Brining a turkey

I could get smart with you and say it depends on how much SALT you put in your brine mix...which it will!

This turkey is just what you are really wanting to brine, or at least the 8% enhanced is what I buy and it works well with me.

Don't let all the fancy labels fool you, they basically charged you for 8% more weight in water and salt. It's there to keep the bird fresh or at least that's what they will claim, oh well! It will not effect the salty taste at all.

I think a lot of people say "nope, can't brined an enhanced bird"

I'm no expert...

... oh wait I am

I will brine an enhanced bird up to 12% solution. The brine won't be an "additive" effect on the bird. It won't add more salt to the bird once it achieves equilibrium.

Russ

I'll be brining but oven baking (couldn't convince the family to smoke). I was thinking about 1 cup Kosher salt to 6 quarts of water plus spices/ brown sugar for 24 hours for the enhanced bird?

Your welcome to do what ever floats your boat, but let me quote a very wise feller......from Smokin's BRINING 101.........."Question: Can I adjust the amount of salt in the brine without affecting the brining process?
Answer: Yes. As long as you follow the basic and have a salty solution, Osmosis will have the desired effect. Although if you adjust it below 1 cup or 3/4 cup, you’re just “soaking” in salt water, not brining. Just because a brine has salt in it, however, doesn’t mean you’re going to get a salty end product."

Personally, I'd do a ratio of 1 cup to 1 gallon water, but hey, you and your family are the ones eating it.

Happy Holidays and good luck!

Cansomeone tell me how much brine to prepare for a 20 lb. turkey. I don't want too little or too much.

I have a plastic (small) garbage can that I use for brining.... It is just a bit bigger than the 21 lb bird I am currently brining. But I also use a small (13 gallon?) garbage bag into which I place the turkey as well as the brine. I made up the Holiday brine of 1 gal of water and it pretty much covers the bird. The garbage bag lessens the amount of brine needed by quite a bit.

So the short answer, 1 gallon of water plus the other ingredients is plenty for a 20 lb bird, as long as you have the proper container. Going 50% over that wouldn't hurt either until you figure out the right amount for your container.

I just used a large bucket, and I needed 2 gallons to cover the 20 lb bird. Made a third gallon for the additional breast. Agree bags will reduce amount needed.

I made up 2 gallons and it was perfect, have two 8# plus bone in breasts and one 6# bone in breast. Put them in a large bucket and it worked just fine.

My bird's 48 hours will be up about 5 PM today. Is it ok to put the butter under the skin and outside and then leave the bird in the fridge overnight for smokint tomorrow. Also, do I leave it covered or uncovered

I had 20.2 lbs of whole bird and 8.1 lbs bone-in extra breast. Also 3 wings. Couldn't get it all in one bucket with 2 gallons. Gave them space. They were bickering so I separated them.

So i'm a big believer in brining now. We cooked till the thigh was 165 (breast was 175+) but it was all very moist. We brined in 3 galons bring (2.5 cups salt plus spices) for 18 hours. Only complaint was it was a little salty. The bird did cook quite quickly, 15 lbs in a little over 3 hours (500f 30 minutes, 2.75 hours 325f). I have got to try one of these smoked !!!

You might try a little more sugars in your brine to help offset the salty taste, just a thought! The balance of your brine ingredients can make a difference on the finial tastes, good notes are required on this part of brining.