Brining a turkey

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loria
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Joined: Fri Oct 03, 2008 3:33 pm
Location: NY

Post by loria »

chicagoans wrote:I brined two last year: small one (~14 lbs) in a maple brine (then grilled); large one in an herb/salt brine (then roasted in the oven.)

Both were excellent, especially the smaller one as it got done way too early so I put it in a cooler until ready to carve. It was so moist and tender!

Large one (~27 lbs) I brined in a large plastic bag that the butcher gave me for the purpose, because it was so danged big. It also got done early but was too big for a cooler so I wrapped it in foil then beach towels. Also really tender and moist.

silverheels: brining helps make the turkey moist and tender and imparts a hint of flavor. It seems everyone has their own favorite method... for me, brining works great. But I like to experiment, too!

If you're wondering about the amount of turkey... I ordered a 12-14 lb and a 16-18 lb... but the butcher made a mistake and DH picked them up without knowing what I ordered. We had ALOT of turkey last year!

happy thanksgiving katie and all-- jesus, if i ate turkey katie , i would totally be at your house!!!
< leaving on the 22nd of march...but too lame to figure out the ticker thing again!>
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Chet
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Joined: Mon Nov 05, 2007 9:40 am
Location: The Fishbowl

Post by Chet »

Put the bird in brine yesterday, wrapped in a plastic bag, placed in the Coleman cooler, covered in ice, and stored on the porch overnight. Mrs Random will pull it this morning and place it on the cooking rack in the pan to dry - tented.
When the going gets weird, the weird turn pro.

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bubblybrenda
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Joined: Wed Aug 20, 2008 10:57 pm
Location: Vancouver, BC

Post by bubblybrenda »

I brined a turkey once. It received rave reviews from all who ate it. It was super moist and was deliciously tasty (although cooking it breast down didn't make for a lovely platter display before carving).

The recipe came from The Food Network http://www.foodnetwork.ca/recipes/Main/ ... ishid=3540 I'm pretty sure this is the recipe I used.
~Brenda~
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samoka
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Joined: Mon Feb 23, 2009 7:53 am
Location: northern NH

Post by samoka »

I like to brine my turkey - I don't have a big bucket so I put it is a new/clean trash bag with all the brine and leave it in the kitchen sink - I only brine for 3-6 hours - I find I get LOTS more gravy when I use a brine
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bubblybrenda
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Joined: Wed Aug 20, 2008 10:57 pm
Location: Vancouver, BC

Post by bubblybrenda »

My local paper The Vancouver Sun published an article on turkey brining last week.

http://www.vancouversun.com/life/Brinin ... story.html
~Brenda~
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