If anyone can help I have a query?
Why when brining Poultry i.e. Turkey is Milk a good base as opposed to just water? plus salt and sugar and spice etc
and is it worth doing Turkey legs slowly up to temp or just go fairly hot? I have only ever done them at around 200c
Coop
Brining Turkey?
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TBO have never done poultry in milk just salt and sugar spice
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Milk contains an enzyme which will start to break the flesh down, not as "up there" as yoghurt, but still there. I use a Milk brine when I have something strong, as it leaches out some of the Heavy duty taste. I try to avoid crocodile but if I have to, I'll use a milk brine. Buttermilk is also a good option, some of the best chicken I've had was brined in buttermilk.
For Turkey, I'd be happy using water or buttermilk....even water with some yoghurt mixed in.
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Also, Check your turkey isnt already brined. Many are.
To make lots of buttermilk and keep a steady supply, Buy a 600ml carton of store bought BM and add a cup of that to a liter of fresh milk.
All of it to Two liters of fresh milk. Depends on your container size.
Place that in the pantry for 24 hours and you can then refrigerate.
When it gets low, Top up with milk and repeat the process. -
Did a milk brine all day while at work then cooked at about 150-160c till near temp before 70 turned way down and slowed it as the temp approached 80 for well over 1/2 hr the result was a big improvement, cheers
Coop -
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So Mrs 2BD has come home with a couple turkey thighs - deboned. About 2kg all up (@ 3.99 kg)
I am thinking to smoke in the ProQ and my questions for you learn-ed lot are:
- to brine (with what )
- temp / time
- final int tempI am a turkey noob.
Thx in advance
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Garlic and Carberry sauce or jam in with the water milk brine but smothered in Plain Greek yogurt
Cook until 83 internal leg temp -
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I'm brining some chicken as we speak in a normal water brine with a couple of spoons of pesto.
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Cook until 83 internal leg temp
why so high? Isn't poultry done at 74?
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why so high? Isn't poultry done at 74?
Depends on what you are doing....Management (and the Health dept) want it that high, I'm happy at 70!
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Depends on what you are doing....Management (and the Health dept) want it that high, I'm happy at 70!
So i measure temp as close to the bone as i get it and i am happy with 73-75 just don't let the wife or daughter see any pink in chicken, they will be off.
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Yeah 74 is what I go with from the gov food safety site, I just hope it is high enough as I often see high 70's or low 80's quoted! I make sure there is a consistent 74 around the chook and I don't get any pink in the meat, plus the chook stays nice and moist. If anyone thinks that's too low and I will poison my family eventually let me know!
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Management (and the Health dept) want it that high, I'm happy at 70!
Same here. But I've found that cooked in a decent BBQ (Weber Q or kamado for example) it's still very moist even if I let it go past 70, even up to 80 in some areas. I've often had chicken breast at 64c with no problem but I tend to go higher if we have the family around.
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Turkey thighs have been in a brine overnight, and will be going on tonight ! Thinking of a 250F cook with apple or cherry for a bit of colour, till they are around 74-75
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just discovered it's one thigh - 1.4 kg without the bone - im gunna roast this like i would a chicken - on the top rack of the proq , no water pan. (its direct but far enough away to not burn. but still get the nice drippings onto the charcoal) should take about an hour. Apple & cherry for a tan
This turkey was bloody good. Brine had cardamon pods, fennel seeds & bay leaves, in addition to the usual garlic & mustard.
Thanks for all the advice
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