Brine anyone?

[kcdig]

Just wondering if anyone is brining their turkey and if so, what recipe are they using.

Last year we soaked our turkey in brine for 6 - 8 hours and it was the best ever. Really good; moist, flavorful, adn the leftovers "held up".

We will do the same but are curious about what recipes people are using. Last year we did the Good Eats brine. You?


kcdig

[claire797]

KC,

I am using Alton Brown's brine recipe. I used it last year and it was the best turkey we'd ever eaten. In fact, I'm making a "practice" turkey today. If you do a search for "turkey" and "brine" you'll get more information than you ever want to know about brining.

[jphilg]

I brined last year using the AB brine...then I put roasted garlic gloop and whole sage leaves under the skin, and it was the best turkey ever!

This year I am just a guest....

[claire797]

Here's a link to the Alton Brown recipe.

http://community.cookinglight.com/sh...ood+eats+brine

This particular version does not use vegetable stock. I think one of his brine recipes does.

[kimmurphy94]

I usually buy a kosher turkey, which is already brined.

But, when in doubt, you can never go wrong with Alton!

[Hoosier65]

I've never brined a turkey before but from all the good reviews from this BB I m giving it a try this year. I'm using AB's recipe.

[kcdig]

Sounds like Alton is the MAN! I think that is what we will do. However we might alter the spices a bit.

There was a nice article in the Cooks Illustrated a couple of months ago about brining. (boy that word looks goofy.)

Claire, nice pix

kcd

[Melman]

I've made AB's brined turkey. For anyone with only the recipe from the foodtv website and it's your first time, you might want to read the transcript. Go to http://www.goodeatsfanpage.com/GEFP/index.htm and click on the "Episode Index" in the lefthand column. Look for the link to "Flying Meats" on the next screen. Click on "Romancing the Bird". The link to the transcript is there.


BUT...I checked Foodtv. They're showing Romancing the Bird again this Saturday night at 7:00 p.m. EST. It's FULL of information!!!! It's one of my top favorite shows that AB has done.

[crazyquilter]

When you brine, can you use the pan drippings for gravy or are they too salty?

CQ

[Kismet]

I'm planning to brine my turkey using the recipe from CL Nov 02. I've never done it before, but I've heard such good things that I have to try it!

[Cherise]

I had never brined anything before either, but have heard so many great things about it that I decided to try it this year. I am using the Molasses Brined Turkey recipe from the Nov(?) BA. I tried it already with a chicken and it was great! I can't wait for Thanksgiving...

[kcdig]

We used the pan drippings. However....

One tip we got a couple of years ago was to make the gravy prior to T-day. Then it "sits up" in the fridge. While the turkey is resting (and the other crazy last minute stuff is happening) all you have to do is to add the pan drippings to the warming gravy. Really eases that last minute tension.

I get a couple of (organic) chickens and make broth, reduce it to 1/2 volumn (for added richness) and make the gravy. One year we found that when we reduced the broth using commercial broth it was way toooooo salty and we had to throw it out and start again. (Thank heavens it was on Tuesday and not Thursday.)

Cherise, what is "BA"?

kcd

[Cherise]

It's Bon Appetit-I'm still getting used to all the abbreviations that everyone uses on this board. I thought that was the one I'd seen used in other posts??

[claire797]

KC,

What spices are you going to alter? I am going to follow the recipe exactly except for the sage. Oh. And I'm also adding some maple syrup to the brine.

One thing I found last year with this brined turkey was that you do not have to baste it at all and it still comes out super moist. If you want, you can brush it with currant jelly or maple syrup the last 40 minutes of roasting for a pretty brown shine.

And last -- if you follow Altons method of blasting it at 500 for the first 30 minutes, make SURE YOU TURN ON ALL THE FANS IN YOUR HOUSE and open the windows. I set off my smoke alarms last year.

I think for my practice turkey tonight I am just going to roast it at 325 for 2 1/2 hours and not do any fancy tricks.

[kjh01]

yes! Brining is great! We have used the Chez Panisse brine that is posted here, but we may try Alton Brown's brine this year. All of his other recipes we've tried are good, I'm sure this one is too!

One note about brining - your turkey WILL NOT dry out, I promise. Even a couple of days afterward, the leftovers are stil lmoist and flavorful.

