USVI-On-Line

Anyone brine their turkey before cooking?

I am brining mine this year.
I have brined before but this year is a different procedure that I am anxious to try.
Have you done it before?

Nope, and I'm a little afraid to try.

What are you afraid of?

my friend brines and swears by it. it's a simple process that takes just a few xtra steps, a 5 gallon bucket, some spices, some ice cubes and a freakin turkey.

seriously, try it!

I salt mine. Bon Appetit ran an article in 2008 I believe extolling the virtues. I was afraid of brining too. The salt method has worked very well and you can taste the difference. We made a "control turkey" to prove the theory.

It's quite easy and far less wet. I do it in one of those oven bags. I'll salt tomorrow afternoon and give it 18 hours or so to simmer

I am using a blended mix of sea salt, sugar, orange peel, rosemary, etc...that will be dissolved into a gallon of veggie stock that I made over the weekend. I'll add a gallon of ice water and brine over night. Once I remove it from the brine I plan on roasting the turkey w/ a method I saw on Country Cooks TV show....salt pork is used under cheesecloth later removed and completed to brown for the final hour or so. I have every expectation for good results!

I have brined other things but not a turkey. Nothing to be afraid of if you ask me. I just don't have a bucket big enough

I usually brine mine for 24 hours or so, then air dry it overnight in the fridge before cooking it.

This year I think I'll cook it on the smoker (just for Rob!)...

My dear wife...why mess with success? And, no messing with Thanksgiving.

augie wrote:This year I think I'll cook it on the smoker (just for Rob!)...

DIE!

Pete (Mr. Marcia) wrote:My dear wife...why mess with success? And, no messing with Thanksgiving.

I've been backed into the same corner. I am not permitted to do anything new for Thanksgiving. Keep it consistent...that's all they ask of me. But, this flower wants to bloom dammit!

I am brining my turkey this year. It is a dry brine. My sister prepped it for me since I was in Vieques. It sits in an oven bag for three days with salt, rosemary, thyme, and sage under the skin and in the cavity. You turn the turkey once a day. On the fourth day (today) you remove it from the oven bag and wipe dry, then leave in the fridge on a rack uncovered until it is time to cook tomorrow.

A couple of years ago I did a wet brine with spices and cider. I really liked it, others griped about the "different" flavor, and thought that the cider brine did not work well with my Mom's traditional gravy.

I'll report back on this year's experiment sometime this weekend.

Just a question. Why would you brine? I never have. We get a fresh killed turkey from a local farm and it is tender, moist and tasty. Open to suggestions.

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!