You need to try brining a turkey if you have never done it. It's culinary magic. The bird will be moist, tender, and full of flavor. This applies to the white meat as well. If these are not compelling enough, brining also mitigages overcooking. Google Alton Brown's turkey brining recipe as a good option. You won't be disappointed.

I am going to brine venison today. Never done that.

Tanker123 said:

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You need to try brining a turkey if you have never done it. It's culinary magic. The bird will be moist, tender, and full of flavor. This applies to the white meat as well. Google Alton Brown's turkey brining recipe as a good option. You won't be disappointed.

I am going to brine venison today. Never done that.

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I've been doing Alton Brown's method for years. It does not disappoint. I also make his sweet corn bread pudding instead of dressing. It's a huge hit even with people who don't like dressing.

How do you make sweet cornbread pudding?

Tanker123 said:

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How do you make sweet cornbread pudding?

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Sweet Corn Bread Pudding Recipe | Alton Brown | Food Network

Thank you.

AgNav93 said:

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Tanker123 said:

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How do you make sweet cornbread pudding?

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Sweet Corn Bread Pudding Recipe | Alton Brown | Food Network

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That sounds great, would definitely give that a try if my wife didn't already make awesome cornbread dressing with chorizo that I look forward to every year.

I am brining some venison. I can't wait to see how it turns out tomorrow.

brine & smoke

AggieOO said:

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brine & smoke

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I agree smoked turkey is my favorite. But I've kind of gotten to where I just prefer to smoke a couple breasts for the ease of it. I do love dark meat, but smoked breasts are so easy.

I'll buy the max HEB allows when they go on sale after the holidays.

I fried the brined venison to medium doneness as an experiment. It was still tasty, tender, and juicy. Best venison steaks I have ever indulged in.

1 gallon cold water
1/2 cup able salt
4 beef bullion cubes
garlic
oregano
basil
black pepper
thyme
onion
celery
rosemary

Brined for 24 hours.

NoahAg said:

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Brining + spatchcocking + high heat = perfection

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Fify

https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe

I'm going to be frying my bird this year. In the past when I've fried I've gone with the cajun flavored injected bird from HEB, but I've had a request from some timid souls not to do the cajun spice this year because it's "too spicy." Weak.

So I guess I'll do a salt water brine beforehand. Has anyone brined before frying before or is that pretty much wasted effort if you're not smoking or roasting?

I alluded to brining mitigates overcooking. I just fried some brined venison well done and it was still tender!

DTP02 said:

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I'm going to be frying my bird this year. In the past when I've fried I've gone with the cajun flavored injected bird from HEB, but I've had a request from some timid souls not to do the cajun spice this year because it's "too spicy." Weak.

So I guess I'll do a salt water brine beforehand. Has anyone brined before frying before or is that pretty much wasted effort if you're not smoking or roasting?

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Had a buddy who brined a turkey and fried it. It came out flavorful, tender, and moist.

Alton Brown's Turkey Brine

DTP02 said:

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I'm going to be frying my bird this year. In the past when I've fried I've gone with the cajun flavored injected bird from HEB, but I've had a request from some timid souls not to do the cajun spice this year because it's "too spicy." Weak.

So I guess I'll do a salt water brine beforehand. Has anyone brined before frying before or is that pretty much wasted effort if you're not smoking or roasting?

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Brining will help even if you're going to fry the bird.

One thing to consider is that most commercial birds come "pre-brined," as they are typically injected with a solution of water, chicken broth, salt, and other "stuff." If your bird is 5% or greater by weight of this solution (it will say so on the label), don't bother brining it; it's already been done for you. If you want to do anything to it, give it a very light dusting of salt to help dry the skin.

If you are in BCS, the wonderful couple that run the Hollydew Farms stand at the Saturday farm market (Post Oak Mall) sell a turkey brine mix that's almost life changing. A little Kate this year but strongly recommend grabbing some for future turkey brining!

spatchcock, dry brine w/ kosher salt, smoke at 300 for around 2-3hrs.

Here's mine:

2qt water
1c salt
3-4 bay leaves
4t oregano
6t basil
4t rosemary
2T cracked pepper
2 orange peels
6c orange juice

I bring some of the water to boil and steep all the ingredients in the hot water. Once cooled I line a pot with a baking bag and pour everything in. Draw up the bag to help cover the turkey. Put it the refrigerator over night.

Rinse and dry the turkey. Mix a stick of butter with orange zest and work it under the skin. Bake uncovered at 350.

Can also spatchcock and smoke. Turns out amazing.