"Recipe" for turkey brine?

[BarbaraL]

Just came from Williams Sonoma and perusing all their expensive goodies. I've been thinking about brining the turkey this year, but $18.00 for what's essentially a jar of salt (at WS)?
Those of you who brine your turkeys, how do you make the brining solution? If you buy a mix, where do you get it?
Thanks in advance.

[mkc]

I use 2 scant cups of Morton's Kosher salt (probably ends up around 1 3/4 cups) to 2 gallons cold water and brine for about 12 hours (overnight).

Just did my first turkey on the Big Green Egg yesterday and it came out great

Michelle

[1MegMeg]

I used this recipe last year and it came out delicious!

Honey Brined Turkey

Recipe By :Bon Appétit
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

[phantomcg]

I've used Alton Brown's recipe a couple of times with very good results.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Cheryl

[SPITFIRE]

Alton Brown's brined turkey has become a classic in our house. Highly recommended!

[apple*tart]

Another vote for Alton Brown's brined turkey recipe, and the roasting method described in the recipe. When I made his recipe, I used apple cider for part of the liquid (in place of some of the veggie stock.)

If you want to craft your own recipe, you can use the guidelines that Cook's Illustrated put together for water-to-salt proportions. From there you can add aromatics and seasonings and change up the type of liquid, if you want. You'd use the high-heat roasting brine formula for a roasted turkey.

Another thing to note is that the drippings from a brined turkey are going to be saltier than a non-brined turkey. You can either adjust your gravy-making recupe/technique accordingly, or take the easy way out like I did, and make your gravy ahead of time. Another bonus of make-ahead gravy is that you don't need to worry about doing anything besides heating it up on turkey day. I made the recipe as written except used fresh thyme. It's delicious!

Lastly, make sure that the turkey you buy is not "enhanced" in any way. If it already contains a sodium solution of any sort, you cannot brine it further, or it will be inedible. Check this carefully; some common supermarket brands of frozen turkeys are "enhanced." Imho, brined meats taste better than enhanced meats.

[Curiosity Hears]

Another for the Alton Brown brine. It is now part of our tradition.

[mrswaz]

Originally Posted by apple*tart

Lastly, make sure that the turkey you buy is not "enhanced" in any way. If it already contains a sodium solution of any sort, you cannot brine it further, or it will be inedible.

Last year I found out first-hand that this is simply not true. I made three turkeys last year over the course of the holidays. One was a very expensive D'artagnan turkey, one was a local organic free-range bird, and the third was the Butterball- which comes "naturally enhanced". I brined all three and all three were delicious. The Butterball suffered no ill effects from brining on top of the enhancement and was so far from inedible.

We also concluded that the expensive turkeys are not worth the price tag either, but would happily accept them as gifts, or would buy them at a seriously reduced rate. This year I'll be getting my Butterball at the grocery store that offers them free with x-amount of purchases.

[apple*tart]

That's surprising! I wonder if Butterball uses a lower concentration in their "enhancing" process than other brands? I learned this lesson the hard way with an "enhanced" turkey breast, but maybe they inject more sodium solution into breasts.

[little_bopeep]

This is our fav!

Brined Maple Turkey with Cream Gravy

Brining makes for a juicier bird, and the subtle flavors of the brine soak into the
turkey. Kosher salt works well for the brine because it dissolves more easily than
table salt. If you have the time and refrigerator space, the brining procedure is
worthwhile. If not, the turkey will still be quite good.


INGREDIENTS:

Brine:
8 quarts water
3/4 cup kosher salt
3/4 cup maple syrup
3 tablespoons black peppercorns
8 garlic cloves, crushed
1 lemon, thinly sliced

Turkey:
1 (12-pound) fresh or thawed frozen turkey
1 cup cola
1/2 cup maple syrup
2 tablespoons minced fresh thyme
1 tablespoon dried rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
4 garlic cloves, chopped
2 onions, quartered
Cooking spray

Gravy:
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup whole milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper



INSTRUCTIONS:

1. To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.

2. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
3. Preheat oven to 375 degrees.
4. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
5. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
6. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 degrees for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180 degrees. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.

And here's the step I kept missing. Omit if you don't make your own giblet broth.

7. To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.

8. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
9. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
10. Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
__________________