I've been watching videos and reading about brining all day to get prepared for Thanksgiving. This is the FIRST time anyone mentioned that grocery birds may be pre-brined and to not do it twice to prevent a super salt final product. Sure enough the turkey I bought was pre-brined! Thank you for saving my Thanksgiving!
Extra tip for crispy skin on wet brine bird: - pat dry the skin as much as possible - rub with 2-3 tbs of aluminum-free baking powder mixed - let sit in fridge until you're ready to smoke - follow the rest of the recipe I did this last weekend and the skin was awesome.
Great video comparing wet vs dry brining. Nichole does a superb job walking through the process. I refer to this and "How to Roast a Turkey Traeger" video she did as my yearly refresher course. Once you have cooked in this manner you'll find it far superior to conventional oven without brining. Your cooked bird will be better and in future cooks you'll tweak some of the procedures towards what you consider "excellence".
Yes! Awesome tactical video Nichole! I just posted my Traeger Turkey video and went with a wet brine but then let the bird sit uncovered in the fridge for 24 hours before injection/rub. This really helps the skin crisp and you get the best of both worlds. Happy Thanksgiving Traeger Fam!
Thank you so much dear, followed your wet recipe yesterday since the wife has to work today, will be sending her with some of the leftovers to share with the other nurses, hope they can get 10 minutes to eat, I got to say this is one of the best turkeys I ever cooked it came out perfect,
Last years video; the turkey was in a roasting pan with 1 qt of broth in it and the temp was set at 300 degrees; this years video; there's no roasting pan and the temp is at 325. Which method should I be using for my turkey this thursday?
Pop the wet brine one in the frige for two days after you pat it dry Itll be aight. Lol. Then cook it. A long process but good bird lol. It's a week long process from frozen to awesome. Sucks ,lol but works.
2 tablespoon of salt per pound of turkey. 18 Pounds of turtey equal to 36 tablespoon of salt equal to 1.5 Pounds of salt. A little bit to much perharps?
Can you wet brine he turkey and then let it sit in the fridge or another half day or day to allow it to dry the skin out or is it recommended to go from bucket to grill right away? Also, what is a good temp to set it at for a longer smoke? Lower slower for a 23 lb bird? Any input would be appreciated.
Great video. I was looking to confirm if I had a pre-brined butterball if I should brine on my own. Thank you for answering. I am thinking about injection but with it being pre-brined is it ok to inject using a non-sodium seasoning? Butter and brown sugar?? THANKS....
175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
Get the breast to 150, then hold it there for 4 minutes and the microbes will be dead without drying out the meat. The thighs need to be cooked to about 180 in order to break down the collagen. Hard to do with a whole turkey. I pull the turkey from the rotisserie when the breast is at 150, then I cut off the thighs put them in the oven until 180. Then reassemble and present.
This video ignores the reasons why dry brining is effective. It’s not simply to “dry out the skin…” it pulls out the natural moisture in the bird and then reabsorbs back in drawing the seasoning deep into the bird recollecting all the moisture. I wouldn’t even rate this video in the top 20 on this topic..
