Topic Title: Brining a turkey
Created on November 5, 2008 at 11:04 AM


How about brining a turkey before grilling?

Jeff G

Hey Karen, I would personally never make a turkey or whole chicken again without brining. It comes out fall off the bone tender, moist, and full of flavor. Here is a link to the science behind brining and its benefits

If you do brine a turkey or chicken, I would take it out of the brine and refrigerate it for a few ours uncovered to let the skin dry out a little. The skin can tend to not brown as well if you don't.


Here's a great website to get a good brining mixture. These folks know what they're doing. I've tried it and it's great. Check out
Turkeys on the Holland Grill are simply unbelievable. Brining makes them unbelievabler! ; )


Wouldn't brinig make the meat very salty? I'm on a low-sodium diet for my heart.

rob h

Here's my recipe for a turkey brine:
1 gal water
2-3 table spoons of lemon juice
2-3 cinnamon sticks
2 whole cloves
1 orange, 1 lemon, and 1 onion quartered
combine and place in trash bag in 5 gal bucket
place thawed turkey in overnight
rinse turkey after removal and pat dry
ready to cook!