Simple brine for wild turkey?
Simple brine for wild turkey?
Hey guys, been awhile since my last post. Haven't made much sausage lately, but I did bag my first wild turkey yesterday!
I've got him cleaned up whole and chilling (literally!) in the fridge. I'm looking for a simple brine I can use because I want to hot smoke this sucker! I've seen CW's smoke & choke brine, which I'm open to using, however I'd like to understand the process of creating an appropriate brine on my own. I read the brine curing post here: http://wedlinydomowe.pl/en/viewtopic.php?t=5391
but unfortunately, I still don't understand how to create a brine (and the brine table link below it is busted). Maybe there's a link that I'm missing? or maybe someone can explain a little better what kind of ratio of salt/sugar/water I need? (I know I need to buy the Marianski book. I have the Ruhlman/Polcyn book, and the salt numbers in that seems astronomical for a gallon of brine so I'm hesitant to use that as well)
Let me know what you all think, most recipes call for a 48 hr brine, I wanted to smoke this thing tomorrow, but that seems a little unrealistic based on the given timeline. So the other question is, if I brine it starting today and it comes out Monday or Tuesday, what should I do with it until next weekend? Is it ok just in the fridge, or will I need to freeze it?
Thanks in advance!
I've got him cleaned up whole and chilling (literally!) in the fridge. I'm looking for a simple brine I can use because I want to hot smoke this sucker! I've seen CW's smoke & choke brine, which I'm open to using, however I'd like to understand the process of creating an appropriate brine on my own. I read the brine curing post here: http://wedlinydomowe.pl/en/viewtopic.php?t=5391
but unfortunately, I still don't understand how to create a brine (and the brine table link below it is busted). Maybe there's a link that I'm missing? or maybe someone can explain a little better what kind of ratio of salt/sugar/water I need? (I know I need to buy the Marianski book. I have the Ruhlman/Polcyn book, and the salt numbers in that seems astronomical for a gallon of brine so I'm hesitant to use that as well)
Let me know what you all think, most recipes call for a 48 hr brine, I wanted to smoke this thing tomorrow, but that seems a little unrealistic based on the given timeline. So the other question is, if I brine it starting today and it comes out Monday or Tuesday, what should I do with it until next weekend? Is it ok just in the fridge, or will I need to freeze it?
Thanks in advance!
- Baconologist
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A poultry brine is the easiest brine in the world, all that you need to know is 1/2 a pound of salt per gallon of water which will give you a 21 degree brine, which is what's most often recommended for poultry.
The Ruhlman/Polcyn poultry brine recipe is, in fact, a 21 degree brine.
Here's more information on brines and brining:
http://www.wedlinydomowe.com/sausage-ma ... king-brine
Have you cooked a wild turkey before?
They're notorious for drying out faster than a crick in a west Texas drought!
I would spatchcock (or butterfly) the bird (cut down the backbone and and spread the bird out flat) and cut into all joints, especially where the femur connects to the body (I pop the ball out of the socket), that will help the turkey cook in nearly half the time which will mean less drying out.
I'd also cover it with bacon, that helps a lot.
Bob
The Ruhlman/Polcyn poultry brine recipe is, in fact, a 21 degree brine.
Here's more information on brines and brining:
http://www.wedlinydomowe.com/sausage-ma ... king-brine
Have you cooked a wild turkey before?
They're notorious for drying out faster than a crick in a west Texas drought!
I would spatchcock (or butterfly) the bird (cut down the backbone and and spread the bird out flat) and cut into all joints, especially where the femur connects to the body (I pop the ball out of the socket), that will help the turkey cook in nearly half the time which will mean less drying out.
I'd also cover it with bacon, that helps a lot.
Bob
What a surprise- the guy named "Baconologist" recommends covering in bacon!
Thanks for the link, that's the info I was looking for, it'll take a while to get through and understand it all
What threw me off so much in the Ruhlman/Polcyn recipe was 350 grams of kosher salt in 1 gal of water, long with another 1.5 oz of pink salt. If I understand this correctly, this would produce a much stronger brine than 21degrees. However, if that's right for poultry, great, I'm just trying to understand it all. The ratios given by Ross for 100 vs. 50 degrees, compared to the Ruhlman recipe, he's about 3/4 lb salt plus the pink salt. That still seems high but not quite at 50 degrees. I'm going to keep reading.
How about my question about after it comes out of the brine- refrigerate until the weekend or freeze?
Thanks for the link, that's the info I was looking for, it'll take a while to get through and understand it all
What threw me off so much in the Ruhlman/Polcyn recipe was 350 grams of kosher salt in 1 gal of water, long with another 1.5 oz of pink salt. If I understand this correctly, this would produce a much stronger brine than 21degrees. However, if that's right for poultry, great, I'm just trying to understand it all. The ratios given by Ross for 100 vs. 50 degrees, compared to the Ruhlman recipe, he's about 3/4 lb salt plus the pink salt. That still seems high but not quite at 50 degrees. I'm going to keep reading.
How about my question about after it comes out of the brine- refrigerate until the weekend or freeze?
