How to brine a turkey

[DATsBBQ]

If you're using a non-enhanced bird try brining:
Here's a pretty good primer:
http://whatscookingamerica.net/Poultry/ ... oultry.htm
I like to add juniper berries, bay leaves and whole peppercorns to the brine.

[Smoked]

Good information for the guys that have not done one..


I like adding Sweet Basil & 1 Whole Crushed Head of Garlic in mine..

[DATsBBQ]

Good information for the guys that have done one..


I like adding Sweet Basil & 1 Whole Crushed Head of Garlic in mine..

Now you're giving away all my secrets

[bowhnter]

and apple juice

[SteerCrazy]

this is going to be a dumb question as we know the salt is the most important ingredient in a brine, BUT, for someone who has their salt intake restricted, is there a way to brine a turkey breast without adding the salt??

[DATsBBQ]

I think by definition that would be impossible. But remember, the vast majority of the salt goes down the drain with the used brine. And, it's usually recommended to rinse the bird too, so I'm not sure how much of the salt actually makes it way into the bird.

[OSD]

I agree with Dave about the salt. The sugar helps offset some of the salt also. I'm guessing maybe injecting might be a way to achieve a similar enhancement to the meat or maybe a marinade????

[Papa Tom]

I too agree with Dave on the salt content from brining and further I agree with the brine mix in the link he posted. That mix should not result in a bird that is too salty providing the bird is rinsed thoroughly before cooking. A brined bird should not taste salty or sweet but should be very noticeably flavor enhanced and moist.

[SteerCrazy]

I figured it's only 1/2 cup Kosher salt I'm using. Besides the bird would be rinsed well and I am not injecting it. I'm smoking it for my mom and I told her the best way to have it done is to brine it first but she's all about the low sodium thing I told her it wouldn't come out as good. Anyway, I figured it was impossible, she'll get over it

[DATsBBQ]

I figured it's only 1/2 cup Kosher salt I'm using. Besides the bird would be rinsed well and I am not injecting it. I'm smoking it for my mom and I told her the best way to have it done is to brine it first but she's all about the low sodium thing I told her it wouldn't come out as good. Anyway, I figured it was impossible, she'll get over it

One of these days when I got nothing else better to do I might take the left over brine, simmer it out and weigh the salt that remains. Compare that to the weight of the original salt that went in to the brine. Should come close to figuring how much salt went into the bird.

But how to account for sugar and other such things that find their way into the brine