to brine or not to brine

You know I've done testing and for me personally I like to brine those birds and "adjust" the flavors with my own.

The problem is that your brine has to be saltier than the bird and up to about 15% birds like you, it's probably ok. But some birds, 20% or more just won't work.

People talk and say don't do it, and I haven't seen any scientific proof one way or the other, but I've done it with success.

Is this a practice bird, go for it and see I don't think you'll have a problem.

So if I just follow your holiday brine recipe that should be fine.

Smokin is the master, that many folks look to for brining,but a couple thoughts are.

I believe, that America's Test Kitchen brined Honeysuckle turkeys a few years back,and liked them better than most.

I have bought whole from Sam's and used Smokin's brine with good success.

On the breasts only,It seems like I have brined only less than about eight hrs.

I rinse very well and use very losalt seasonings.

Hope this helps a little.

Since I learned about brining some years back, I've never not brined a turkey (previously frozen). The concept is based on Osmosis (same as Smok'n mentioned). And I can bet 9to1 odds that most of those birds I've purchased from a supermarket all contain some sort of an XX% solution.

Here's a piece of Cliff Claven info for ya;
According to a test recently done by America's Test Kitchen; Because of the chemical make-up of most brines, it changes the structural integrity of the bird which in turn increases the tenderness, creates pockets that fill with water, and the salt (in the brine) actually helps retain the absorbed water/solution during cooking resulting in a juicer bird.

In my opinion, forget about the XX% solution. Keep in mind that what we buy is based on the $/lb. It's definitely in the manufactures best interest to get as much weight out of that bird as possible. The question would be "what's actually in the solution" from a typical grocery store bird? And is why I always use my own brine/"solution". At least I know what's in it and can alter it however I see fit.

Good luck

Thank you all for the great advice. Looks like i'm gonna be brining a turkey breast.

2ks's

All that info is in Brining 101 (which I authored). The question is IF someone has a bird that already has solution added, is there any benefit for brining it.

I would agree, in a perfect world a Non-Solution bird is best, but unfortunately, those aren't as available as they used to be.

For the cliff clavin's, it "denatures" the protein molecules, so what it does is open them up to allow them to take on the moisutre and "hold" more moisture.

It's a pretty simple process. Follow Turkey 101. Brine a bird for 2 days, smoke and eat. I've never had anything other than a carcass left of the bird and everyone say... "why was that so good..."

quote:

Originally posted by SmokinOkie:
2ks's

All that info is in Brining 101 (which I authored). The question is IF someone has a bird that already has solution added, is there any benefit for brining it.
"

DOH! Hadn't ever looked at the brining page, and here i was thinking that i was finally attributing some valuable information to the forum.

We welcome all input,as many of the contributors offer a slightly different slant that may apply to someone's specific need.

Smokin' has worked on this particular topic for years and is pretty much the authority in the bbq world.

You might be amazed just how much brining is utilized in the comp cookoff world and the attention to detail paid by cooks and judges alike.