Cruzette
Santa Cruz, CA
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Here’s is part of an article I found in our local newspaper. Brine recipe to follow:
Per Jack Bishop, of Cook’s Illustrated magazine, Brining is a technique in which the turkey is bathed in seasoned salt water to help retain moisture during roasting. White meat tends to overcook and dry out during roasting, before the dark meat cooks thoroughly.
Brining is essentially what Butterball has been doing for decades. It’s not necessary to brine a Butterball turkey or any other turkey that has been plumped with a salted, season solution, such as a kosher bird. Be sure to read the label. The turkey and the drippings can become too salty.
Sugar needs to be added to the brine to balance the salt. Sugars will penetrate the skin and help with browning. Brown sugar is better than regular sugar and gives a more caramelized flavor.
You will need a container that is big enough to hold the turkey, but small enough to fit in your refrigerator. Alternatively you purchase a brining bag at the grocery or kitchen store.
Brown Sugar Turkey Brine
Note: for more flavor, you can also add whole peppercorns, cumin, coriander and crushed garlic to the brine.
Makes enough brine for a 14 to 16 lb. turkey.
1 cup kosher salt
½ cup brown sugar
4 quarts cold water
In a large bucket or brining bag, dissolve the salt and sugar in the water. Submerge the turkey in the brine and refrigerate 6 to 8 hours.
When ready to roast, remove the turkey, rinse under cool water, and then pat dry with paper towels.
FYI – I personally use a medium size ice chest that has been scoured with a bleach solution and rinsed well for my turkey brining. Make sure bird is submerged in the brine and add plenty of ice.
Got a brine recipe or brining hint? Please share!
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Super_Dave
Sacramento, CA
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It slipped to page 2 but we have a 3 page brine thread here.
http://www.rv.net/forum/index.cfm/fuseaction/thread/tid/23375859/page/1.cfm
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Cruzette
Santa Cruz, CA
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Thanks Super Dave, here's a link Brine Recipes
I thought this article was interesting about the Butterball turkeys, they are already brined. As are all kosher turkeys.
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SWMO
Southwest Missouri
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As far as I know, all self basting turkeys are in a brine solution and shouldn't be brined at home.
Alton Brown suggest one that is 1# salt and 1# brown sugar to 6 qts of water. Once the turkey is in the brine you add 5# of ice, this is for a 14-16 lbs bird.
This one is probably the most simple to do.
I never use anything but canning salt for my rubs or to brine, its the only one that has no additives. I don't know that it matters, but I don't see the need for a non-caking additive in a brine or rub.
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Texas Roadrunner
San Antonio, Tx.
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I line my cooler with a new trash compactor bag, place the turkey in the bag,breast side down. DH holds the bag at the top and pulls it up to make it smaller and then I pour in the brine. Next I secure the bag with a twistie and lay a bag of ice on top. This works well and frees more space in the frig.
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Cruzette
Santa Cruz, CA
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Teax Roadrunner wrote:I line my cooler with a new trash compactor bag, place the turkey in the bag,breast side down GREAT tip!
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SWMO
Southwest Missouri
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Quote:AND poultry should be cooked to an internal temp of 180 degrees....
While I agree with most of your post, I've never heard this. Then again most states don't need stickers warning people not to eat lead sinkers either.
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Super_Dave
Sacramento, CA
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The key to not over cooking the turkey is to pull it before it reaches full done internal temperature in the oven as the bird continues to cooks for as long as 30 minutes after it is removed from the oven. For best results, pull the turkey out about 10 degrees before it has reached your ultimate desired temp.
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Cruzette
Santa Cruz, CA
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Here's a link to Butterball's website on brining.
Brining tips & Recipe
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ratherBcampin
Nice, CALIFORNIA 95464 And DANG proud of it!
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Super_Dave wrote:The key to not over cooking the turkey is to pull it before it reaches full done internal temperature in the oven as the bird continues to cooks for as long as 30 minutes after it is removed from the oven. For best results, pull the turkey out about 10 degrees before it has reached your ultimate desired temp. GOOD tip....Thanks!
O.K....Just checked my book (for the test) it says...180 degrees but the cooking instructions on my turkey says 170....My meat thermometer instructions say 165...LOL!
I think I'll follow Daves idea...LOL!
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