Yesterday I was at the store looking for stocking stuffers and found a "brining bag". It appeared to be just an oven bag so I put it back. I did not look at it very closely.
Today I found a small blurb on www.azcentral.com that told me if I choose to brine my turkey it will be moister, and how to do so.
But it seems to me that soaking something in salt water is going to make it.... I dunno... salty? The dr told Mr Moon to cut down on salt, so I am thinking this is not a good idea for me to try. I am, however, intrigued. I never heard of brining a turkey or anything else until yesterday and now I get another reference the following day.
So. Who does it, how do you do it, does it work, and is it salty?
Thanks!
-------------------- "The only thing a non-conformist hates more than a conformist is a non-conformist who does not adhere to the current standards of non-conformity." - found on a coffeehouse bathroom wall Posts: 55 | From: Chandler, AZ | Registered: Jun 2006
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posted
Me; in a pickle bucket for 8-ish hours; yes; no.
-------------------- "When a stupid man is doing something he is ashamed of, he always declares that it is his duty."--George Bernard Shaw Posts: 19266 | From: Nashville, TN | Registered: Jun 2002
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Rhiandmoi
Ding Dong! Merrily on High Definition TV
posted
If you use all salt it is salty. If you use part salt and part sugar, it is juicy and not too salty. I brined the turkey the last time it was my turn, and everyone went crazy about how juicy it was. I also brine my roasting chickens. I think the basic formula is 2 cups salt/sugar combo (I use 1 and 1) and 3 gallons of water. I also throw in a few bay leaves and peppercorns for flavor.
-------------------- I think that hyperbole is the single greatest factor contributing to the decline of society. - My friend Pat.
posted
I've never done it before, but having married an Alton Brown fan, we're doing it this year. Alton's brine recipe sounds good. It includes salt, sugar, peppercorns, allspice, and candied ginger in a mixture of water and vegetable stock.
-------------------- "In perfume, as in underwear, the scantiest of applications provides the greatest of returns." -Silas Sparkhammer Posts: 858 | From: Arlington, Texas | Registered: Aug 2005
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Forgotten Fay
I'll Be Home for After Christmas Sales
posted
[hijack] Mmmm... Alton Brown... [/hijack]
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quote:Originally posted by BlushingBride: I've never done it before, but having married an Alton Brown fan, we're doing it this year. Alton's brine recipe sounds good. It includes salt, sugar, peppercorns, allspice, and candied ginger in a mixture of water and vegetable stock.
That's the one we use.
-------------------- "When a stupid man is doing something he is ashamed of, he always declares that it is his duty."--George Bernard Shaw Posts: 19266 | From: Nashville, TN | Registered: Jun 2002
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posted
You can control the amount of Salt you use in your brine, and by seasoning the turkey during the cooking process you should reduce the need for Salt on the serving plate.
And it seams less salt goes longer if done while cooking then while serving.
Posts: 287 | From: Sacramento, CA | Registered: Sep 2005
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posted
Now one must ask. Did BlushingBride choose her tag line to match this topic, or is it serendipity?
EDIT: Serendipity! As I now realize that the line is coming from the forum software.
Posts: 287 | From: Sacramento, CA | Registered: Sep 2005
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quote:Originally posted by ILS: Now one must ask. Did BlushingBride choose her tag line to match this topic, or is it serendipity?
EDIT: Serendipity! As I now realize that the line is coming from the forum software.
I wish I could claim the credit! But I did think it was seasonally appropriate when it was assigned.
-------------------- "In perfume, as in underwear, the scantiest of applications provides the greatest of returns." -Silas Sparkhammer Posts: 858 | From: Arlington, Texas | Registered: Aug 2005
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posted
I can't really add anything that others haven't already said. We have never brined a Thanksgiving turkey before.... hubby's always wanted to, but we've had Thanksgiving with his family and they all have "responsibilities" where someone always does the turkey, someone always does the potatoes. It's like their thing... tradition or something. And the turkey person never once accepted the suggestion of brining.
So this year, hubby has told his family he's not driving 5 hours to have a dry turkey and he's doing Thanksgiving at home this time. Family are welcome to join us if they wish.
However, we have brined other things... usually chicken... and have always had GREAT results. Can't wait to see what a brined turkey is like... white meat that doesn't need gravy for a change???? :drool:
-------------------- They just don't make crazed, beserk robots like they used to. --Sheen Estevez, Jimmy Neutron, Boy Genius
If I manage to post something swipe-worthy that you would like to make your sig, you may do so with my blessing. Posts: 2486 | From: East Stroudsburg, PA | Registered: Oct 2005
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posted
Damn, I have to be more careful not to read any more threads with the word "turkey" in them until after the holidays! France may be home to the best chefs in the world, but they don't do Thanksgiving over here, see?