- Baconologist
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- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
225 grams is a half pound. As Bob stated a half pound of salt in a gallon of water is a 21° brine. We really need to start using the same system of weights and measures in our posts. If we start out using pounds and ounces lets pounds and ounces or make the conversion to metric weights and use those.
Example: a cube that has interior dimentions of 3.94 inches is in truth 10 centimeters cubed and therefore will have a volume of one liter or a bit more than a quart.
Example: a cube that has interior dimentions of 3.94 inches is in truth 10 centimeters cubed and therefore will have a volume of one liter or a bit more than a quart.
Ross- tightwad home cook
So I made a 21 degree brine, 1.5 oz of pink salt, 6.5 oz of kosher salt/gallon, with .25 oz dextrose per gallon.
I added some black pepper corns, dried thyme, fresh garlic, lemon zest & juice of 1 lemon, and some bay leaves.
I used 1.5 gallons of brine, and injected the bird before submersing. After hanging out in the brine for 3 days, I let it rest in the fridge for a day and then smoked it for 3 hours before finishing in the oven.
It turned out great! I will definitely try this one again. Any thoughts on the ratio of pink to kosher salt? Too much, too little? The turkey definitely had a cure taste and more so in the legs which were the dark meat. Tasted and looked a little bit like ham.
I added some black pepper corns, dried thyme, fresh garlic, lemon zest & juice of 1 lemon, and some bay leaves.
I used 1.5 gallons of brine, and injected the bird before submersing. After hanging out in the brine for 3 days, I let it rest in the fridge for a day and then smoked it for 3 hours before finishing in the oven.
It turned out great! I will definitely try this one again. Any thoughts on the ratio of pink to kosher salt? Too much, too little? The turkey definitely had a cure taste and more so in the legs which were the dark meat. Tasted and looked a little bit like ham.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Tooth! Hey, I'm glad everything turned out so well with your brine. Do you happen to have a photo or two?
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Fri May 11, 2012 12:48, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
I do, but just of me with the bird before I started cleaning it. I'm not one to take a ton of photos, but I've been trying to remember to do so more when I'm cooking/making sausage.Do you happen to have a photo or two?
Unfortunately I need an imageshack account to post. Let me see if I can figure it out.
He was a Jake, weighed 17.5 lbs, had an 8.5" beard and only 3/4" spurs. Tasted delicious though and now I have a whole bunch of turkey stock in the freezer. Going off on a tangent, but it bothers me how many hunters would shoot a turkey or pheasant or whatever and only take the breast and throw away the legs, etc. There was so much meat in the legs! And boiling the carcass down after it was in the smoker leaves a nice smokiness to the stock. Gonna be perfect for white turkey chili!
ok my rant is over!
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Tooth, You wrote:
I once took a bow and arrows, crossed the creek in front of the ranch house, and headed out deer hunting. I told the crew I was going to bring back a rack of antlers wearing a deer! I showed up later with a wild turkey and for months, I would detect "gobble gobble" from several ranch hands every time I turned my back. The turkeys out here just refuse to wear antlers!
Nice photos pard. Thanks for sharing.
Best Wishes,
Chuckwagon
That bird is gorgeous! And you didn't "rant". Most of us believe as you do in using absolutely everything on the turkey! Good to hear it pal.Going off on a tangent, but it bothers me how many hunters would shoot a turkey or pheasant or whatever and only take the breast and throw away the legs, etc. There was so much meat in the legs! And boiling the carcass down after it was in the smoker leaves a nice smokiness to the stock. Gonna be perfect for white turkey chili! ok my rant is over!
I once took a bow and arrows, crossed the creek in front of the ranch house, and headed out deer hunting. I told the crew I was going to bring back a rack of antlers wearing a deer! I showed up later with a wild turkey and for months, I would detect "gobble gobble" from several ranch hands every time I turned my back. The turkeys out here just refuse to wear antlers!
Nice photos pard. Thanks for sharing.
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Tue May 15, 2012 00:07, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
I think that your turkey is dead. He was a very fine looking bird but I don't think that resusitation is posible. Perhaps eating him is a good plan. I hate it when people waste good food. All of the bits and pieces picked from the bones after making stock make fine soups, sandwiches, and salads.
Ross- tightwad home cook
Nice bird Tooth
Unfortunately I had to skip turkey hunting this year. I tore my rotator cuff in January.The doc said no hunting or fishing for at least four months.But my nephew was lucky enough to bag a 20 pound tom.Smoked him up using Stan's recipe on page 535 from the home production of quality meats and sausage. I used the brown sugar. brined for 4 days but did not pump. It turned out absolutely awesome.Smoked with hickory apple blend.
John
Unfortunately I had to skip turkey hunting this year. I tore my rotator cuff in January.The doc said no hunting or fishing for at least four months.But my nephew was lucky enough to bag a 20 pound tom.Smoked him up using Stan's recipe on page 535 from the home production of quality meats and sausage. I used the brown sugar. brined for 4 days but did not pump. It turned out absolutely awesome.Smoked with hickory apple blend.
John