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Old 11-04-2012, 06:38 AM   #1
TimBrewz
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OK, I know this is an odd question, but I have been brining my Thanksgiving turkeys for years, and usually use a gallon of apple juice, a gallon of water, salt, brown sugar,pepper and a bunch of herbs. I am wondering if anyone has used unfermented wort in a brine? I know the SG of apple juice is right in the 1.050 range from making hard cider, so is there any reason I should not try using a gallon of unhopped wort instead of the apple juice?

I am planning to try this on a test turkey the weekend before Thanksgiving.

 
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Old 11-04-2012, 06:47 AM   #2
Golddiggie
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Try it and post the results. I also wonder how it would be with some finished beer.
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Old 11-04-2012, 08:03 AM   #3
45_70sharps
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Well if you have a recipe that has wort that tastes like it would go good on turkey give it a try.
I wouldn't wait till Thanksgiving to try it though. I hate to gamble thanksgiving dinner on something that different than what you've done before.
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Old 11-04-2012, 08:18 AM   #4
SnupDave
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I've never done it with turkey, but I've marinated steaks in (store bought) beer before. Alcohol does a really good job of denaturing the proteins and tenderizing the meat, but it won't really increase the juiciness the way a brine will.

 
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Old 11-04-2012, 08:21 AM   #5
RIC0
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Great idea, I'm also curious in how this turns out. I would probably only do a breast just to play it safe but either way you really got the wheels turning in my head now.

Wort brine then on the smoker for a few hours... Droooooooooooool

Please update us with what you do and how it turns out, as well as cooking method. I thought deep fried turkey was the shiznit, this wort brine and smoking it could top that.
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Old 11-04-2012, 08:26 AM   #6
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I've marinated a few turkey's in beer. Last year I used some homebrewed scotch ale, a couple onions, some garlic, lots of salt, and some shitake mushrooms. Marinated the turkey in the brine for 48 hours before cooking it. It came out amazing!.

I'd be worried about too much sweetness coming through with unfermented wort! Might be worth a try though.
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Old 11-04-2012, 09:26 AM   #7
dinnerstick
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will you add salt also? doesn't a brine *need* salt or is the osmotic potential more important, which you get with any dissolved solids?? anyways i'm not gonna lie to you i am excited by the sound of this. i always always always brine my turkeys (as does any sane individual); salt, sugar, spices (juniper berry, bay leaf, black pepper, onion)

 
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Old 11-04-2012, 01:57 PM   #8
prpromin
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It sounds interesting - but I'm with dinnerstick on this one. Looks like there ate two ideas here: 1) Brine using beer , and 2) Brine using wort. I'm not sure how effective the wort would be as a brine without added salt or acid (lemon juice, etc) of some kind. Unfermented wort might make a really nice glaze if you boiled it down to a syrup. Not sure.

 
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Old 11-04-2012, 02:13 PM   #9
whoaru99
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Quote:
Originally Posted by dinnerstick View Post
will you add salt also? doesn't a brine *need* salt or is the osmotic potential more important, which you get with any dissolved solids?? anyways i'm not gonna lie to you i am excited by the sound of this. i always always always brine my turkeys (as does any sane individual); salt, sugar, spices (juniper berry, bay leaf, black pepper, onion)

I too think/thought it is the salt that makes the brining work.
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Old 11-04-2012, 02:19 PM   #10
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How about making a standard sugar/salt brine and using DME instead of the sugar?
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