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| Brining? | |
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| Tweet Topic Started: Nov 23 2011, 05:07 AM (533 Views) | |
| jon-nyc | Nov 23 2011, 05:07 AM Post #1 |
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Cheers
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Who here brines their turkey? I'm thinking of giving it a go today, but I've never done a proper brine. I did a salt-rub once which turned out ok, but it was a bit of a PITA and since I have time I thought maybe I'd brine it. How do you do it? |
| In my defense, I was left unsupervised. | |
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| JBryan | Nov 23 2011, 05:10 AM Post #2 |
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I am the grey one
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I have used this recipe a couple of years: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html I am sure there are a lot of others. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| VPG | Nov 23 2011, 05:31 AM Post #3 |
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Pisa-Carp
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Looks like an amazing way to Brine. However, all that I can think of is A bunch of Pilgrim ladies mixing up a tub of this brine to get the bird ready for the first Thanksgiving. And the Indian guests sitting around wondering, "they asked us over, when the f**k do we eat?". |
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I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK! "People say that we're in a time when there are no heroes, they just don't know where to look." Ronald Reagan, Inaugural, 1971 | |
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| apple | Nov 23 2011, 05:37 AM Post #4 |
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one of the angels
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so what are the advantages.. is it flavorful and moist..? i honestly don't know. Frozen turkeys are already injected with a salt solution.. and I suspect you bought a fresh free range type bird jon. Commercial turkeys raised in turkey barns are quite fatty.. a real different bird from the ones shot out of the air. personally the disadvantage of extra pots and pans outweighs the flavorfullness of the bird for me.. One has all sorts of delicious gravies and dishes to 'add' flavor. I would opt to create a great, savory rub and apply it liberally and cook the turkey carefully. supposedly one is supposed to use kosher salt and equal parts sugar for the proper chemical 'reaction' to occur. I don't know that i would like those tastes in a perfectly good and tasty flesh. There are so many awesome flavors on the Thanksgiving table anyway i don't know that i would choose to imbed the flavor of the turkey with more and different flavors. Personally, i would go to lengths to prevent the breast from being overcooked and dry.. like cooking it upside down for quite a while, or larding, or putting butter under the skin. just choosing the proper temp and method must be challenging. We used to cook ours in a brown paper bag. another thing.. you've already made the gravy.. right? you might want to incorporate the juices into the gravy or make a separate batch. i would probably put the time into making a wonderful pate with cognac... a loaf type presentation. Actually I have NEVER cooked a turkey since my childhood. I really am not screaming to have my turn. We were quite poor when we were growing up.. nine kids on a professors salary from a Catholic college. We got so many free turkeys and then turkeys on sale for 10 cents a pound after the season. We were also given the world's largest smoked turkey 2X yearly from Larcher's in Wichita. We had turkey every week. I love turkey breast, and sandwiches made with white bread, mayo and pepper.. I was always assigned the 'please carve the turkey job'... week after week all winter long. The feel and smell of turkey fat still makes me pukaroni. i fondly remember the time we shopped late and were only able to buy two small turkeys which we cooked in lieu of a large one. The turkeys were sitting on the island and our dog stole one of the turkeys. He turned into a savage monster when we tried to retrieve it.. Dam he was determined. I secretly cheered for Blondie... (our beloved blond shepherd who was a golden retriever / shepherd mix. Best dog ever. |
| it behooves me to behold | |
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| JBryan | Nov 23 2011, 05:40 AM Post #5 |
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I am the grey one
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I have done brining and not done brining and I have found it does make a difference. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| kathyk | Nov 23 2011, 07:26 AM Post #6 |
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Pisa-Carp
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I'm a brining convert. My recipe is very simple. It's like JB's but without the stock. I think uses a cup (maybe more) of kosher salt, IIRC some sugar too, and a tied up bundle of herbs (rosemary, sage thyme -whatever you want). For a large turkey, a cooler works well. You need enough water to immerse the turkey. It absolutely insures a moist turkey - even if it's over cooked. Last year I did over cook the bird because my meat thermometer decided to go on the fritz. The bird literally fell apart, but the meat was still moist. |
| Blogging in Palestine: http://kksjournal.com/ | |
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| LWpianistin | Nov 23 2011, 07:39 AM Post #7 |
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HOLY CARP!!!
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| And how are you today? | |
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| musicasacra | Nov 23 2011, 08:16 AM Post #8 |
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HOLY CARP!!!
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We've used this recipe the last few years after our foodie friends recommended it. Moist turkey. And the onion at the bottom of the roasting pan caramelizes and makes the gravy amazing too. http://www.foodandwine.com/recipes/alsatian-brined-turkey-with-riesling-gravy IT just put our turkey in the brine last night, but we've also done it just overnight. Also, our brined turkey takes less time in the oven. |
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| Luke's Dad | Nov 23 2011, 08:26 AM Post #9 |
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Emperor Pengin
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Used to do a citrus brine. Can't remember the details, but it was the best brine I'd had. |
| The problem with having an open mind is that people keep trying to put things in it. | |
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| apple | Nov 23 2011, 08:32 AM Post #10 |
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one of the angels
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jon probably has his brine made and the turkey in it by now. |
| it behooves me to behold | |
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| sue | Nov 23 2011, 08:37 AM Post #11 |
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HOLY CARP!!!
