How to Brine a Turkey DJ BBQ
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Date: 2020-05-11
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Comments and reviews: 10
MrsBrit1
I've been brining my turkeys for the past several years and they always turn out amazing! I made the HUGE turkey at my parents the last time I was home for thanksgiving 5 years ago (being an expat is hard) and it ended up being so moist and so perfectly cooked, it actually fell apart! That was about a 60lb bird when it was alive (I think it was about 45lbs. we had about 30 people eating. Everyone said it was hands down the best turkey they'd ever tasted. even my grandma said it was good!
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I've been brining my turkeys for the past several years and they always turn out amazing! I made the HUGE turkey at my parents the last time I was home for thanksgiving 5 years ago (being an expat is hard) and it ended up being so moist and so perfectly cooked, it actually fell apart! That was about a 60lb bird when it was alive (I think it was about 45lbs. we had about 30 people eating. Everyone said it was hands down the best turkey they'd ever tasted. even my grandma said it was good!
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Bender
I made my first turkey the other day using the brine and the turkey came out awesome. Better than all the turkeys I have had growing up with my family. Like I said it was my first turkey I have cook and I'm not the best cook. I would have to say it was the brine. If any one has any doubt about this just do it and you will be happy you did. Just a side note let the turkey stand for 30 min then cut into it.
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I made my first turkey the other day using the brine and the turkey came out awesome. Better than all the turkeys I have had growing up with my family. Like I said it was my first turkey I have cook and I'm not the best cook. I would have to say it was the brine. If any one has any doubt about this just do it and you will be happy you did. Just a side note let the turkey stand for 30 min then cut into it.
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Micaelangel07
Well then. If I brine the turkey can I still add all the (h)erbs and fruits around and inside the turkey? Gotta have a gravy for my turkey! And what temp+time do you cook it for? I've been brining chicken and cooking it like Heston Blumenthal does at 100 degrees Centigrade for a few hours and it's juicy and moist and delicious, hope the turkey will turn out the same.
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Well then. If I brine the turkey can I still add all the (h)erbs and fruits around and inside the turkey? Gotta have a gravy for my turkey! And what temp+time do you cook it for? I've been brining chicken and cooking it like Heston Blumenthal does at 100 degrees Centigrade for a few hours and it's juicy and moist and delicious, hope the turkey will turn out the same.
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LoL
Could someone help me out last year i found a website that shows like a formula for brine so you can make your own well i lost the website and can't find it. it was something like 2 gallons of water, 2 cups of salt 1 cup of savory. showed the weight of the bird and how long to cook what type of ingredients you should and shouldn't mix together.
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Could someone help me out last year i found a website that shows like a formula for brine so you can make your own well i lost the website and can't find it. it was something like 2 gallons of water, 2 cups of salt 1 cup of savory. showed the weight of the bird and how long to cook what type of ingredients you should and shouldn't mix together.
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Tim
I became a believer about brining/marinating meat when I put my usual herbs, salt, garlic, Siracha on some chicken I intended to fry that evening, but didn't get to cook. I fried it the next night instead and everyone said it was the best I'd ever made. It had significantly improved flavor vs my usual hour or so.
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I became a believer about brining/marinating meat when I put my usual herbs, salt, garlic, Siracha on some chicken I intended to fry that evening, but didn't get to cook. I fried it the next night instead and everyone said it was the best I'd ever made. It had significantly improved flavor vs my usual hour or so.
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john
fml perfectly made vid. i was looking for something like this just now when i bought my turkey! thanks for the vid! btw, my friend told me adding butter/herbs under the turkey skin would also help to preserve the juice in the turkey right before you roast it, is this true? +1 sub here from LA! props man!
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fml perfectly made vid. i was looking for something like this just now when i bought my turkey! thanks for the vid! btw, my friend told me adding butter/herbs under the turkey skin would also help to preserve the juice in the turkey right before you roast it, is this true? +1 sub here from LA! props man!
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thedr00
Brining is definitely the way to go but don't add chilli, it will take over the other flavours and dominate the taste. Made that mistake a few years ago and I ended up with crying kids who couldn't eat their Christmas lunch: -(
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Brining is definitely the way to go but don't add chilli, it will take over the other flavours and dominate the taste. Made that mistake a few years ago and I ended up with crying kids who couldn't eat their Christmas lunch: -(
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Miracles
Was soooo delicious! This brine is excellent y'all! I did everything except add the red chilis - only because I forgot and it still was the best turkey I ever tasted! Please try this brine! You won't disappointed!
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Was soooo delicious! This brine is excellent y'all! I did everything except add the red chilis - only because I forgot and it still was the best turkey I ever tasted! Please try this brine! You won't disappointed!
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Stu
hey mr bbq - i'll be doing this, thanks! can you tell me how many litres that pot holds? need to know so i can buy the right size one for myself! i'll be very sad if it's not big enough (make your own jokes) - thanks!
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hey mr bbq - i'll be doing this, thanks! can you tell me how many litres that pot holds? need to know so i can buy the right size one for myself! i'll be very sad if it's not big enough (make your own jokes) - thanks!
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drobecxxx
Can someone explain this to me why is he and many of other people using sugar on meat? I don't get it, I see no reason to doing it, except of diabetes and obesity, sugar on ribs on chicken on everything
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Can someone explain this to me why is he and many of other people using sugar on meat? I don't get it, I see no reason to doing it, except of diabetes and obesity, sugar on ribs on chicken on everything
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