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Brining a Turkey


alexgaddis
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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 by Caveman_Nick
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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

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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 :wacko: mine will be goin in the extra frig do ya still use the ice?HELP PLEASE :D

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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 :wacko: mine will be goin in the extra frig do ya still use the ice?HELP PLEASE :D

 

 

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.

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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 by Gonkis
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sumbeach :wacko: had no idea it takes this long ta thaw a turkey.....i've basically been brinin a frozen bird :D

:D

 

How'd that work out for you?

 

 

I think I slightly overcooked mine this year :D 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. :D

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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.

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