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I've never brined a turkey either. I'm curious, though, and will try it some day. But I'm with apple, there are so many other great flavours on the table at a dinner like this, and my turkeys always turn out pretty darn good without a lot of fuss. The notion that they could be much better is niggling in my brain now though. |
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| jon-nyc | Nov 23 2011, 08:48 AM Post #12 |
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Cheers
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Nope! I'll do it early tomorrow. Keep the suggestions coming. |
| In my defense, I was left unsupervised. | |
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| apple | Nov 23 2011, 09:07 AM Post #13 |
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one of the angels
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what kind of turkey do you have.. organic i suspect? |
| it behooves me to behold | |
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| jon-nyc | Nov 23 2011, 09:15 AM Post #14 |
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Cheers
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organic, free range, fed peeled grapes and given daily massages with happy ending. |
| In my defense, I was left unsupervised. | |
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| sue | Nov 23 2011, 09:19 AM Post #15 |
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HOLY CARP!!!
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turkeys are stupid |
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| apple | Nov 23 2011, 09:30 AM Post #16 |
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one of the angels
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a happy ending.. ha ha. yeah.. brine it then and report back to us later. |
| it behooves me to behold | |
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| Mikhailoh | Nov 23 2011, 09:38 AM Post #17 |
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If you want trouble, find yourself a redhead
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About that last thing, the happy ending... I am a fan of brining, myself. Mine is just like yours Jon, and I set it to brine this morning. Some sugar and salt mix that came with the brining bag. It takes like 2 gallons of water so you have to have a bag an a bigass pan to set the bag in. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| jon-nyc | Nov 23 2011, 09:45 AM Post #18 |
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Cheers
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I was thinking of using a cooler I have. I'll know if its the right size when I get the bird in a few minutes. |
| In my defense, I was left unsupervised. | |
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| Mikhailoh | Nov 23 2011, 09:47 AM Post #19 |
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If you want trouble, find yourself a redhead
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Wish I had thought of that. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Larry | Nov 23 2011, 05:36 PM Post #20 |
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Mmmmmmm, pie!
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Here is how Rosa is preparing our turkey.. She said it is a cider brine with star anise and cinnamon sticks, 2 quarts plus 1 cup apple cider 1 cup kosher salt 1 cup soy sauce 1/2 cup light brown sugar 16 whole black peppercorns 8 whole star anise pods plus more for garnish 6 garlic cloves, smashed 6 scallions, white parts only, trimmed, split lengthwise 6 1/4"-thick slices unpeeled ginger 5 dried shiitake mushrooms 4 cinnamon sticks She said to boil it all, stirring to dissolve everything, then let it return to room temperature, then stir in one and a half gallons of water, put the turkey in it, put it in the fridge overnight. Then to cook it, remove the turkey and throw out the brine, pat the turkey dry, and let it sit at room temperature for an hour or so, then coat the turkey inside and out with butter, then salt and pepper it really good, then put the turkey into a brown paper grocery bag and staple it shut. Put the bagged turkey in a pan and put it in a 325 degree oven for about 4 to 4 1/2 hours. |
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Of the Pokatwat Tribe | |
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| jon-nyc | Nov 23 2011, 05:57 PM Post #21 |
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Cheers
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Just made this brine, substituting allspice powder for the berries. I'm going to let it sit in the fridge overnight and put the turkey in it in the wee hours tomorrow. |
| In my defense, I was left unsupervised. | |
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| kathyk | Nov 23 2011, 06:27 PM Post #22 |
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Pisa-Carp
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I'd put it in and let it brine over night. You could put ice in the water to make sure it keeps cool. Ideally, you want it to soak for 8 hours or more. The whole key to brining is the salt water. It works its way by osmosis into the meat. The flavorings are just a flourish that probably don't make a heck of a lot of difference. |
| Blogging in Palestine: http://kksjournal.com/ | |
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| jon-nyc | Nov 23 2011, 06:31 PM Post #23 |
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Cheers
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It'll soak 8 hours, I'm up obscenely early. I can't put it in the fridge, so I want to be able to check it often to make sure the temp stays good. |
| In my defense, I was left unsupervised. | |
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| George K | Nov 23 2011, 06:36 PM Post #24 |
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Finally
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Edited by George K, Nov 23 2011, 06:38 PM.
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Jolly | Nov 23 2011, 06:46 PM Post #25 |
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Geaux Tigers!
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Miss Scarlet, I don't know nuthin' about brining no turkeys. But if free range birds are anything like wild turkeys, they are gonna be on the dry side. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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