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Offline NHSparky

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Turkey Brining
« on: November 19, 2011, 10:49:07 AM »
Gonna try it.  Anyone else have any experience with it?  Good, bad, indifferent?

This is one I got off Alton Brown:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

Combine vegetable stock, salt, sugar, peppercorns, allspice berries, and candied ginger in large stockpot over medium-high heat.  Stir occasionally to dissolve solids and bring to boil.  Remove and cool to room temperature.

When ready to use, combine brine, water, and ice in a 5-gallon bucket.  Place thawed turkey (innards removed) breast side down in brine and ensure fully immersed.  Cover, refrigerate, or set in cool area for 8-16 hours, turning bird once halfway through brining.

The rest involves actual cooking of the turkey...I think I'm going to do it as suggested--higher heat to sear in and hold in juices, and no stuffing the bird, just a few aromatics (apple/onion, cinnamon, sage, and rosemary.)
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Offline Odin's Hand

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Re: Turkey Brining
« Reply #1 on: November 19, 2011, 10:52:43 AM »
I'm sure it is fine. Alton mostly does it right. My uncle brines and deep frys and it usually is good.
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Offline CactusCarlos

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Re: Turkey Brining
« Reply #2 on: November 19, 2011, 01:33:10 PM »
Quote from: NHSparky on November 19, 2011, 10:49:07 AM
Gonna try it.  Anyone else have any experience with it?  Good, bad, indifferent?

I'm a fan of brining because of Alton Brown.  I believe I tried your recipe a few years ago and it worked.  Here's the one I used last year and will use again: http://www.marthastewart.com/343940/turkey-brine
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Offline IassaFTots

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Re: Turkey Brining
« Reply #3 on: November 19, 2011, 03:08:26 PM »
I am deep frying one for Thanskgiving, and had thought to brine the one I get for Christmas.  But I read you can only brine fresh turkeys, not frozen.  :(
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Offline CactusCarlos

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Re: Turkey Brining
« Reply #4 on: November 19, 2011, 04:29:18 PM »
Quote from: IassaFTots on November 19, 2011, 03:08:26 PM
  But I read you can only brine fresh turkeys, not frozen.  :(

Really?  Um... I...
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Offline Eupher

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Re: Turkey Brining
« Reply #5 on: November 20, 2011, 08:03:01 AM »
Quote from: IassaFTots on November 19, 2011, 03:08:26 PM
I am deep frying one for Thanskgiving, and had thought to brine the one I get for Christmas.  But I read you can only brine fresh turkeys, not frozen.  :(

As far as I'm concerned, brining is the ONLY way to prepare turkey - and I've never brined a fresh turkey, only frozen/thawed.

The white meat stays absolutely moist and dee-lish. Really love it, though it does take some pre-planning.
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Offline Eupher

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Re: Turkey Brining
« Reply #6 on: November 20, 2011, 08:04:32 AM »
Oh, and Sparky, I've used the AB recipe too. It's a good one.
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Offline vesta111

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Re: Turkey Brining
« Reply #7 on: November 20, 2011, 09:15:34 AM »
First time I ever heard about brining was back in the early 1980'.

I worked private duty for a lovely 80 year old, old maid Jewish woman.   She taught me how to make Kosher food at home as she had been taught.

Store bought chicken, remove innards and place in a pot with one cup of salt and Luke warm water to cover.  Place in reforge for 4-6 hours and remove.    I was amazed at the amount of blood that colored the water.  The water was bright red, I did not realise a 2 pound chicken had that much blood.

Later in TN. I watched as the old timers put a big ham not smoked, into bucket of Water and vinegar, let sit for a day or so, removed and the fat just about fell off the meat.   Back into the bucket with 2-3 liters of ginger ale for another day, removed and baked. 

Then came some Southerners that brine a beef roast in of all things Coke a Cola, roasted it up and I became a believer. 

Today I still brine for at least a few hours any cut of chicken, Brine all ham butts. and occasionally make a Coke beef BBQ.   

Only way I will eat deer or moose meat is to put it into brine at least until the water stays clear.  Some SOB tricked me knowing I will not eat liver into eating a well brine piece of beef liver and then made fun of me as I scarfed it down, delicious.   
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Offline IassaFTots

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Re: Turkey Brining
« Reply #8 on: November 20, 2011, 09:17:52 AM »
Quote from: Eupher on November 20, 2011, 08:03:01 AM
As far as I'm concerned, brining is the ONLY way to prepare turkey - and I've never brined a fresh turkey, only frozen/thawed.

The white meat stays absolutely moist and dee-lish. Really love it, though it does take some pre-planning.

That is some good news.  I will be trying it for sure, now.  I was heartbroken when I read that. 
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"The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy." ~ Martin Luther King
 
“Political Correctness is about turning a blind eye to painful reality because your comfortable feelings are more important to you than saving lives and providing quality of life to people who work their ass off to be productive and are a benefit to this great American Dream"  ~Ted Nugent
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