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Brining a Turkey
Posted on 11/23/08 at 6:16 pm
Posted on 11/23/08 at 6:16 pm
Never brined a turkey before. I only hear good things about it so I want to try this year. I am looking for the "Dummy's Guide to Brining a Turkey". I would like to know how to brine and for how long. I have seen many different methods and recipes online so I just need one that has been tested. I have access to a walk-in cooler at my restaurant and many commercial size storage containers. Thanks in advance for any help. 
4
Posted on 11/23/08 at 8:52 pm to EMILIO
Posted on 11/23/08 at 9:28 pm to EMILIO
1 cup table salt to 1 gallon of liquid. You can use any kind of liquid, add sugar, spices and seasonings. I like to keep it simple by only using water and salt. I inject a marinade after brining.
Brine a whole turkey overnight. Rinse thoroughly after taking it out of the brine. This would be the time to inject a marinade if you want.
Type of salt matters. 1 cup table salt = 1 1/2 cup kosher salt.
Brine a whole turkey overnight. Rinse thoroughly after taking it out of the brine. This would be the time to inject a marinade if you want.
Type of salt matters. 1 cup table salt = 1 1/2 cup kosher salt.
Posted on 11/24/08 at 6:30 am to JustSmokin
quote:
Type of salt matters
I am going to try this out-do you recommend one salt over another, or are results about the same (minding the changed amount)?
Posted on 11/24/08 at 7:49 am to Icansee4miles
I use kosher salt, but I don't think it really matter.
ETA: This is a pretty good explanation of brining. LINK
ETA: This is a pretty good explanation of brining. LINK
This post was edited on 11/24/08 at 7:55 am
Posted on 11/24/08 at 7:53 am to EMILIO
Posted on 11/24/08 at 7:55 am to JustSmokin
KOSHER is much better to me, it tastes much cleaner but you need 1 1/2 cups per gallon of water because it is more pure. I place my bird in a xxl ziplock with the brine, get the air out, set it in an iglo and put a 10-20lb bag of ice on it and let her rip. Now, BE CERTAIN to rinseit VERY well, you need the brine off of the outside and cannot wash the juices out of the meat. ALSO understand that the skin is brined too so it won't brown and crisp up like u may be used to. Brining is great and I just do salt and water,no sugar,spices etc etc..
Posted on 11/24/08 at 8:27 am to charlied
charlie-do you mean the skin won't crisp up even when deep frying? Might have to rethink, as I love me some turkey cracklings...
This post was edited on 11/24/08 at 8:28 am
Posted on 11/24/08 at 8:30 am to Icansee4miles
then take the skin off b4 you brine if ur gonna fry because it is dangerous to put it in oil when it contains so much water, could really cause a grease eruption possibly.
Posted on 11/24/08 at 8:32 am to Icansee4miles
That is one of the negatives of brining, but you can offset that a little by letting it air dry in the frig for several hours.
Posted on 11/24/08 at 8:33 am to charlied
Nah, I've never seen or heard of that happening. Air dry it in the frig works fine.
This post was edited on 11/24/08 at 8:34 am
Posted on 11/24/08 at 9:14 am to JustSmokin
having seen a grease eruption at a neighboring tilgat I am just over attentive but yes you are correct,air drying in the fridge should help the outside.
Good Luck and GREAT Eating!!!
Good Luck and GREAT Eating!!!
Posted on 11/24/08 at 9:25 am to EMILIO
We brined one for the Tulane tailgate and it was the best turkey we've ever fried. It stayed so moist. We used 1 cup of salt per gallon of water. And the rule of thumb is 1 hour of brining per pound of turkey. Here's a recipe we're trying for Thanksgiving:
3 cups Apple juice
1 gallon water
1 cup bourbon
2 cup salt
1/2 cup brown sugar
If the brine doesn't cover the turkey completely, either double it or turn the turkey a couple of times during bringing. Take it out and pat dry with paper towels and do like the others recommend, let it air dry in the fridge for an hour or so. We also injected it with Cajun butter before we fried. You will never fry another turnkey without brining, once you try it. Delish!
3 cups Apple juice
1 gallon water
1 cup bourbon
2 cup salt
1/2 cup brown sugar
If the brine doesn't cover the turkey completely, either double it or turn the turkey a couple of times during bringing. Take it out and pat dry with paper towels and do like the others recommend, let it air dry in the fridge for an hour or so. We also injected it with Cajun butter before we fried. You will never fry another turnkey without brining, once you try it. Delish!
Posted on 11/24/08 at 9:37 am to Cajungal
guess I am a purist but I prefer kosher 1 1/2 to 1 ratio but no matter what, it will be superb if you cover it in brine and leave it long enough. Chick and pork are superb brined as well by the way too..........
Posted on 11/24/08 at 11:13 am to charlied
Where can I find one of those huge ziplock bags? I have never seen one.
Posted on 11/24/08 at 12:48 pm to EMILIO
most grocery stores have the,i get mine at albertsons in lafayette.they are so easy,just be sure they are closed well so the bring doesn't dribble out.
Posted on 11/24/08 at 12:59 pm to charlied
Wow, never noticed one. Just seen the gallon size. Thanks charlie.
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