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Started By
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Do yall brine your turkey before oil-less frying?
Posted on 11/23/24 at 3:33 pm
Posted on 11/23/24 at 3:33 pm
I usually inject , oil rub the skin and sprinkle dry rub.
Just curious how the Baws are rolling that use the CharBroil Big Easy
Just curious how the Baws are rolling that use the CharBroil Big Easy
7
Posted on 11/23/24 at 4:07 pm to LSUTIGERTAILG8ER
Almost all turkeys are brined already (injected with a solution of salt water and phosphate so it holds more water to make it juicer and to increase the weight).
You can brine it again and it will soak up your brine flavor and a little more water. It doesn’t hurt.
But you have to think about the meat. It can only hold a certain amount of water. Adding salt and phosphate helps the meat hold more water, so the processor is already manipulating the meat to hold extra water.
For this reason, I would much rather inject for an oil less fryer. The seasoning you want gets into the meat. You are literally injecting the brine/seasoning into the meat. I don’t see much point in brining a turkey that’s already been brined and then injecting it too.
I just inject and sprinkle some seasoning on the outside. The injection is your flavor.
You can brine it again and it will soak up your brine flavor and a little more water. It doesn’t hurt.
But you have to think about the meat. It can only hold a certain amount of water. Adding salt and phosphate helps the meat hold more water, so the processor is already manipulating the meat to hold extra water.
For this reason, I would much rather inject for an oil less fryer. The seasoning you want gets into the meat. You are literally injecting the brine/seasoning into the meat. I don’t see much point in brining a turkey that’s already been brined and then injecting it too.
I just inject and sprinkle some seasoning on the outside. The injection is your flavor.
Posted on 11/23/24 at 6:32 pm to LSUTIGERTAILG8ER
I wet brine every turkey I cook.
Posted on 11/23/24 at 6:58 pm to LSUTIGERTAILG8ER
Yes
Posted on 11/24/24 at 12:28 am to LSUTIGERTAILG8ER
No. I brined a pre-brined turkey once, probably too long, and it was a salt bomb. I inject and season the skin for oil-less (charbroil big easy.)
Posted on 11/24/24 at 10:49 am to LSUTIGERTAILG8ER
Yes. The pre-brine is so weak. Doing your own wet brine will not hurt it one bit.
Posted on 11/24/24 at 11:25 am to LSUTIGERTAILG8ER
Yes. We've used the Alton Brown brine for 15 years and it is absolutely perfect. Dissolve 1 pound of kosher salt and 1 pound of dark brown sugar in 6 quarts of hot water. Use a water cooler
place turkey in once dissolved and cover to the top with ice. Let it sit for 24 hours and remove it and let it dry before putting it in the oil less fryer. You do not need to add any other seasoning, if you do it will be a salty mess. It looks like it has no seasoning but it is seasoned evenly throughout the whole bird. It is the most flavorful and moist turkey you will ever eat.
place turkey in once dissolved and cover to the top with ice. Let it sit for 24 hours and remove it and let it dry before putting it in the oil less fryer. You do not need to add any other seasoning, if you do it will be a salty mess. It looks like it has no seasoning but it is seasoned evenly throughout the whole bird. It is the most flavorful and moist turkey you will ever eat.
Posted on 11/25/24 at 1:42 am to LSUTIGERTAILG8ER
A few years ago for friendsgiving we brined one and jokingly sprayed two bottles of fat free italian dressing into the brine. We then injected the brine mixture as well. After 24 hours, pulled the bird onto a roasting rack and tossed it in the fridge to dry out for two days.
Spatchcocked it and tossed it on a bbq pit. To this day, it remains the weirdest but best turkey I've ever had.
The fried turkey we had the following day sucked by comparison
Spatchcocked it and tossed it on a bbq pit. To this day, it remains the weirdest but best turkey I've ever had.
The fried turkey we had the following day sucked by comparison
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