Another perspective on brining (or not)

[Ka Honu]

This article is from Kenji Lopez-Alt at seriouseats.com.  Kenji is an engineer turned cook who writes about a lot of the science of cooking and is usually "spot on" in his results. I'm not agreeing or disagreeing with his theory and recommendations this time but thought it might be interesting and informative for those of you who like reading that kind of stuff.

[Hub]

Nerdy, but interesting    (inside joke -- you have to read the article)

I totally agree with the pain in the butt part.  Maximum food with minimum work is always my goal for friends and family fare and like this author, I never brine.  Instead, I have worked up some injections that are a lot quicker and have the same effect (moist, succulent, tasty lean meat).  For pork (loin) I use apple juice and Butchers in lots of small injections closely spaced and both shallow and deep.  For bird breasts I use an injection of EVOO with some melted butter, salt and garlic mixed in. 

Hub 

[muebe]

Good article

[smokeasaurus]

Good article. I am injecting more and more these days to get the flavor deep down.

[squirtthecat]

That's my Pi!     

Good article.   I brined one a couple years ago just to get the d@mn thing thawed in time, but I didn't notice any improvement.

Will probably do one this year in a brine laced with Pink Salt.  Just for the halibut.

[Pam Gould]

I always brine the bird. Salt, fresh ground pepper and gahhlick. Over night in a 30some º garage with ice in the proofing bucket. A 5 gallon bucket works perfect too. Living in Ohio with an attached garage is perfect for this process. Just put it in and let it sit. Walk away. I also inject with real butter and gahhlick..lots of it. I never have any left over or if I do, I make fried turkey sammiches with mayo. I cook mine in TBE or SRG and do several of them thru the year. Pam .☆´¯`•.¸¸. ི♥ྀ.

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[Barry CB Martin]

Anybody inject after cooking?

[TentHunteR]

Great article; Thanks for sharing it Ka Honu!

Personally, like the author, I skip the brine.

Instead, I'm absolutely sold on spatchcocking (removing the backbone and splaying the turkey flat). I find with spatchcocking, seasoning both sides, cooking to an I.T. of 165° and resting for 20 - 30 minutes, the turkey comes out so moist and flavorful there is simply no need for brining or the extra salt it introduces.

Another trick I like is to stick to birds no larger than 10 - 12 pounds (14 lbs max).  Any larger and outside starts to dry out before the inside in done. I'd much rather cook two 10-pound birds than a single 20-pounder.

Cliff

[TMB]

With TBE, BEESR an SRG I really don't see a need to brine.  It's true I use the *2 stick method from time to time and with great result!  But there are times when just S/P will do and the bird is still very moist due to INFRARED cooking.

* The 2 stick method is 2 sticks of butter and 2 to 3 Tbs of your favorite rub melted together.    Then inject into the meat and under the skin.       Works really well

 

[LostArrow]

First , Brining is NOT a pain in the ass, with a gallon Zip-Lock for a chicken & a2& 1/2 gal for a turkey I can brine a bird faster than I can salt, especially if trying to salt under the skin.
My recipe is the 4/4/4 simple brine , 4 cups water,1/4 cup K salt , 1/4 cup sugar.
I inject my birds with butter & Tony's seasoning salt and rub the skin.
I LOVE the slightly sweet taste the brining gives to the meat.
I've tried , plain, enhanced , salted , & my favorite is non enhanced , simple brine & injected with BUTTER!

[TwoPockets]

I have brined more than injecting because I tend to get streaky places of flavor in the meat when injecting, probably something I am doing wrong since I haven't injected all that much.