To brine or not to brine

[bsooner75]

I keep second guessing myself on this one. Birds say they are basted in an 8% solution. Should I still brine or will it make them overly salty?

Been a while since I’ve smoked a whole turkey. I know fresh is better but free is free.


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[k.a.m.]

An 8% solution is nothing I would brine it.
This is the place I use as a bible for brining.
https://cookshack.com/blogs/recipes/brining-101
My favorite brine for turkey is Smokin' Okie's Holiday brine. It is a process but well worth the effort.
I do not use the tender quick.
SMOKIN’ OKIE’S HOLIDAY TURKEY BRINE:
Ingredients:
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice
1 oz. Morton’s Tenderquick (optional)
Instructions:
Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution.
Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for minimum of 24 hours, preferably 48 hours.
Load smoker’s wood box with 4 oz. hickory wood.
Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of Cookshack Spicy Chicken Rub. Place turkey in smoker and smoke cook at 200°F for one hour per lb. I like cherry or apple wood for my turkey. Smoke until internal temperature of breast reaches 160°F to 165°F. Remove from smoker and allow to sit for 30 minutes before slicing.
Note:About the “optional” Tenderquick. If you smoke a turkey at temperatures of 180° to 225° F., you might want to consider using the Tenderquick. The turkey will be spending a lot of time in the DANGER ZONE of 40°F to 140°F, so just be aware of this. If in doubt, use the Tenderquick.

[OldUsedParts]

I ran into the same problem while choosing a Turkey that I'm cooking and giving to my good friends down the street but I think I'll Inject with Tony's and smoke it on a Beer Can over Kingsford. I"ve had good luck so far.

[GTR]

I ran into the same problem while choosing a Turkey that I'm cooking and giving to my good friends down the street but I think I'll Inject with Tony's and smoke it on a Beer Can over Kingsford. I"ve had good luck so far.

Did one years ago when the beer can thing first got big. I recommend a Fosters. That’s a big cavity and a top heavy fowl.

[OldUsedParts]

I've used Fosters before but I had to settle for a 25 oz Busch this time. Next time I'm gonna get me some Suckle Busters Brine and use Counselor's Technique.

[Smoking Piney]

Sooner,

I think my Thanksgiving bird was 8% or so, but I can't remember. I used SB Area 51 Bird Brine on it - not much salt, but LOTS of savory.

It has become my brine of choice.

[bsooner75]

Thank you all!

KAM - glad you posted about the Mayo. I got a jar of Dukes to rub on this one. Glad to see it included in your recipe.

Again thank you all for the input. Brine I shall!!


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[bsooner75]

I’m a hard sell.

[Smoking Piney]

Sooner, you will not be disappointed.