[islandgirl]

We always brine our turkey using the Cook's Illustrated recipe, and then we smoke it. It's amazing!

[laughsandlaughs]

Originally posted by islandgirl
We always brine our turkey using the Cook's Illustrated recipe, and then we smoke it. It's amazing!

I did the C.I. recipe last year and it was great! Best ever. It and other tips can be found at www.turkeyhelp.com You have to register but never found they spammed me so no harm done.

[valereee]

Okay, after reading a gazillion posts on brining, I'm ready to brine! My only concern is that it not turn out too salty. Some recipes call for overnight, some for 6 - 8 hours. Should I err on the side of the shorter time to ensure I won't end up with a turkey that is too salty?

Val

[LaraW]

I was concerned about it being too salty too. I solved this by just rinsing the brine off the turkey before I cooked it. I think it turned out great - we were really happy with it.

[kjh01]

We brine for about 24 hours, rinse well and pat with paper towels before roasting. Not salty at all - just YUMMY!

[MaryH]

Brined for the first time last year and am definitely doing it again. I made (and am repeating this year) last year's Ornage Chipolte Turkey from BA.

Note: because we have a large turkey (about 17 pounds) it doesn't fit in the refrigerator, so I ask at my local supermarket bakery for one of those large white plastic containers. I've offered to pay but they have always just given it to me. I brine the turkey in that and can keep it outside overnight because it's cold enough.

[msbeehavn]

I brined our turkey last year and it turned out great, too. I bought a small plastic garbage can to put the turkey in. It seemed to work okay! Got it ready to go for this year!!

[Tizzylish]

I always brine, tips for first timers, brine the turkey early, I do mine for 8 hours, during the day, then before I go to bed I rinse off the brine, pat the turkey dry and let it sit in the frig, your skin will crisp up better. Make sure you wash off the brine inside of the turkey too or you will end up with salty gravy. Also I heard of people using trash bags to brine, this is very unsafe, they have chemicals in the bags not fit for human consumption, call your grocery store and ask the bakery for one of the buckets the frosting comes in, its a huge tub.

My favorite recipes, next to AB's of course are:


* Exported from MasterCook *

Honey Brined Turkey

Recipe By :Bon App�tit
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey -- (19- to 20-pound)
neck, heart and gizzard reserved for
gravy
8 quarts water
2 cups coarse kosher salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves -- peeled
2 tablespoons coarsely cracked black pepper
2 lemons -- halved
2 tablespoons olive oil
5 cups canned low-salt chicken broth -- (about)


For turkey brine: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
To Roast turkey:
Position rack in bottom third of oven and preheat to 350�F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.

Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180�F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.

Gravy:
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream

For gravy: While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.

Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.




* Exported from MasterCook *

Cider/Apple Juice Brined Turkey

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts apple juice or cider
1 pound brown sugar
1 cup kosher salt
3 quarts water
3 oranges -- quartered (leave
skin on)
4 ounces fresh ginger -- thinly sliced
15 whole clove
6 bay leaves
6 cloves garlic -- crushed
1 turkey -- about 14 pounds
2 large onions


Combine cider, brown sugar, salt and water in a large nonreactive stockpot (large enough to hold the turkey) and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and add remaining ingredients except turkey and onions.

Allow brine to cool completely (it's easier to make a day ahead than to wait for it to cool).
Rinse turkey under cold water and add it to the brine. The turkey should be covered completely. Add a little water if there is not sufficient liquid.

Refrigerate turkey in brine for 12 to 14 hours. Remove turkey from brine and rinse briefly, then pat dry with paper towels. Discard marinade.

Place turkey, uncovered on a platter in the fridge overnight. This permits the turkey to dry somewhat and ensures a nice crackly skin.

[Scout]

I don't eat turkey but I have heard all of you praise brining turkeys so I suggested it to my sister as a way to prepare the turkey. She sid said no way that it would be too salty but I am gathering from you guys that especuially is you rinse it before cooking then it isn't salty. Am i correct on that? Well if she won't do it I will have to try the next year I have Thanksgiving at my house.

Anne

[kjh01]

Yes, if you rinse it very well, both inside and out, it won't be salty. Just delicious! Trust me, once you do it this way you won't go back...

[kcdig]

I just wanted to add a bit of information to the incredible stuff here. There was/is an article in Cooks Illustrated about the saltiness of brined foods. (I think it is in the Letter's Section.)