Ramblin' "At least Casino Royale comes out that weekend over here" Dave
-------------------- Another lifetime I'd have fallen in love with you Swept away by my feelings, ashamed and confused But just now it's enough to be walking with you Let the mystery play as it will! -Lui Collins Posts: 2669 | From: Jouy en Josas, France | Registered: May 2005
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So cook it yourself, Dave. All you need is a turkey, brining gear (in the form of a plastic storage container big enough for turkey, water, salt and sugar), a probe thermometer, some heavy duty aluminum foil, and an oven that goes up to 500. I can give you more specific info if you're interested in cooking a Thanksgiving dinner for yourself. And I'm sure the other folks in this thread would be more than happy to help contribute.
-------------------- They just don't make crazed, beserk robots like they used to. --Sheen Estevez, Jimmy Neutron, Boy Genius
If I manage to post something swipe-worthy that you would like to make your sig, you may do so with my blessing. Posts: 2486 | From: East Stroudsburg, PA | Registered: Oct 2005
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posted
The only time not eating meat is a serious bummer for me is the holidays. My mom makes vegetarian versions of gravy and stuffing, but it's just not the same.
-------------------- Officially Heartless Posts: 3065 | From: The Montgomery County of the West Coast- Berkeley, CA | Registered: Nov 2005
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-------------------- And always remember....when life hands you Lemons, ask for tequila and salt and call me over !!!!! Posts: 521 | From: St. Louis, MO | Registered: Mar 2006
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-------------------- "In perfume, as in underwear, the scantiest of applications provides the greatest of returns." -Silas Sparkhammer Posts: 858 | From: Arlington, Texas | Registered: Aug 2005
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posted
Use kosher salt, the sodium content is lower. Basic brine recipe is 1 cup of kosher salt and 1/2 cup brown sugar per gallon of water. If you want, you can boil a couple of cups of water and add plenty of peppercorns, ginger, sage, rosemary, etc., whatever floats your boat, and let simmer for a while, cool and then add to the brine. Brine overnight in fridge, or if you don't have enough room, buy a cheap foam cooler or place in a clean bucket inside a good cooler with ice in it.
Rinse brined bird well inside and out, and pat dry before cooking.
Posts: 1596 | From: Illinois | Registered: Sep 2002
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-------------------- And always remember....when life hands you Lemons, ask for tequila and salt and call me over !!!!! Posts: 521 | From: St. Louis, MO | Registered: Mar 2006
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Rhiandmoi
Ding Dong! Merrily on High Definition TV
posted
Well you use the derrick to lower and raise the turkey. So you can be as far away from the boiling hot oil as possible. It is a much bigger deal during the lowering when any sort of water escaping from the turkey can cause a boil over and serious problems.
-------------------- I think that hyperbole is the single greatest factor contributing to the decline of society. - My friend Pat.
posted
Yes, do it. It does not make it salty at all -- soemthing about the chemical composition in which the tukey does not absorb the salt -- but far moister and tastier.
quote:Originally posted by Sue Bee: Brine overnight in fridge, or if you don't have enough room, buy a cheap foam cooler or place in a clean bucket inside a good cooler with ice in it.
Or outside, if it's cold enough. Put it in a large pot with a heavy lid, and put a weight on the lid so wild animals don't get it. I put mine in my unheated garage, where it is plenty cold. Make sure if it's not fully immersed to get up in the middle of the night to turn it around.
quote: Rinse brined bird well inside and out, and pat dry before cooking.
Very important. Then flavor and cook as usual.
Pogue
-------------------- Let's drink to the causes in your life: Your family, your friends, the union, your wife. Posts: 11325 | From: Kentucky | Registered: Nov 2000
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posted
If you don't want to buy a bag...we bought a big paint bucket (5 gal?? maybe 10??) from Home Depot that we use every year...Just dedicate it to food, and wash it well after you're done, and there's plenty of room for the biggest of turkeys.
-------------------- "this could increase your brain power, or it could kill you..." "Increase my killing power, ehh???" Posts: 1153 | From: Houston, TX | Registered: Nov 2000
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posted
Slight turkey hijack ... for those of you who do not put stuffing in the turkey, what do you put in the cavity? I've always stuffed my turkey (yes, I know, salmonella), however my husband was just diagnosed with Celiac disease. While I'm sure I can make a gluten-free stuffing, the consistency of the bread is pretty different and will likely not cook well inside the turkey.
So ... what goes in there instead? Bay leaves? Oranges? Turducken?
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You could put a lemon cut in half and some rosemary stalks in the cavity. Oranges would be good, too.
