- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brining a turkey, any suggestions?
Posted on 11/21/18 at 1:07 am
Posted on 11/21/18 at 1:07 am
Just using a simple salt brine, 1st time I have tried this.
Used 1/10 of the weight of the bird in Salt, Pepper and a few other spices. Leaving it on for 24-36 hours and then roasting on a rotisserie.
So, having never done this before, you don't wash to salt off... right? Probably a dumb question. I would think you leave it on, then will brush with butter prior to cooking.
Any help would be appreciated...
Used 1/10 of the weight of the bird in Salt, Pepper and a few other spices. Leaving it on for 24-36 hours and then roasting on a rotisserie.
So, having never done this before, you don't wash to salt off... right? Probably a dumb question. I would think you leave it on, then will brush with butter prior to cooking.
Any help would be appreciated...
7
Posted on 11/21/18 at 1:43 am to Razorback Reverend
I screwed up already, supposed to be 1.5% of birds weight in salt. Will wash it off tomorrow. Dang!
Aww Well, BP will be up a bit on Thursday!
Posted on 11/21/18 at 2:00 am to Razorback Reverend
You can brine with a heavier solution, just don't brine it as long. I've done quick brines many times and they turned out just fine. I have never washed the brine off, but I don't think it would matter one way or the other. The brine penetrates into the meat.
Posted on 11/21/18 at 4:07 am to Razorback Reverend
Are you dry brining, or wet brining?
This post was edited on 11/21/18 at 6:42 am
Posted on 11/21/18 at 5:18 am to Razorback Reverend
Should have dry brined.
Posted on 11/21/18 at 7:07 am to Razorback Reverend
Wash it off, dry with paper towels, season, and roast.
If I cook a Turkey it's going to be brined
If I cook a Turkey it's going to be brined
Posted on 11/21/18 at 7:55 am to Razorback Reverend
I made the brine last night. I put some oranges, fresh garlic, quartered an onion, rosemary, thyme, sage and salt. I was thinking about some cayenne but didn't. I left it out on the stove to cool overnight. Putting the bird in it for noon. So in 24 hours it will be ready to smoke.
Posted on 11/21/18 at 12:42 pm to Razorback Reverend
Posted on 11/21/18 at 2:00 pm to Razorback Reverend
quote:
Used 1/10 of the weight of the bird in Salt
How much water? A 3% salt water solution is standard protocol for wet brining. I don't wet brine anymore due to the opportunity cost of the whole process. Dry brining gets a better result with less involvement.
Posted on 11/21/18 at 4:32 pm to BigDropper
I dry Brined with just salt, black pepper, thyme, smoked paprika... and … I cant remember, lol
BUt I use way too much salt. Considering washing it off the skin a bit. Thanks folks!
BUt I use way too much salt. Considering washing it off the skin a bit. Thanks folks!
Posted on 11/21/18 at 4:34 pm to Razorback Reverend
You should rinse it all off, and re-season. The pepper, paprika, etc. won't do anything pre-cook, fyi.
There should be TOO MUCH salt so it needs to be removed.
There should be TOO MUCH salt so it needs to be removed.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News