> wrote in message
...
> Seems like the brine thread came up not too long ago... maybe not. I
> think brines improve the texture, but don't do much for flavor.
>
> I brine when I have a chance, but it is pretty much just salt, water,
> maybe some sugar when I do. That's it. Extensive, side-by-side
> testing on my part with chicken revealed no taste change in simple
> brines vs. those 15 ingredient marinates folks make.
>
> For me, the old fashioned way works the best. Soften butter and add
> some salt, black pepper, sage, oregano and rosemary.
>
> Make a paste. Gently lift the skin over the bird and put as much of
> the paste as you can under the skin, all over the bird.
>
> Take the remaining paste and rub it all over the turkey. Put it in
> the smoker with a pan underneath to catch the butter/herb seasoned
> drippings.
>
> Cook at 350F in the smoker. Since there is no tough muscle to break
> down and your butter will keep the meat moist, 300 - 350F works
> great. I allow about 20-25 minutes a pound but check with a thermo to
> be sure. I only baste about 1/2 way through, and it's with any butter
> paste mixture I have left over.
>
> For me and the missus, I let it sit for about 15 minutes or so while
> getting the rest of the meal ready. We don't eat the skin.
>
> But for company/family/presentation purposes, when it is finished
> cooking on the smoker, I take the bird in the house and put it in a
> preheated oven set at 450. This will crisp the skin nicely, and make
> it uniformly brown.
>
> Couldn't be easier.
>
> Robert
>
>
I agree about brine ingredients having little effect. I think it's mainly
salt and sugar, and at what concentration. If I add seasonings, I add only
assertive seasonings, like allspice, juniper, clove, etc. Grind seasonings
in a mortar and pestle, and then "cook" in a microwave with one cup of water
for several minutes. Add that to your brine solution.

Kent