To brine or not to brine...that is the question

IMO brining will give you more cushion in your cooking temps,if you are cooking white with dark meat-as a whole turkey.

It gives a real moist bird,and can add a little flavor.

I often brine turkey breasts and smoke, as holiday gifts.

I think it helps white meat a bunch.

Smokin' is the brining expert,so I'd suggest you carefully read his Brining 101

Smokin's Brining 101

Do a search on Turkey, there was a recent post (last week?) with a link to Turkey 101.

Bear,

I am one of the few that does not brine anything. If you like the flavor of salt, then brine. It is not the salt that gives a juicy turkey or chicken, it is the water and the salt helps distribute the water through out the meat. I much prefer the flavor of the turkey and chicken to the taste of salt. The worst turkey I ever smoked was a Butterball pre-soaked in salt 14 pound turkey - couldn�t eat it and threw it away. They must have left it in the vat for a double cycle of brining.

To get a good smoked turkey, using a little dry rub inside and out, apple and orange pieces in the cavity, just smoke it in your CS until it is done at the thigh joint about 170 - 175 degrees with the breast covered in double foil the last hour or so. It is so good that what little is left over is made into turkey salad.

Smokemullet

I agree with Smokemullet with a caviat.

As mentioned in a post about a year or so ago.. I called Butterball to ask about this very thing. They said their turkeys are "prebasted".. (probably a marketing term to say we are adding about a pound of salted/flavored water to the bird and charging for it at the same rate as the price of the meat.. ) Anyhoo.. they suggested to NOT brine the meat as it would only add saltiness to it.. maybe make it too salty.

However, if you are doing a fresh turkey.. not flavor enhanced (pre-basted).. I certainly would brine it.

If it is pre-packaged in one of those heavy plastic bags as most turkeys are.. read the label..

good luck.. I just finished a 14#'er and am really enjoying it. AND, if you have any leftovers.. try making turkey soup out if it. I've made a lot of turkey and chicken soup in my life.. and have never lived until I made it with smoked turkey or chicken.

Bill

I would brine it, but you should try both ways to determine what you like. You can practice with pieces as opposed to the whole turkey to get an idea of the difference. You should be able to get fresh legs, wings or breast's from your local supermarket. This way you can practice without too much hassle, as the pieces are easier to deal with. Good luck.

You can always cut back on the amount of salt in the brine.