Smokin-It User Forum!
Recipes => Brines, Marinades & Injections => Topic started by: DivotMaker on February 10, 2014, 08:18:30 PM
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Here's my poultry brine. I've been meaning to get this on here...
1 gallon cold water
1 cup Kosher salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 cup orange juice
The orange juice can be substituted with any acidic citrus fruit juice. Pineapple juice gives a good flavor also.
I make this up in advance and let it cool to fridge-temp. Whole chickens get 3-4 hours in the bath, while parts get 1-2 hours. Depending on the size, a full turkey breast would go longer than 4 hours.
On whole birds (with a cavity), I love to fill that with mirepoix, which is equal parts chopped onion, celery and carrots. The flavoring goes great with the brine.
Enjoy!
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did you see my turkey brine? works well with chicken as well
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I did see it, Ben, looks great! I moved it to the Brine section, since it was kind of buried in the poultry section. This should get it the attention it deserves! ;)
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I make this up in advance and let it cool to fridge-temp. Whole chickens get 3-4 hours in the bath, while parts get 1-2 hours. Depending on the size, a full turkey breast would go longer than 4 hours.
DM, does the phrase "let cool to fridge-temp" imply you cooked some or all of it? Your pork brine requires cooking, but I'd didn't see any cooking instructions here. Seems like a mix, cool, apply, but I wanted to be sure. You know, assumptions and all...
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Deron, I don't heat the poultry brine, but let it chill to fridge temp before adding the chicken (since tap water is not below 40°).
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Got it. Thanks!
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"On whole birds (with a cavity), I love to fill that with mirepoix, which is equal parts chopped onion, celery and carrots. The flavoring goes great with the brine."
Tony, do you ever add herbs to the moirepoix? I'm thinking Rosemary, Thyme, and/or Tarragon? maybe up to a teaspoon each for a decent sized chicken.
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"On whole birds (with a cavity), I love to fill that with mirepoix, which is equal parts chopped onion, celery and carrots. The flavoring goes great with the brine."
Tony, do you ever add herbs to the moirepoix? I'm thinking Rosemary, Thyme, and/or Tarragon? maybe up to a teaspoon each for a decent sized chicken.
There are "no rules," when it comes to aromatics, Eric! Whatever your taste dictates is perfect! I don't add those to the interior because I often use rubs that incorporate them (too much of a good thing, I guess). I do like to add apple and/or lemon slices, though!
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"On whole birds (with a cavity), I love to fill that with mirepoix, which is equal parts chopped onion, celery and carrots. The flavoring goes great with the brine."
Tony, do you ever add herbs to the moirepoix? I'm thinking Rosemary, Thyme, and/or Tarragon? maybe up to a teaspoon each for a decent sized chicken.
I usually add rosemary, thyme, sage, apple, and onion to the cavity. Lemon or orange is a plus. But as Tony says, I do not add the herbs to the brine if I add in the cavity.
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Thanks for the replies, which both make sense. I was just trying to get more of an herbal flavor into the meat, and was thinking that a rub wouldn't penetrate the skin. Hadn't thought of the brine carrying the herb flavor, which was a definite brain cramp on my part. Guess I'll just have to smoke a few more birds and figure it out!
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Tried this brine today. Substituted oregano for Rosemary (just didn't have Rosemary). 15 medium, skinless breasts. Soaked for 2 hrs and rinsed. Used yellow mustard as the binder for KC Butt Rub. Smoked at 250 until IT of 188 (larger breast), no water tray, no bacon wrap. 2.25 oz of hickory.
Phenomenal results! Very juicy and excellent smoke/rub combo. Thank you for your advice DM.
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Looks great, Deron! Glad you liked it! Try it with the rosemary, some time, and let me know what you think.
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Smoked at 250 until IT of 188 (larger breast)
165 IT is as high as you need to go with poultry. Sounds like it turned out moist for you though.
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Smoked at 250 until IT of 188 (larger breast)
165 IT is as high as you need to go with poultry. Sounds like it turned out moist for you though.
+1! Didn't even catch that, Kari, but would have said the same thing!
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Ok. Thanks for the update. My Maverick is pre-set to 188 for chicken, so I just rolled with it. I'll experiment to see where we like the set point.
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I also use a water pan for skinless poultry. Skin-on poultry I skip it though.
Glad to hear it was a success.
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Just getting back in everyone, and I REALLY appreciate the Information and advice. Before I have always bought a Turkey Breast (Honeysuckle) that had their own mixture in it already and it turned out really good, but wanting to take it up another notch.
Tony, you talk about moving it to the Brine Section, I am so glad you stated this as I did not know we had one on here. Goes to show you how much I pay attention.
Also is there a special type or brand of onion that people put in the cavity?
Another question, I will be doing 4 Turkey Breast the day before Thanksgiving and want to know how is the best way to reheat them on Turkey day? Didn't know if it is best to go ahead and slice them right after I cook them, or wait until the next day? I am cooking the Smoked Mac and Cheese and 18 Turkey wrapped Chicken thighs the morning of Turkey Day as I have read about the MC being dry if you try to reheat it and thought it might be better to have the Chicken Thighs fresh off the smoker.
Any advice and suggestions will be GREATLY appreciated.
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Tony,
After brining the bird do you also apply a rub before you smoke? I am fixing to brine a few Pheasant breasts and was going to brine for 3hrs then sprinkle on some Greek seasoning then smoke with Mulberry. Is the brine going to impart enough flavor that the dry rub will be overkill?
Your thoughts.....
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Danny, while brine does add some subtle flavor, its primary purpose is moisture. I would recommend also adding a rub of your liking.
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Thanks Dave. I was thinking the Tony's Catcherees Greek. We use it on our beer can chicken and its tasty. Thought it might be good for the pheasant breasts.
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Tony can you brine 8-10 hours for a whole bird? I want to try your brine and I am trying to figure out how to get it to jive with my work schedule...
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What kind of bird? Chicken? Turkey? A general rule of thumb is 1 hour per pound of bird. You can adjust the salt if the basic brine time does not fit your schedule.
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What kind of bird? Chicken? Turkey? A general rule of thumb is 1 hour per pound of bird. You can adjust the salt if the basic brine time does not fit your schedule.
Sorry...Chicken...can I brine it and cook it several hours later?
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Brine about 1 hour per pound for chicken. If you need to brine it for 8-10 hours, and have a 4 or so pound chicken, then you can reduce the salt in the brine. Maybe to 1/2 cup salt per gallon of water (instead of 1 cup per gallon of water). You can leave the rest of the ingredients as is. It is no problem to brine in advance, rinse, then keep in the refrigerator until you are ready to smoke.