Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: IBCookin on August 09, 2013, 11:46:42 PM
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I've done a couple of whole turkeys on the pellet grill but they were basically fresh ready to cook.
Got a good deal on a frozen bird the other day. It is now thawed and I put together a brine but remembered something about not brining a bird that was basted. Read the package and sure enough this bird is basted. Baste apparently consists of turkey juices, salt and a few odds and ends, that I can't pronounce or spell.
I still put it in my favorite brine for cooking tomorrow but I reduced the salt to a little less than half of what I was using. Does this sound reasonable or should I not have brined at all??
Brine basically has water, brown sugar, honey, apple juice, and little less than 1/4 cup of salt for about 1 1/2 gal of liquid (water and apple juice).
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I think you are just fine. You did it right. That is a big piece of protein. 24 hours should be fine.
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+1 with Pappy.
A brine really holds the moisture in the chicken or turkey. I have been using a brand called Mad Hunky brine for chicken which is really good. Remember after using that brine to get the heat up to 350 or 375 for the last 1 to 2 hours to crisp up that skin or like I did once, I had great chicken meat but skin like rubber. Also keep in mind that you should think about a cooking temperature that should try to get the bird up to 130 to 140 degrees internal temperature to kill any bacteria as quickly as possible.
I usually cook whole chickens at 250 degrees and it usually takes me 5 to 5 1/2 hours. Just thinking out loud on this.
Ed
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Brining works better than buying an enhanced bird, that being said I always am given an enhanced bird for thanksgiving.
It's the salt in the brining solution that drives the brining process too little salt no brining effect.
I brine in my normal mix & cut back on the salt in my rub & injection.
I brine for moistness & inject for flavor.
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Grabbed from the Bogasphere...
A technique used to increase flavor, juiciness and weight in a turkey, poultry and other meats. Also known as enhanced meets, basted turkeys are injected or vacuum treated with water and chemical solutions of approved food additives into the meat. The weight of basted turkeys is usually increased by approximately 15% or more.
So that bird being injected or put under a solution vacuum might not take on too much more of your brining IMHO. When I think basted I think something applied to the outside of the bird not injected ::)