Who's going to Brine their Turkey?

[BRG25]

Let's see those recipes!

 

[LadyFish]

Re: Who's going to Brine their Turkey?

ULTIMATE BRINE FOR TURKEY
Master Recipe

1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result ? but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid.

**TYPES OF SALT:
Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ? tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.

Roast turkey according to weight.

 

[aspeck]

Re: Who's going to Brine their Turkey?

Bird is soaking in Boom's Brine (see LF's recipe) as I type. Put it in the brine last night ... slow roast the bird (about 225 F) starting around midnight. When breast meat hits about 170 (F) it will be done, juicy, and delicious!

 

[v1_0]

Re: Who's going to Brine their Turkey?

I did the following:

[ Disclaimer: the measurements are aproximate. I'm a bit.. uh.. relaxed about recipies. It adds to the adventure. ]

1 cup salt + 1/2 cup sugar per gallon of water.
Cube up some Oranges & throw em in. ~ 1 per gallon.
Cube up some Lemons (or juice) too. ~ 1 per gallon.
Split some onions open & throw them in too. 1 large one for the whole thing. (If you like onions, go ahead and put some more in there).
1/4 cup wine per gallon - I used Burgandy, but white would be better...

Soak it for 8 -12 hours. No more than 12, the acid/wine/salt thing will be too much...

I used a convection oven at 300, for a smallish turkey. Cooked in about 3 hours. The red wine can create a problem, it colors the turkey a bit and seeps in wherever it can. It can make it look like the turkey isn't done...

ps: This is good for chickens too. If you like garlic, throw some of that in the brine...

 

[DJ]

Re: Who's going to Brine their Turkey?

I did.

This is my second "Free Range" no cage bird. The "brining" made a big difference as far as tenderness and juices. I had to adjust the salt content, of my gravy, but that is by taste anyway.

I recommend doing it.

 

[mthieme]

Re: Who's going to Brine their Turkey?

This year's recipe....
Drive over to wife's son's house, pile up a plate, sit on rear, feed face!
I usually do Thanksgiving, so this was a treat being on the other end of the kitchen for a change.

 

[jay_merrill]

Re: Who's going to Brine their Turkey?

Too late for all that. I took a ride up to Waaaaaaaaaaaaaasila, grabbed that turkey that Sarah Palin pardoned, popped him in the grotesquely cru-el head popper-off-er that was behind her, and rode on back to Loooooooooziana with him. I then injected him with some spices and committed him to the deep of a cajun fryer. When he done got all done, WE ATE HIM! EVER SPECK OF HIM! BONES AND ALL!


(Actually, that's a great big lie. I went down to Wally World like everyone else and bought one of those lazy man's birds that is breast meat only. I cooked it in my Ronco "set it and forget it" rotisserie for two hours and 15 minutes .... which was about 15 minutes too long. It was dry as a dog in the desert on the outside, not too dang bad on the inside, and pretty OK for an old bachelor and his three year old. The tyke and I made up a plate for an elderly neighbor, who we invited to the house but wouldn't come, and then we pigged out! Turkey, cranberry sauce, sweet potato (hey Dan, do I need an "e" on the end of that?), veggies, salad, bread and applesauce for the tyke for dessert! I have to get the applesauce 'cause the tyke "surely will die" if he doesn't get his applesauce for dessert! Its almost as bad if he doesn't get his dill pickle with lunch!)