Turkey season is fast approaching and since many people cook one a year you really need to get it right the first time. Most people will tell you that brining a turkey is the best way to go no matter how you cook that bird. I know that a lot of you have many experience with turkey and with brining so I thought I would ask how important you think brining is. Do you find it vital to a good bird, or does it ruin a good turkey? So please click your answer to:
POLL: How important do you think brining poultry is?
1) Vital to a good bird
2) Really helps out
3) Makes it a little better
4) Really doesn't make a difference
5) Actually makes it worse
6) Ruins a perfectly good bird
Comments
brining is important if you want to get that delicious turkey aroma
Unless your bird is fresh or organic, chances are it already will have been injected with a saltwater solution. If so, brining will do nothing.
Incidentally, the best turkeys I’ve made are the ones I have done the least to. (I’ve brined, stuffed with apple slices, citrus peels and herb bouquets, sprayed with water and apple juice, etc., etc.) Now, I just get a store-bought bird (or a few) rub with olive oil and a homemade poultry rub (nothing in the cavity), cook it at 225 in my Traeger and finish it on high until the breast meat hits 160. Take it out, let it rest 10-15 minutes, carve and enjoy.
Happy Turkey Season!
I found that using Morton Tender Quick salt worls really well along with your favorite marinade like McCormicks Lemon pepper marinade or even some Italian seasoning. I use about 1 tablespoon per quart of water plus the seasoning. and I use a large clear trash bag to hold everything, put a pan under it incase it does leak, 24-48 hrs works well.
I was thinking about grilling a turkey this year.
Since I don’t have a smoker, I thought I would cut up a 10 lb. turkey like a whole chicken is cut up.
Give the pieces a good liquid rub let it set over night and grill on a regular charcoal grill.
Being cut up should reduce the cooking time I would think.
Any thoughts on this?
Thank you,
David