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Brining a turkey!!

post #1 of 20
Thread Starter 
Its soaking in the pail (covered and outside as its only about 32F) as I type.
I had several brining recipes so I kind of combined the ingredients.
One local grocery store had buy one turkey get one free!
So has anyone brined a turkey before and did you like ther results??
post #2 of 20
Quote:
Originally Posted by GailC View Post
Its soaking in the pail (covered and outside as its only about 32F) as I type.
I had several brining recipes so I kind of combined the ingredients.
One local grocery store had buy one turkey get one free!
So has anyone brined a turkey before and did you like ther results??
No, but you need to tell me how you do it. This sounds interesting!
post #3 of 20
Thread Starter 
I used 1.5 gallons water, 1 cup salt, 1 cup sugar, 1 carrot,celery stalk and sm onion chopped, some peppercorns and rosemary. Other herbs can be used too. This is all mixed together and poured over the turkey.
Its in a food grade pail-this turkey is 16# (the biggest they had). You need a container that can hold the turkey and the brine. Its supposed to be kept cold-who would have room in a :censor::censor::censor::censor:??? That's why I can only do this in the fall/winter.
You can leave in in the pail for up to 24 hours (I have to watch the outside temp but the turkey was still a bit frozen so I should be ok). Its then rinsed and cooked as usual.
I'll post on the results!!
post #4 of 20
I've never done it, but I was just reading about it in Yankee magazine. It sounds real interesting!
post #5 of 20
OH boy Gail, I can't wait to hear your results!!!


Do you guys ever deep fry your turkeys?
post #6 of 20
We have deep fried turkeys I didn't care alot for it, I like the old way Stuffed to the hilt
post #7 of 20
while i was working today i had to scan the frozen turkeys, and wow! they are only 2 euros 59!! I was thinking of getting one just incase for xmas lol!
post #8 of 20
Brining a turkey makes it sound like its going to taste like a pickle
post #9 of 20
How salty does it taste when roasted???
post #10 of 20
Brining is one of my favorite ways to cook poultry. I don't necessary do a whole bird but if I am going to cook just a turkey breast it is the way to go. White meat only tends to dry out very quickly. It really does keep the moisture in and I use several spices to enhance the flavor.

Tricia
post #11 of 20
What is brining?
post #12 of 20
Quote:
Originally Posted by kittylover4ever View Post

Do you guys ever deep fry your turkeys?

We always deep fry our turkeys!!!
post #13 of 20
Quote:
Originally Posted by GailC View Post
Its in a food grade pail...
Glad to hear this! Lots of people think any plastic or metal container is O.K. when horrible chemicals (mercury, lead, carginogens, endocrine disruptors, phthalates-kidney and reproductive organs damage) will leach into the food if you use garbage bags or paint containers, or any other container not meant for food.

I brined a turkey last year and it was very moist but very salty. I used the regular ratio of water and salt, but I think next time I'll cut the salt in half. The gravy was way too salty for my taste, too.

Cheers, from
SwampWitch
post #14 of 20
Thread Starter 
I had one recipe that called for 1 1/4 cup of salt and another for 1/2 cup so I used 1/2 cup. I hope its not too salty-my recipes say to rinse well.
I have an endless supply of food grade pails from a client!!
post #15 of 20
So why do you brine? How does that keep the moistness in? I imagine it being very salty and pickled tasting.

Gail, if you're keeping a turkey in a tub outside, aren't you worried that someone with four legs and lots of fur will come along and eat it?
post #16 of 20
Brining makes the meat very moist because it doesn't dry out when cooking. The recipe I used called for 3/4 cup salt to 1 gallon water, but I remember using less salt because that seemed excessive. I don't remember if I rinsed well.

I'll bet yours will turn out great... it's making me hungry now!

Cheers, from
SwampWitch
post #17 of 20
Thread Starter 
It won't be "pickled" as no vinegar is being used!!!
post #18 of 20
Quote:
Originally Posted by GailC View Post
It won't be "pickled" as no vinegar is being used!!!
That's a relief!
post #19 of 20
Quote:
Originally Posted by GailC View Post
It won't be "pickled" as no vinegar is being used!!!
post #20 of 20
Pickled turkey sounds aweful! I hope yours turned out tasty!!!
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