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Would love to hear if anyone's done a Brine before for their Turkey?

Claudia lamascolo
Claudia lamascolo 22 de Noviembre de 2010

Alton Brown's has a great brine has anyone done this method?

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Vicki Bensinger
Vicki Bensinger Martes, 23 de Noviembre de 2010 a las 02:17 PM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

There are wet brines that can be left on over night while dry brines for half the time. The key with a wet is to let it cool completely before bribing your turkey. So prep is best 3 days ahead.

In either case but particularly with the wet brine you MUST rinse the brine when done soaking a minimum of 3 times. Otherwise your bird or meat will be too salty.

The results are a moist and delicious bird so long as you rinse well inside and out. Hope this helps.

kathy vegas
kathy vegas Martes, 23 de Noviembre de 2010 a las 02:40 PM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

Hiya Claudia....Brining is the only way I do a turkey anymore. I've done wet brining like Alton Brown's and a dry brine method that I prefer because it's not as messy. Both result in a perfectly juicy bird. Imortant to note that you don't want to brine one of the "Butterball" pre-basted birds since they are already brined and further brining will make them too salty. Happy holidays to you and your clan!

Claudia lamascolo
Claudia lamascolo Martes, 23 de Noviembre de 2010 a las 03:30 PM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

Thanks so much to Kathy and Vicki GREAT TIPS!!! I may have to try this sometime after thanksgiving and practice! Appreciate both of your comments!

She's Cookin'
She's Cookin' Martes, 23 de Noviembre de 2010 a las 11:40 PM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

HI Claudia - I tested a savory soy sauce brining recipe for Kikkoman and it turned out great gave the turkey a subtle umami flavor - doing it again for the family for Thanksgiving. Here's a link to the post - I don't know why my posts are not feeding to CookEatShare automatically but haven't had time to trouble shoot. Have a great Thanksgiving.
http://shescookin.com/2010/11/16/savory-brined-turkey-with-brown-rice-syrup-glaze/

Amos Miller
Amos Miller Jueves, 27 de Enero de 2011 a las 10:25 PM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

HI, Claudia - Vicky is spot on: rinsing is critical. And Kathy is right to avoid the butterball. I prefer a kosher or Amish bird everytime. They are well worth finding, brined or not. I ONLY will roast a turkey that has been brined overnight in a 5 gallon pail with lid, used only for brining. The turkey will remain moist and tender and well-flavored with the herbs and spices I add to the brine. Since I am new to this group, but away from my kitchen right now, I will put my brining recipe up as soon as I return. I've had guest s who don't like turkey tell me they enjoyed the bird for the first time. Sounds like high praise, but I'll let you all judge for yourselves. If you can offer improvements / modifications, you know I'm receptive! This makes turkey a more-than-once-a-year treat.

Bill Rich
Bill Rich Jueves, 23 de Junio de 2011 a las 04:36 AM
Re: Would love to hear if anyone's done a Brine before for their Turkey?

You will find as many brine recipes and there are cooks. Alton's recipe is a great starting point. The first time I brined anything was a turkey for office Thanksgiving. I got and overheard many remarks about how good the turkey tasted. If you want to practice before the big day, try brining a chicken or several chickens if you have the time using whatever brine sounds good to you. I have been converted to a brine believer. I have pork chops in the frig at this time. I do not brine beef and seafood should only be brined for 30 - 60 minutes Good luck you will not be disappointed using brines.

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