Brining a turkey!!

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??

Originally Posted by GailC

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??

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No, but you need to tell me how you do it. This sounds interesting!

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!!

I've never done it, but I was just reading about it in Yankee magazine. It sounds real interesting!

OH boy Gail, I can't wait to hear your results!!!


Do you guys ever deep fry your turkeys?

We have deep fried turkeys I didn't care alot for it, I like the old way Stuffed to the hilt

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!

Brining a turkey makes it sound like its going to taste like a pickle

How salty does it taste when roasted???

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

What is brining?

Originally Posted by kittylover4ever

Do you guys ever deep fry your turkeys?

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We always deep fry our turkeys!!!

Originally Posted by GailC

Its in a food grade pail...

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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

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!!

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?

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

It won't be "pickled" as no vinegar is being used!!!

Originally Posted by GailC

It won't be "pickled" as no vinegar is being used!!!

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That's a relief!

Originally Posted by GailC

It won't be "pickled" as no vinegar is being used!!!

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Pickled turkey sounds aweful! I hope yours turned out tasty!!!