I did not want to step on the prime rib post about doing a turkey on the BGE. Whats your thoughts on brining a turkey for the egg? I have heard of it and most likely can and will search it out but I am looking for hands on expierence. My wife picked up a couple whole turkeys on sale that are stored away in the freezer. Looking to do them up and thought the brine technique would be a good go to receipe.
Thanks
Randy

Dang good querston !!! Is "brine" a form of saltwater marinate ????

where are you bringing the turkey?


Brooks a brine, allows for a molecular change in water molecule/meat cellular structure to in effect have the meat "super hydrate".

You start off with more moisture/flavor therefore end up with more.


I have done it a few times, it works ok, but I can't say that I have ever done one that was amazing just because I brined it.

Dang River - that is the first time I have heard a so-so report on brining. I've never done it myself. Partly because I guess I'm just too lazy and partly because I have been satisfied with the results that I have been getting without brining.

I have often suspected that folks raving over the brining process were, in a way, trying to convince themselves that it was worth the extra effort that they had just put into their cooking process.

Brine your ducks. Geese REALLY benefit from it. I only cook wild turkeys and we eat them before the sun goes down cause I can't stand to have it just sitting there not cooked.

Rookies