Getting ready to put the turkey in!

No, not the oven, silly rabbits...the brine!

It'll take 14.79 hours to brine which, if I put it in at 6pm, will take me to almost 9am. Then pull it, dry it and inject it which will take about an hour (probably less). 3.5 - 4 hours cooking will put us at about 2pm. Thirty minutes + to rest = 2:30. Dinner ready to go at 3 pm (maybe 3:30pm).

I think that's the plan!

I'm getting ready to throw some turkey neck into that earthen hearth.
5 day weekend.
Wish me luck.

a reply to: Flyingclaydisk

I brine my turkey the night before too.
Personally I don’t care for the injections.

I do 500* oven for half an hour
And then 350* until the correct temp.
A tin foil tent over the brest keeps it from overcooking.

a reply to: Flyingclaydisk

How many pounds? You brine *and* inject? Mine has been in the brine since about 2p, so I'll take it out around 2p tomorrow, let it come to temp, and cook it. 2.5-3 for a 14lber.

Collards are already cooked.

a reply to: Liquesence

Just under 15 lbs. I usually do 1 lb. per hour, in 1 lb. of salt per gallon of brine. This seems to work out the best.

I add a few spices, but you really don't have to. The salt is what you want, to suck up the water into the meat through the osmosis process.

For the injection we're doing a 50:50 mix of butter and maple syrup with 3 Tbsp of Cajun spices per 1/2 cup. It's the juiciest and most savory turkey you can possibly imagine!!! Seriously!!

Turkey is now IN the brine!! Whew! That's behind me now.

Looking forward to cooking tomorrow!

a reply to: Flyingclaydisk

1 lb. of salt per gallon of brine. This seems to work out the best.

I add a few spices, but you really don't have to.

Cool. I used 2 c salt this time, with a chopped onion, 3 celery stalks, 2 T minced garlic, sprig of fresh rosemary, 1 t sage, 1 T Itaian seasoning, and 6ish bay leaves for my brine.

For the injection we're doing a 50:50 mix of butter and maple syrup with 3 Tbsp of Cajun spices per 1/2 cup.

Well.

Well.

That sounds delicious. Maple + Cajun..

Dayum.

a reply to: Bluntone22

“Personally I don’t care for the injections.”

What planet do you live on?

Butter and spice (my family preferred Cajun) injections are a must! Keeps everything moist and adds massive flavor.

It’s a win win.

I don't use brine. I soak it in 50/50 red wine and OJ for a About 12 hours.

Was almost tempted to brine this year, but its just me and the pops here so just did a hefty chicken with bacon fat and sage under the skin and breast coated with bacon, made a fresh loaf of bread to do sandwiches for a late lunch before the actual dinner.

Happy thanksgiving ATS, Im thankful for this place and you who make it all it is