Comments on: Turkey Brine Recipe

By: Kevin Camon

Kevin Camon — Thu, 01 Mar 2012 15:53:07 +0000

Great article on Turkey Brine. I am always looking for new recipes to try out and add to my website. I tried my firt brine recipe a few years ago and now I’ve have tried quite a few. This one with the apples looks good.

One thing that I like to do is also inject my turkey with a homemade marinade and then soak it in the brine for 24 hours. And then I deep fry my turkey. OMG! Talk about delicious…

Thanks again for sharing.

Kevin

By: Barbara

Barbara — Tue, 10 Aug 2010 17:10:45 +0000

I have grilled, smoked, and fried brined turkeys. They all turn out delicious. I wouldn’t cook a turkey that hadn’t been brined anymore. They are just so much better with little effort. Chef, your recipe is almost exactly the same as mine which I adapted over time through experimenting. Guess I must be doing something right!

By: Bobby

Bobby — Fri, 30 Apr 2010 20:20:39 +0000

arleen – Yes, you could rinse the salt off, if you are worried about it being overly salty. Either way, make sure to pat dry the bird before baking.

By: arleen

arleen — Thu, 29 Apr 2010 10:25:49 +0000

some brines tell u to rinse first to get rid of the salt. would u do that in this case as well? i did a half turkey on the grill before, and it was delish, a whole turkey would be tricky (depending on the size). would use alot of gas too.

but am making turkey for mothers day and would like to give this one a whirl. i luv the spices and oranges. my other brine only had salt, sugar & water.

By: Bobby

Bobby — Fri, 02 Apr 2010 03:51:48 +0000

MK – Great time to start brining. It really does make a difference and I hope you enjoy it. Thanks for commenting

Pam- Okay, I don’t actually get into cooking methods in this recipe. This would be for baking turkey of course. There should be instructions on the package for cooking the turkey but please note, brined turkeys normally do not take as long to cook. So it would be wise to keep checking the temp.

Ed- Yes, it must be refigerated. I usually bake the turkey, but I don’t see why you wouldn’t grill or deep fry as well. I have always wanted to try deep fried turkey before!

By: Ed

Ed — Thu, 01 Apr 2010 12:43:17 +0000

Is it to be refrigerated during the 24 hrs of brining? And it wasn’t specifically stated in the description but this just gets the meat ready to be cooked by whatever means you like (roasting, deep frying (if turkey or chicken), grilled or barbecued). And change the ingredients a bit more toward pickling spices and you can make your own corned beef at home (corned ribs just fall off the bone, too). Corned beef usually takes 5-7 days depending on the size of the brisket.

By: Pam

Pam — Thu, 01 Apr 2010 00:58:16 +0000

Okay, then how do we cook it? I’ve never even heard of this before, it sounds good, but what’s the next step?

By: MK

MK — Wed, 31 Mar 2010 21:49:00 +0000

Ooh.. I read here quite often. I have you on my google reader. But I think this is the first time I’ve commented.

But THIS looks amazing! I’ve never brined before. This will make me start. Im adding the ingredients to the grocery list. Its a main meal this month!!!