alexgaddis Posted November 23, 2009 Share Posted November 23, 2009 Whats a basic recipe and basic steps...my Turkeys have sucked lately and I want to try brining this year Quote Link to comment Share on other sites More sharing options...
Catfish Posted November 23, 2009 Share Posted November 23, 2009 Whats a basic recipe and basic steps...my Turkeys have sucked lately and I want to try brining this year I've used this for the last few years. It's always a hit Quote Link to comment Share on other sites More sharing options...
untateve Posted November 23, 2009 Share Posted November 23, 2009 You can't go wrong with Alton Brown's brine. I usually crush of some cloves of garlic and put in some other herbs (e.g, rosemary, thyme) as well. I'm thinking about adding some honey this year as well. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted November 23, 2009 Author Share Posted November 23, 2009 Why iced water? Quote Link to comment Share on other sites More sharing options...
Catfish Posted November 23, 2009 Share Posted November 23, 2009 Why iced water? I don't know. Maybe to keep the temp down why it soaks. Maybe to have a controlled dilution of the brine over time. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted November 23, 2009 Share Posted November 23, 2009 (edited) Why iced water? I don't know. Maybe to keep the temp down why it soaks. Maybe to have a controlled dilution of the brine over time. Because you are putting the turkey in a bucket, not in the fridge. EDIT: That's not to say that you can't refrigerate, but I don't know many folks that can fit a 5 gallon bucket in their fridge. Edited November 23, 2009 by Caveman_Nick Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 23, 2009 Share Posted November 23, 2009 I've used this for the last few years. It's always a hit GREAT LINK,thanks Quote Link to comment Share on other sites More sharing options...
untateve Posted November 23, 2009 Share Posted November 23, 2009 Why iced water? from my friend Alton Brown-- Temperature matters: meat proteins are more extractable around 34 degrees meaning that the tissues in question will hold on to more water if brined at refrigerator temperatures. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 24, 2009 Share Posted November 24, 2009 You can't go wrong with Alton Brown's brine. I usually crush of some cloves of garlic and put in some other herbs (e.g, rosemary, thyme) as well. I'm thinking about adding some honey this year as well. Ingredients 6 quarts tap water 1 pound kosher salt 1 cup molasses 2 cups honey 1 cup soy sauce 1 tablespoon dried red pepper flakes 1 tablespoon dried sage Large bunch fresh thyme 2 heads garlic broken into individual cloves, unpeeled 5 pounds ice cubes 14 to 18-pound turkey, cleaned, innards removed 1 pound unsalted butter, softened 2 lemons, zested http://www.foodnetwork.com/recipes/alexand...cipe/index.html Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted November 25, 2009 Share Posted November 25, 2009 We just have a 14 lb turkey. Can't you just double bag it kitchen garbage bags with the brine and put it in the fridge? Quote Link to comment Share on other sites More sharing options...
untateve Posted November 25, 2009 Share Posted November 25, 2009 We just have a 14 lb turkey. Can't you just double bag it kitchen garbage bags with the brine and put it in the fridge? As long as it is completely submerged. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 25, 2009 Share Posted November 25, 2009 We just have a 14 lb turkey. Can't you just double bag it kitchen garbage bags with the brine and put it in the fridge? ran inta a brine dude at the store yesterday....he said don't use garbage bags use a Big Turkey cookin bag they usually come in 2's.....he talked me inta using apple juice so i boiled that & salt/brown sugar yesterday......been ta so many sites i'm gettin confussed though mine will be goin in the extra frig do ya still use the ice?HELP PLEASE Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 25, 2009 Share Posted November 25, 2009 ok.... i didn't have a lid on the brine when it was boiling.....wonder if that's a big deal Quote Link to comment Share on other sites More sharing options...
untateve Posted November 25, 2009 Share Posted November 25, 2009 ran inta a brine dude at the store yesterday....he said don't use garbage bags use a Big Turkey cookin bag they usually come in 2's.....he talked me inta using apple juice so i boiled that & salt/brown sugar yesterday......been ta so many sites i'm gettin confussed though mine will be goin in the extra frig do ya still use the ice?HELP PLEASE I use ice because it brings the temp down quickly. Also, I use a 5 gal cooler so that I don't have to put it in the fridge. Quote Link to comment Share on other sites More sharing options...
