View Full Version : Turkey Talk
11-12-2007, 04:15 PM
Has anyone 'brined' a turkey? How did you do it? How did it turn out? Would you do it again?
I watched Martha Stewart TV show this morning. (I don't watch her like I used too in her early days. ) Anyway, the way she brined her turkey looked pretty good. I was thinking about trying it.
And I am a person for the last few years have been doing my turkeys in the 'browning Bag', ever since I found a recipe for a nice brown grav from a Browning bag. Before that I did not like to do Turkey in the browning bag, because I could not get good gravy, but I found an excellant recipe for a nice rich gravy, so it has been so much easier. No basting etc. and moist turkey.
11-12-2007, 04:29 PM
overnight in a covered container, here is the recipe I'm using this year
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
fill the cavities too with the solution
also brined turkeys tend to cook faster than non brined birds.
when ready to cook pat dry and cook as usual
Last year I used a different recipe but the bird was still better than an unbrined one in my opinion
11-12-2007, 05:48 PM
Thank Erv, I like your recipe too!!! And thanks for the tip about the turkey cooking faster, I would not have thought about that!
11-12-2007, 05:55 PM
I've been brining all my birds for a few years now and I've tried a few different recipes. As Erv said, all of them have come out better than unbrined. If you get a chance, check out the Good Eats Thanksgiving special on the Food Network. Alton Brown explains brining very well.
11-12-2007, 07:12 PM
Erv...sounds like a good recipe. When do you begin to brine? Also I've never heard of dried savory. Where do you find this?
I must check out Foodnetwork to see how it's done. I may give it a try this year.
11-13-2007, 04:24 PM
Is Savory a dried Herb? I remember planting it a couple of years ago,.....but it must got lost in the weeds! I never saw anymore of it LOL I think there is Summer savory and another kind.....maybe Erv can tell us more.
Erv, do you make your own vegetable broth? And what size turkey do you brine for that recipe?
I make my own Chicken/turkey broth and freeze it. So Veggie broth or stock would be easy to make.
11-13-2007, 04:34 PM
There only has to be enough brine to cover the bird. 2 gallons of liquid should be enough for anything you could fit in a 5 gallon bucket. Keep the bird in the brine for several hours (I like at least 4) in a cool place. Add ice packs if necessary to keep it cool.
11-17-2007, 02:27 PM
Just a thought, I know this has nothing to do with brining but since it was labeled Turkey talk I thought I would mention it here, if your thawing your turkey in your fridge this week make sure to put a try under so it won't make a mess.
I, myself usually rub peanut butter on the turkey or chicken before I put it in the oven. It makes the outside of the turkey nice and brown and the oils in the peanut butter help to keep the turkey nice and moist.
Also according to Fanny Farmer you should roast the turkey at 15 minutes per pound if the turkey is under 16 pounds and 12 minutes per pound if it's larger than that.
Thank you for starting this topic Twinkle.:c36:
11-17-2007, 02:33 PM
The best way to determine when a turkey is done is by temperature. One of the best investments you can make is a digital probe thermometer that you can get for under $20. Put the probe in the thickest part of the breast and set the alarm to go off at around 160° as it will continue to cook even after being removed from the oven.
11-17-2007, 07:15 PM
WEll I have a turkey brining now. I am cooking a small one early, so tomorrow, I will roast it. I made some compound butter (with herbs) to rub under the skin of the turkey before I roast it. This is like starting over from scratch.........like I did years ago.
I usually do my turkey in a browning bag, since I found a way to get it nice and brown and make good gravy, so I will see which I like better.
11-17-2007, 08:18 PM
Good luck. Let us know how it turns out.
11-18-2007, 11:58 PM
The fryers are in position and ready to go starting about 9am today. We should do about 4 birds in all. They fry them right outside my back door and since the weather will be nice the door will remain open and I won't get squat done for the aroma!
11-19-2007, 06:19 AM
My brined Turkey tasted delicious. Even tho I am taking it over to my daughters, since she has to work TG. we did sample a little bit and it was so moist and flavorful. So I will brine another one for TG
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