How to question on brining a bird?

Discussion in 'Poultry' started by masonman1345, Apr 9, 2012.

  1. I dont want to sound like a moron, but i have always seasoned my chicken and threw it into the smoker. Nothing wrong with that it comes out great everytime. But im intrested in brining one and not real sure how to go about it. I f someone could shed some light on this for me it sure would help. Also, whats the advantage in doing it this way?


  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    A brine will help keep the bird moist an add a bit a flavor ta boot.  All my birds go fer a swim. 

    I generally brine em overnight, a nice rinse an let dry.  Then season the skin an smoke.
  3. Last edited: Apr 9, 2012
  4. Not only does brining enhance juiciness, it ensures that the bird is well seasoned throughout.
    I switched to dry-brining because water-logged wet brined poultry can sometimes have a funky texture.
    It's also easier to achieve crispy skin when dry brining.

  5. Thank you,  now how do i do it? I don't want to do anything wrong. I want to do it to chicken and that makes me nervous.
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mix the brine an put it in a 3 gallon bucket, wash the bird an put it in the brine, put a plate on top ta keep the bird submerged.  Brine overnight, rinse an let dry in the ice box.  Season the skin an smoke.
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I mix my brine ( 1gallon water, 1C Kosher salt, 1C sugar, fresh garlic, and whatever else you like) and use this 1.3 gallon container (fits in fridge better)

    Use 4 cups (of the 1 gallon) of hot tap water to dissolve the salt and sugar.. After it's dissolved put ice in it to cool it and add enough water to make 1 gallon total (make sure it's COLD, never put chicken in warm water)... and add the rest of your spices... wash the chicken and trim fat off... myself I like to separate the skin from the meat before I put it in the brine.... set the chicken down in the 1.3 gallon container and then pour the brine in to cover (discard extra down the toilet,NOT YOUR SINK, it will rust the strainer)... put a plate on top to hold the chicken underwater... put lid on and in the fridge for an overnight brine... Rinse REALLY WELL when you take it out of the brine... and then rinse again... (discard brine down toilet again)... set bird back in container standing up to drain any remaining brine for about an hour (in the fridge)... pat dry with paper towel... put your rub UNDER the skin directly on the meat and then some on the skin as well... smoke as usual...

    any questions just ask....
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Wasn't gonna do it but I will.  Use the slaughterhouse brine, low in sodium an will give ya good results if yall ain't never brined before.  Perty hard ta go wrong with it.
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have been using this brine since I joined this site with great success. 
  11. grabber

    grabber Smoke Blower

    Search What's Cooking America

     This site should answer all your questions.  Hope it helps.


    The secret to juicy chicken and turkey is simple - brine them before cooking!

    This is the secret that chefs never tell you about. It's very easy and economical, and requires no special cookware.

    Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked. Give it a try!


    Turkey being brined in a large bucket.


    How To Make Poultry Brine:

    What is a brine:   One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. The amount of brining time is likewise not set in stone. Even a little brining is better than none.

    What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt.

    A cup of table salt and a cup of kosher salt are NOT equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup (depending on the brand). If using kosher salt in a brine, you must use more than 1 cup to achieve the same "saltiness" you would get from 1 cup of table salt.

    To learn about different types of salt and how to use them, check out the article Salt - The Spice of Life.

    [​IMG]This chart shows substitutions for the two most popular brands of kosher (coarse) salt for 1 cup of ordinary table salt (remember without iodine) when brining poultry.

    What flavorings to add to brine: nbsp; You can add flavor in all sorts of forms such as herbs and spices. Use brown sugar, honey, or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). You can also use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water. You can also put together decidedly Oriental flavorings with soy sauce or the Japanese rice wine mirin. In other words, be creative if you wish!


    Refrigerate Turkey While Brining - Refrigeration is absolutely required during brining:

    The main logistical problem with brining is that you need a container that's large enough to submerge your turkey in the brine, but will fit in your refrigerator or cooler.  The meat and brine solution must be kept below 40 degrees F. at all times. Since brining does not preserve meat, the turkey and brine must be kept refrigerated at all times.

    How Long To Brine Poultry:

    It is possible to end up with meat that's too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.

    Whole Chicken (4 pounds)

    4 to 12 hours

    Chicken Pieces

    1 to 1 1/2 hours

    Whole Turkey

    1 to 2 days

    Turkey Breast

    5 to 8 hours

    Cornish Game Hens

    1 to 2 hours


    Selecting the Turkey for Brining:


    When purchasing a turkey for brining, choose a natural turkey (not a self-basted bird that's been injected with a solution of salt and other flavorings). Look for the words "natural" or "no additives added."


    Choose a 12- to 20-pound turkey. If the turkey is frozen, thaw according to the package directions before brining.


    Remove and discard any leg restraints from the purchased turkey. Remove the giblets from the neck cavity and the neck from the body cavity (save in the refrigerator or freezer for making Perfect Turkey Gravy). Trim away any large areas of fat or excess skin around the body cavity, and cut off the tail.


    Rinse thoroughly, inside and out, and pat dry with paper towels.

    Choose a container large enough to hold your turkey and brine mixture, plus it must be able to fit either in your refrigerator or a large cooler.


    Your turkey is now ready for brining.



    Poultry Brine Recipe:

    Recipe Type: Poultry and Chicken
    Yields: enough for one (1) whole turkey
    Prep time: 30 min


    For each gallon of cold water used in the brine, add the following:

    3/4 cup coarse kosher salt
    3/4 cup granulated sugar
    1 cup boiling water
    1 gallon cold water
    1 tablespoon black pepper


    Equipment Needed:

    • Whole Turkey:  A heavy-duty large food-grade plastic, stainless steel, or glass container (5- to 6-gallon). Large brining bags may also be used. Weight with a plate, if necessary, to keep the meat fully covered by the brine. See above How To Refrigerate Poultry During Brining.

    • Chicken:   Stainless-steel bowl or re-sealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
    Determine How Much Brine Is Needed

    To determine how much brine you'll need, place the poultry (chicken or turkey) to be brined in your chosen container. Add water to cover. Remove the poultry and measure the water.


    Brining Directions:

    Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine.


    Chill brine completely in the refrigerator before adding poultry. Place your poultry in the water and place in the refrigerator for the time required.


    Rinse poultry twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove from brine and rinse the meat. Refrigerate until ready to use.


    Do not salt brined meat before cooking. Cook poultry according to your favorite recipe. Do not overcook your brined poultry. Once brined, the poultry cooks faster so be careful and use a Meat Thermometer inserted into the thickest part of the meat.

    Turkey Cooking Techniques:
    Planning your Thanksgiving dinner:

    Thanksgiving Day is the time to gather with your friends and family, turn on some football, and enjoy your Thanksgiving meal. Plan ahead and have a wonderful stress-free Thanksgiving dinner:
  12. Thank all of you, this is some great info. I have a good sense of it now, and will post and let you know how we turned out.
  13. big sexy

    big sexy Smoke Blower

    Good Luck!

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