and the other breast have been injected.

Pay attention to the lables.

 

[The Original Rooster]

1 gallon water
1 cup salt
2 tablespoons pickling spice

1/2 cup sugar (optional)

@NCHillbilly is correct on store bought turkey already being brined, although it's very weak.
Ot will read on the label, salt, water, broth, msg, etc if it has been injected. If it don't say, it hasn't been.

Brine a turkey right and you won't ever cook another one without brining it.

Yep, makes a big difference in whether the turkey breast meat is dry or moist. I like to stuff an apple, an orange, and an onion in the cavity when I cook it too just for fun. I have no idea if it makes any difference but I do it anyway.

 

[Gadestroyer74]

Yep, makes a big difference in whether the turkey breast meat is dry or moist. I like to stuff an apple, an orange, and an onion in the cavity when I cook it too just for fun. I have no idea if it makes any difference but I do it anyway.

Show does make a difference

 

[The Original Rooster]

Show does make a difference

True, and my wife notices stuff like that. I usually use them afterwards in a casserole or something.

 

[NCHillbilly]

1 gallon water
1 cup salt
2 tablespoons pickling spice

1/2 cup sugar (optional)

@NCHillbilly is correct on store bought turkey already being brined, although it's very weak.
Ot will read on the label, salt, water, broth, msg, etc if it has been injected. If it don't say, it hasn't been.

Brine a turkey right and you won't ever cook another one without brining it.

Inject mine, and they're pre-brined. Never had a complaint or nobody spit any out. Mine always turns out moist, tender, and juicy without re-brining it. Too much brine isn't good, either.

 

[Big7]

Inject mine, and they're pre-brined. Never had a complaint or nobody spit any out. Mine always turns out moist, tender, and juicy without re-brining it. Too much brine isn't good, either.

That was the point of post #11.
It will say if it's been injected with a salt/broth solution. I tried to get a pic of each lable.

No need to brine them again.

And.. I'd rather have a fresh commercial or yard bird and brine it myself than store bought any day.

 

[JDBrown]

Inject mine, and they're pre-brined. Never had a complaint or nobody spit any out. Mine always turns out moist, tender, and juicy without re-brining it. Too much brine isn't good, either.

I see what you're saying. I'm thinking about just injecting ours this year anyway, won't have to cut into the Mrs. cooking time tomorrow making up my brine, shes making a couple of extra pans of dressing up for some friends. I've used Tony Chacheres creole butter several times, and the bird turns out great.