I've been watching videos and reading about brining all day to get prepared for Thanksgiving. This is the FIRST time anyone mentioned that grocery birds may be pre-brined and to not do it twice to prevent a super salt final product. Sure enough the turkey I bought was pre-brined! Thank you for saving my Thanksgiving!
Great video comparing wet vs dry brining. Nichole does a superb job walking through the process. I refer to this and "How to Roast a Turkey Traeger" video she did as my yearly refresher course. Once you have cooked in this manner you'll find it far superior to conventional oven without brining. Your cooked bird will be better and in future cooks you'll tweak some of the procedures towards what you consider "excellence".
Extra tip for crispy skin on wet brine bird: - pat dry the skin as much as possible - rub with 2-3 tbs of aluminum-free baking powder mixed - let sit in fridge until you're ready to smoke - follow the rest of the recipe I did this last weekend and the skin was awesome.
Yes! Awesome tactical video Nichole! I just posted my Traeger Turkey video and went with a wet brine but then let the bird sit uncovered in the fridge for 24 hours before injection/rub. This really helps the skin crisp and you get the best of both worlds. Happy Thanksgiving Traeger Fam!
Thank you so much dear, followed your wet recipe yesterday since the wife has to work today, will be sending her with some of the leftovers to share with the other nurses, hope they can get 10 minutes to eat, I got to say this is one of the best turkeys I ever cooked it came out perfect,
Last years video; the turkey was in a roasting pan with 1 qt of broth in it and the temp was set at 300 degrees; this years video; there's no roasting pan and the temp is at 325. Which method should I be using for my turkey this thursday?
Can you wet brine he turkey and then let it sit in the fridge or another half day or day to allow it to dry the skin out or is it recommended to go from bucket to grill right away? Also, what is a good temp to set it at for a longer smoke? Lower slower for a 23 lb bird? Any input would be appreciated.
If I put my dry brined turkey in my smoker at super smoke - 225 for 30 min- 1 hour then raise it to higher temp for the rest of the cook, will that make the skin crispy still? Has anyone tried this out?
Pop the wet brine one in the frige for two days after you pat it dry Itll be aight. Lol. Then cook it. A long process but good bird lol. It's a week long process from frozen to awesome. Sucks ,lol but works.
2 tablespoon of salt per pound of turkey. 18 Pounds of turtey equal to 36 tablespoon of salt equal to 1.5 Pounds of salt. A little bit to much perharps?
Great video. I was looking to confirm if I had a pre-brined butterball if I should brine on my own. Thank you for answering. I am thinking about injection but with it being pre-brined is it ok to inject using a non-sodium seasoning? Butter and brown sugar?? THANKS....
175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
Get the breast to 150, then hold it there for 4 minutes and the microbes will be dead without drying out the meat. The thighs need to be cooked to about 180 in order to break down the collagen. Hard to do with a whole turkey. I pull the turkey from the rotisserie when the breast is at 150, then I cut off the thighs put them in the oven until 180. Then reassemble and present.
This video ignores the reasons why dry brining is effective. It’s not simply to “dry out the skin…” it pulls out the natural moisture in the bird and then reabsorbs back in drawing the seasoning deep into the bird recollecting all the moisture. I wouldn’t even rate this video in the top 20 on this topic..
I've been watching videos and reading about brining all day to get prepared for Thanksgiving. This is the FIRST time anyone mentioned that grocery birds may be pre-brined and to not do it twice to prevent a super salt final product. Sure enough the turkey I bought was pre-brined! Thank you for saving my Thanksgiving!
Great video comparing wet vs dry brining. Nichole does a superb job walking through the process. I refer to this and "How to Roast a Turkey Traeger" video she did as my yearly refresher course. Once you have cooked in this manner you'll find it far superior to conventional oven without brining. Your cooked bird will be better and in future cooks you'll tweak some of the procedures towards what you consider "excellence".
Fantastic video! Super informative and helpful. I'm trying a dry brine for the first time this year!
Thank you for doing a comparison on dry vs. wet turkey brine! It was really helpful.
I never thought about tying the legs like that. Thanks for the pointer
Extra tip for crispy skin on wet brine bird:
- pat dry the skin as much as possible
- rub with 2-3 tbs of aluminum-free baking powder mixed
- let sit in fridge until you're ready to smoke
- follow the rest of the recipe
I did this last weekend and the skin was awesome.
I do this on wings to make them crispy. Never thought about doing it on turkey.
Would you season right before smoking or when you rubbed with baking powder
@@jaredcartwright1571 either is probably fine but I usually do the baking powder then the seasoning. Or just mix it all up and season at once.
Would baking soda work the same way?
@@babyamy04 There is probably some more involved chemistry than I know but baking powder contains baking soda so it might work?
