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Brining Turkey
Posted on 11/24/09 at 6:52 pm
Posted on 11/24/09 at 6:52 pm
I got a 23 lb bird that I am going to brine tomorrow...How much salt/sugar? I also want to give it a lil cajun spice? Can I just add Emeril's Essence to the brine?
2
Posted on 11/24/09 at 7:09 pm to Neauxla
quote:
Neauxla
That is a big turkey. 2-gallons of water, 2-cups of kosher or sea salt, one cup of brown sugar and a handful of whole peppercorns. No need for anything else. Rinse the turkey very well and pat dry. Enjoy!!
Posted on 11/24/09 at 7:16 pm to glassman
Do you soak it one hour per pound?
Posted on 11/24/09 at 7:26 pm to yellowfin
quote:
Do you soak it one hour per pound?
Overnight is usually ok. That gives osmosis enough time to break down the cell walls.
ETA: I don't buy frozen turkeys, only fresh.
This post was edited on 11/24/09 at 7:27 pm
Posted on 11/24/09 at 7:28 pm to glassman
quote:
That is a big turkey. 2-gallons of water, 2-cups of kosher or sea salt, one cup of brown sugar and a handful of whole peppercorns. No need for anything else. Rinse the turkey very well and pat dry. Enjoy!!
I am doing a 13 pound bird but I may put in a spring of fresh rosemary.
Posted on 11/24/09 at 7:33 pm to osunshine
quote:
am doing a 13 pound bird but I may put in a spring of fresh rosemary
Put that in the cavity along with a couple of celery stalks, a roughly cut onion and a couple of sprigs of fresh thyme. Coat the outside of the turkey with canola oil.
Posted on 11/24/09 at 9:42 pm to glassman
quote:
am doing a 13 pound bird but I may put in a spring of fresh rosemary
Put that in the cavity along with a couple of celery stalks, a roughly cut onion and a couple of sprigs of fresh thyme. Coat the outside of the turkey with canola oil.
can you do that if you're smoking it?
Posted on 11/24/09 at 9:46 pm to heypaul
quote:
can you do that if you're smoking it?
Yes.
Posted on 11/24/09 at 9:48 pm to glassman
quote:
Yes.
Cool
I've smoked everything but a turkey
gonna give it a try!!
Posted on 11/24/09 at 9:54 pm to glassman
quote:Not a turkey expert but many will say a frozen turkey is more fresh than a nonfrozen bird.
I don't buy frozen turkeys, only fresh.
Posted on 11/24/09 at 10:21 pm to Neauxla
On TV9 news tonight at 5pm, Chef Folse did a brined turkey and the recipe is listed on the recipe site on their page under Stirrin It Up, Meat. It was for a twelve lbs turkey I think but I guess you could just double the recipe for a 24 pound bird.
Posted on 11/24/09 at 10:46 pm to OTIS2
quote:
Not a turkey expert but many will say a frozen turkey is more fresh than a nonfrozen bird.
Not the one I do. Northshore farm, slaughtered two days prior from an organic farm. Want to bet?
Posted on 11/24/09 at 10:49 pm to tabori46
rule of thumb is one gallon water, one cup salt. enough to cover and that is all I use.
If you want to add sugar, cloves, whatever just follow the above and go from there.
Should go for twenty four hours. When done, rinse well, stuff cavity with onion,carrot,celery,garlic,apple,whatever and roast for whatever time.
If you want to add sugar, cloves, whatever just follow the above and go from there.
Should go for twenty four hours. When done, rinse well, stuff cavity with onion,carrot,celery,garlic,apple,whatever and roast for whatever time.
Posted on 11/25/09 at 8:05 am to glassman
quote:
That is a big turkey
Yeah I have no idea why they bought such a behemoth! So no go on my Emeril's Essence?
Posted on 11/25/09 at 8:09 am to Martini
quote:
rule of thumb is one gallon water, one cup salt. enough to cover and that is all I use.
If you want to add sugar, cloves, whatever just follow the above and go from there.
I was told to never put more salt than sugar or you might get a bird too salty to eat?
I always put equal parts sugar and salt. But if you've done it with salt alone...
Posted on 11/25/09 at 8:27 am to tabori46
quote:
On TV9 news tonight at 5pm, Chef Folse did a brined turkey
The brilliance I recognised in what I saw was him using a big Igloo water cooler with Ice Water such that the bird stays cool. I had always put the bird in a Stock Pot, then put the Pot inside a huge Ice Chest with ice..............
Posted on 11/25/09 at 8:29 am to TreeDawg
quote:
The brilliance I recognised in what I saw was him using a big Igloo water cooler with Ice Water such that the bird stays cool. I had always put the bird in a Stock Pot, then put the Pot inside a huge Ice Chest with ice..
you don't have a beer fridge in the garage?
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