-------------------- "When a stupid man is doing something he is ashamed of, he always declares that it is his duty."--George Bernard Shaw Posts: 19266 | From: Nashville, TN | Registered: Jun 2002
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-------------------- Give a man a fish, and you'll feed him for a day; give him a religion, and he'll starve to death while praying for a fish Posts: 2036 | From: Virginia | Registered: Jul 2002
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quote:Originally posted by UrbanRenewal: Slight turkey hijack ... for those of you who do not put stuffing in the turkey, what do you put in the cavity? I've always stuffed my turkey (yes, I know, salmonella),
Maybe all you foodies here can correct me, but I understood that there wasn't a risk of salmonella if you stuffed the turkey just before it was baked. The salmonella risk comes from stuffing it the night before it's baked. Is that wrong?
-------------------- "No Biblical hell could ever be worse than the state of perpetual inconsequence." Beatrice in Dangerous Beauty Posts: 1816 | From: Cayuga County, NY | Registered: Nov 2005
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quote:Originally posted by UrbanRenewal: Slight turkey hijack ... for those of you who do not put stuffing in the turkey, what do you put in the cavity?
A mixture of citrus fruits, apples, and spices. Generally a lemon, a lime, an orange (I use the juices to coat the turket pre-cooking), an apple, along with some bay leaves, rosemary and others spices I might find interesting at the time.
Pogue
-------------------- Let's drink to the causes in your life: Your family, your friends, the union, your wife. Posts: 11325 | From: Kentucky | Registered: Nov 2000
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I always stuff my bird. I know it may kill me, but oh, what a way to go!
I think that there are also issues of the stuffing cooking thoroughly, as well.
-------------------- "When a stupid man is doing something he is ashamed of, he always declares that it is his duty."--George Bernard Shaw Posts: 19266 | From: Nashville, TN | Registered: Jun 2002
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quote:Originally posted by AnglRdr: I always stuff my bird. I know it may kill me, but oh, what a way to go!
Sorry for the half-assed reply I'm about to give, but I'm coming up partially blank here. I remember an episode of Good Eats in which Alton did show how to do stuffing in the bird but still ensure it was safe. Problem is, I can't recall how he did it. It might have been a case of taking the stuffing out and finishing it by itself later.
I'll dig around and see if I can find more information, but my point is - there is a safe way of doing it (I just don't know what it is).
Wow. What a waste of a perfectly good post.
-------------------- Come on, come on - spin a little tighter Come on, come on - and the world's a little brighter Posts: 5595 | From: Columbus, OH : The Soccer Capital of America | Registered: Sep 2002
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Rhiandmoi
Ding Dong! Merrily on High Definition TV
posted
Cold stuffing in a cold bird is safe. And not leaving the stuffing in the bird all night the night before so that turkey juices don't permeate the stuffing and risk not being heated high enough to kill bacteria.
quote:If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
-------------------- I think that hyperbole is the single greatest factor contributing to the decline of society. - My friend Pat.
quote:Originally posted by AnglRdr: I always stuff my bird. I know it may kill me, but oh, what a way to go!
Sorry for the half-assed reply I'm about to give, but I'm coming up partially blank here. I remember an episode of Good Eats in which Alton did show how to do stuffing in the bird but still ensure it was safe. Problem is, I can't recall how he did it. It might have been a case of taking the stuffing out and finishing it by itself later.
I'll dig around and see if I can find more information, but my point is - there is a safe way of doing it (I just don't know what it is).
Wow. What a waste of a perfectly good post.
Part of it involved partially cooking the stuffing before putting it in the turkey, to ensure that turkey and stuffing both reach the proper tempurature without overcooking the bird. ETA: He put the stuffing in a cloth bag, microwaved it, and then put the bag in the turkey.
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posted
I always stuff my turkey with stove top stuffing which I fully cook ahead of time. I also check both the temperature of the meat and the stuffing before serving. Oh yeah, and because I serve 40 people I make a lot of extra stuffing on the stove too.
posted
Just make sure you use Kosher salt it wont be salty at all and it is truly moist. I got my recipe on about .com.
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Sara at home
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I read in Cook's Illustrated that the XL or XXL Ziploc Bags can be used as brining bags. They are food safe and a lot cheaper. The XXL bags seem to be the the same size as turkey brining bags nd they might be easier to fit into the refrigerator than a bucket.
-------------------- Assume that all my posts will be edited at least once. Dyslexic -- can't spell, can't type, can't proofread. Posts: 8317 | From: Reading, PA | Registered: Mar 2004
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quote:Originally posted by BeachLife: I always stuff my turkey with stove top stuffing which I fully cook ahead of time. I also check both the temperature of the meat and the stuffing before serving. Oh yeah, and because I serve 40 people I make a lot of extra stuffing on the stove too.
I did that for the first time this Thanksgiving. We'd always made the stuffing from scratch before that. Well, I hate to admit it, but that stove top stuffing is good! I'm not going back to homemade again.
-------------------- If you can keep your head when all about you are losing theirs, it's just possible you haven't grasped the situation. - Jean Kerr Posts: 18428 | From: Ontario, Canada | Registered: Nov 2001
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