Yes! Awesome tactical video Nichole! I just posted my Traeger Turkey video and went with a wet brine but then let the bird sit uncovered in the fridge for 24 hours before injection/rub. This really helps the skin crisp and you get the best of both worlds. Happy Thanksgiving Traeger Fam!
I think I will go with the dry brine. Nice video!
Thank you so much dear, followed your wet recipe yesterday since the wife has to work today, will be sending her with some of the leftovers to share with the other nurses, hope they can get 10 minutes to eat, I got to say this is one of the best turkeys I ever cooked it came out perfect,
Very informative presentation, young lady.
Thanks so much for all the tips ,it helped a lot ,happy Thanksgiving ❤
One of the best brine videos ever
Would you not do the herb butter on top and under the skin of the dry brine bird?
Spatchcocked is a much more even cook!
Shouldn't you use a Food Grade bucket rather than a Home Depot bucket? I've read that non Food Grade buckets may leach unwanted chemicals.
I use a cooler
Home Depot and Menards both sell food grade buckets.
Gracias.. excelente video👍🤓
Last years video; the turkey was in a roasting pan with 1 qt of broth in it and the temp was set at 300 degrees; this years video; there's no roasting pan and the temp is at 325. Which method should I be using for my turkey this thursday?
Either works. Depends if you want to use the drippings to make gravy...
You decide.
Hey can you brine it for the 12 hours, then air dry it in the fridge for another 12 hours to crisp up the skin?
Yes you can!
Yes and you can even go 24 hours if you like a crispy skin!
I’m using your tips thank you ❤
Excellent video! Learned a lot!
Thanks Nichole. Great simple vid. So when do we see you do a TKL?
Can you wet brine he turkey and then let it sit in the fridge or another half day or day to allow it to dry the skin out or is it recommended to go from bucket to grill right away? Also, what is a good temp to set it at for a longer smoke? Lower slower for a 23 lb bird? Any input would be appreciated.
If I put my dry brined turkey in my smoker at super smoke - 225 for 30 min- 1 hour then raise it to higher temp for the rest of the cook, will that make the skin crispy still? Has anyone tried this out?
The dry brine recipe is impossible to find on the website. It’s almost pointless to put that link there
Pop the wet brine one in the frige for two days after you pat it dry Itll be aight. Lol. Then cook it. A long process but good bird lol. It's a week long process from frozen to awesome. Sucks ,lol but works.
What size turkey is she using?
Thanks, so helpful.
2 tablespoon of salt per pound of turkey. 18 Pounds of turtey equal to 36 tablespoon of salt equal to 1.5 Pounds of salt. A little bit to much perharps?
Great video. I was looking to confirm if I had a pre-brined butterball if I should brine on my own. Thank you for answering. I am thinking about injection but with it being pre-brined is it ok to inject using a non-sodium seasoning? Butter and brown sugar?? THANKS....
So if you shouldn't wet brine more than 12 hours, why does the Traeger turkey brine kit say to go 24 hours?
Traeger, we are waitinggggg
with dry brine, should you cover the turkey in the fridge or leave it open?
I’ve always done it uncovered…
What should internal temp be?
175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
Get the breast to 150, then hold it there for 4 minutes and the microbes will be dead without drying out the meat. The thighs need to be cooked to about 180 in order to break down the collagen. Hard to do with a whole turkey. I pull the turkey from the rotisserie when the breast is at 150, then I cut off the thighs put them in the oven until 180. Then reassemble and present.
She's getting better. Keep working on it Traeger.
Echo that one quick point. Don't want to wet brine a store bought turkey that says it already contains a 18% solution from injections. :-P
Have you done that before?
👍
You're using the microplane incorrectly
Wow👍
Completely opposite of what other cooks are saying.
My one turkey sees both techniques...
Nice Offerman
Alcohol is not a herb!
Let it rest, woman!
Nobody wants a Dry Box
Only Wet Box
nice not so discreet advert for Yeti HaHa
Marry me...
Dry brine all the time…… but they both ought to be good.but do brime
This video ignores the reasons why dry brining is effective. It’s not simply to “dry out the skin…” it pulls out the natural moisture in the bird and then reabsorbs back in drawing the seasoning deep into the bird recollecting all the moisture.
I wouldn’t even rate this video in the top 20 on this topic..
Don't forget to set your scales back 10 lbs. tonight.
This video gives me the impression that Traeger is out of touch with the majority demographic that is buying their smokers.
What do you mean by this
Great video, very informative but talking way too much with her hands
So she's Italian. ???
Made it to 2 minutes in and had to stop. Too much talking with the hands and the background music too loud to focus on what she was trying to say.
If I want a trained actor I'll watch Food Network. Great video
Can she talk without flailing her hands and arms?