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Message
Brining you turkey
Posted on 12/22/13 at 2:10 pm
Posted on 12/22/13 at 2:10 pm
Got a "natural" turkey for one if our dinners. 18 lbs. I've used Alton Browns brine before with good results but was looking for something different. Also, I know the rule of thumb is an hour per pound for brining but that doesn't seem long enough.
Any recommendations for a "recipe" for the brine?
Any recommendations for a "recipe" for the brine?
This post was edited on 12/22/13 at 2:12 pm
6
Posted on 12/22/13 at 2:16 pm to pooponsaban
Alton Brown has a good recipe.
Posted on 12/22/13 at 2:32 pm to pooponsaban
Good luck. I bought one of those expensive, natural turkeys for Thanksgiving and it was not good. Used my normal brine formula and did not like the way it turned out.
I will never buy another one of those again, it was a waste of money. Butterball here on out.
I will never buy another one of those again, it was a waste of money. Butterball here on out.
Posted on 12/22/13 at 3:27 pm to pooponsaban
MSG, kosher salt, peppercorns. Ice bath brine
Posted on 12/22/13 at 6:03 pm to pooponsaban
I dry brined for the first time this thanksgiving. I will not go back to wet brining again.
Posted on 12/22/13 at 6:51 pm to pooponsaban
https://www.smoking-meat.com/october-2010-smoked-bone-in-turkey-breast
This one is a good brine. I've used it several times. It has a little crab boil in it that makes it interesting, not overpowering.
This one is a good brine. I've used it several times. It has a little crab boil in it that makes it interesting, not overpowering.
Posted on 12/22/13 at 7:10 pm to pooponsaban
Fried 2-Butterball fresh 12.5 lb turkeys and 6 lb pork loin Saturday. I do not like heavy salt flavor so went:
2 cups sugar
1.75 cups kosher salt
12 oz apple juice
Fresh cracked and whole peppercorns
Thyme, Rosemary, about 10 bay leaves that I broke up
Warmed up water, dissolved salt/sugar then added everything except water and let sit for 40 minutes in the pot then put that and 2.5 gallons of water on the birds and 10 lbs of ice.
The ice had melted significantly when pulling the first bird after brining 17 hours. The fresh Butterball only has water added to it, so would probably increase the salt to 2 cups or a little more to account for ice dilution, but still was great flavor. Threw the loin in the brine for 3-hrs then injected it and it was awesome.
2 cups sugar
1.75 cups kosher salt
12 oz apple juice
Fresh cracked and whole peppercorns
Thyme, Rosemary, about 10 bay leaves that I broke up
Warmed up water, dissolved salt/sugar then added everything except water and let sit for 40 minutes in the pot then put that and 2.5 gallons of water on the birds and 10 lbs of ice.
The ice had melted significantly when pulling the first bird after brining 17 hours. The fresh Butterball only has water added to it, so would probably increase the salt to 2 cups or a little more to account for ice dilution, but still was great flavor. Threw the loin in the brine for 3-hrs then injected it and it was awesome.
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