Catfish Posted November 25, 2009 Share Posted November 25, 2009 ok.... i didn't have a lid on the brine when it was boiling.....wonder if that's a big deal Probably not. I never cover mine. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 25, 2009 Share Posted November 25, 2009 Probably not. I never cover mine. ....i'm makin this more difficult then it needs ta be Quote Link to comment Share on other sites More sharing options...
Catfish Posted November 25, 2009 Share Posted November 25, 2009 (edited) Probably not. I never cover mine. After viewing that again, I think he's referring to keeping the lid on when storing the brine not when it's boiling. Edited November 25, 2009 by Catfish Quote Link to comment Share on other sites More sharing options...
Catfish Posted November 25, 2009 Share Posted November 25, 2009 ....i'm makin this more difficult then it needs ta be I'm sure you'll be fine. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted November 25, 2009 Share Posted November 25, 2009 Want the juiciest turkey? Go out and buy a never froze one and brine it... Quote Link to comment Share on other sites More sharing options...
Gonkis Posted November 25, 2009 Share Posted November 25, 2009 (edited) Want the juiciest turkey? Go out and buy a never froze one and brine it... That's what I heard, also. However, can you still brine a thawed, mass-produced turkey and get results? Someone told me you "can't" brine a store bought turkey because they were injeceted with some crap already. Any truth in this? I don't have to cook tomorrow, yeah!!! We got invited somewhere, so I was thinking about brining and cooking our turkey over the weekend. It's a 23 lb Chef's Pride, currently thawing in the fridge. eta: May have found one answer on the Innernet: Brining works well on both farm-fresh and store-bought turkeys. Make sure to fully de-feather and clean any bird before brining. If buying your turkey, make sure the bird is not pre-brined or self-basting, as salty stock is already added to the meat and the end result will be overly salty. You can also use a frozen turkey, but be sure to defrost entirely before brining for best results.Brining works well on both farm-fresh and store-bought turkeys. Make sure to fully de-feather and clean any bird before brining. If buying your turkey, make sure the bird is not pre-brined or self-basting, as salty stock is already added to the meat and the end result will be overly salty. You can also use a frozen turkey, but be sure to defrost entirely before brining for best results. Edited November 25, 2009 by Gonkis Quote Link to comment Share on other sites More sharing options...
untateve Posted November 26, 2009 Share Posted November 26, 2009 One turkey is in the brine, the other has been been injected with a butter/herb mixture. Quote Link to comment Share on other sites More sharing options...
Puddy Posted November 26, 2009 Share Posted November 26, 2009 One turkey is in the brine, the other has been been injected with a butter/herb mixture. My brine is chilling outside. Bird should be submerged within the hour. Looking forward to another great tasting turkey. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 26, 2009 Share Posted November 26, 2009 sumbeach had no idea it takes this long ta thaw a turkey.....i've basically been brinin a frozen bird Quote Link to comment Share on other sites More sharing options...
Puddy Posted November 27, 2009 Share Posted November 27, 2009 sumbeach had no idea it takes this long ta thaw a turkey.....i've basically been brinin a frozen bird How'd that work out for you? I think I slightly overcooked mine this year It was good but I did much better two years ago the first time I ever brined one. That was cheap. I spent as much on this brine as the turkey. Quote Link to comment Share on other sites More sharing options...
FWmaker Posted November 28, 2009 Share Posted November 28, 2009 Here's the brine I used: 1 gallon water 1 cup salt (1 1/2 cups Kosher or coarse salt) 2 cups light brown sugar 1 lemon 1 orange 1 onion, cut into thick slices 4 cloves garlic, crushed 4 bay leaves 1 tablespoon dried thyme Brined for 1 hr/lb. Rinsed and dried bird, rubbed w/ olive oil, generously cracked some black pepper. Threw it on the Weber kettle grill, indirect heating, soaked apple wood chips on to the hot coals. Drip pan to catch drippings for the gravy. Bottom line...came out AWESOME!!! Despite my wife's expectations, she said it might be the best turkey she ever had. Used a fresh (not thawed) Shady Brook Farms turkey. Much more drippings than I'd expect in this method. Turkey was flavorful and JUICY throughout. Only thing not to my liking is that the skin turned a bit leathery as opposed to crispy. I'm wondering how to counteract that issue. Quote Link to comment Share on other sites More sharing options...
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