Someone asked about the saltiness. The people there said they tried brining foods with 1/2 salt, full salt, and no brine. The 1/2 salt was good, but not as good as the full brine, but better than the no-brine. If you are really sensitive to salt, it seems that you can cut back on it.

Also, our turkey won't fit in the fridge. Or rather if it did, nothing else would fit. We use a cooler. We put a bag of ice in the cooler for a couple of hours before we add the brine, so it is nice and cold. (Cleaning thoroughly prior to use, of course.) If you use a large white plastic bucket, make sure you get a "food grade" bucket.

I like the idea of letting the bird dry overnight. We may try that. We may also add some maple syrup as well.

Great tips!

kcd

[basilbabe]

After reading the article in BA and reading all these posts I'm going to try to brine my turkey. Alton Brown wrote in the article to NOT stuff the turkey, but I love stuffing it! Does anybody use this recipe and still stuff thier turkey? And if I do, will it hurt the process? I can't imagine it would, but I still figured it wouldn't hurt to ask.

Thanks

[DebMG]

Basilbabe: We too love our turkey stuffed. It's just not the same when you bake the stuffing in a casserole. Last T'giving we did brine the turkey and stuff it, according to directions in Cooks Illustrated. Now I have just done a search on their website and have gone through my old issues of CI, and it is driving me nuts that I can't find the recipe! (Good thing I am realizing this now and not next Thursday.)

Basically, what CI said was the dressing needs to be at 165 degrees to be safe. But the danger comes in the time when it's in the turkey cavity and still under 100 degrees. The bacteria can get it at this point and doesn't "cook out". They solved the problem by making the stuffing and microwaving it just before stuffing. I wish I could remember the internal temp they suggested, but I recall it being too hot to handle in the center.

Does this procedure sound familiar to anyone? I am going to keep searching for that stupid recipe. I know I didn't dream it!

Debbie

[DebMG]

For those of you who love your turkey stuffed, I just found this rather tongue-in-cheek solution on www.ochef.com:

Q. To stuff or not to stuff? Now I am hearing it is not safe to stuff a turkey while cooking it. Is it better to roast the turkey unstuffed?

A. The Federal Government, which, as you know, always has your best interests at heart, and which we sometimes consider a touch overcautious, says it's OK. So if the Department of Agriculture approves, you can be pretty sure it's a safe practice. But, the government will only allow you to cook stuffing in the turkey if you swear an oath that you have an instant-read thermometer and will ensure that the stuffing reaches a temperature of 165�F (74�C) through and through. Otherwise, you must cook it separately in a casserole dish, in which case, we don't think you can reasonably call it stuffing.

The USDA does want you to behave responsibly with stuffing, as it can be a harbor for harmful bacteria. The USDA would like you to keep everything cold until ready to stuff, to make a moist stuffing (since heat destroys bacteria more rapidly in a moist environment), to stuff loosely, and to cook the turkey as soon as the stuffing is in place. As you know, the turkey (like all roasts) will benefit from a rest of 20 minutes or so once you remove it from the oven. Its temperature will continue to rise, which is why you take it out about 10 degrees before it reaches the desired temperature. The temperature of the stuffing will also rise, so don't leave it in so long that the turkey gets overcooked while you wait the last 2 or 3 degrees for the stuffing. Remove the stuffing from the turkey � all of it � immediately after standing time.

There are a couple of other issues to consider. A stuffed turkey takes longer to cook than an empty one. Also, many people find there is generally not enough room in the turkey cavity for an adequate amount of stuffing and wind up with some in the bird and some in a separate dish. If you get to the point where the stuffing is not near done but the turkey is, scoop it out of the bird and finish it in a dish in the oven. It's not worth overcooking and drying out the turkey for the sake of the stuffing.

We believe it took countless committee meetings, a supplemental budget appropriation, a special dispensation from Congress, and many huge leaps of faith on the part of the government to allow you to stuff your turkey this Thanksgiving. We think it would be a shame not to take advantage of that largess � it is the cooking equivalent of a huge tax break.

[little_bopeep]

Although everyone else in the universe is singing praises to the AB brining recipe, I can't let go of the Brined Maple Turkey. The family is stuck on it and won't let me change. But that's ok with me...I like to make them what they like best.