Hey, what do you guys think about brining your turkey? Does it really make that much of a difference in the moistness of the bird? If so, does anybody have a favorite brine combination they would like to share? Thanks!
Posts: 1375 | Location: Seattle - next is Isla Mujeres,MX in December, then its Paris in March, then hopefully England! | Registered: 02 May 2005
I brined last year and my family said it was the best turkey I ever made, EVER!!! I got a free range, organic turkey from our local market. I can't say what a Butterball or other brand might taste like. But our's was delish.
One thing I've found when I've brined is that the stuffing and pan juices are more salty than usual. I compensate by cutting down on salt in the stufing; and using some previously-made turkey stock (made the day before with roasted wings and vegetables)to use with just some of the pan dripings when making the gravy.
Amy, when you brine the bird it is better not to fill the cavity with stuffing but instead cook it in another dish in the over. If you do need to stuff it, don't use salt at all in the mixture.
During my latest bout with insomnia, I read the title of the thread as "bringing your turkey". I thought, what, like along for a drive or shopping or something? Sometimes I feel isolated in Italy, but I have not resorted to my turkey for companionship yet.
brining is my only method of doin' a turkey now. we tried it two years ago w/ Alton Brown's method (Good Eats: Romancing the Bird) and it was a huge hit. even tried it last year head-to-head with a deep-fried turkey and it was equally good, but slightly more juicy.
never, never stuff. too many exponentials to deal with. easier to stuff the bird w/ aeromatics and cook your stuffing in the oven by itself.
this year we've already had one thanksgiving dinner w/ friends and used this recipe from Epicurious everyone at the party said it was one of the best birds they'd EVER had. please note: we did use AB's methods for brining and roasting and then we omitted the cream from the gravy and added a little sugar to counter act some of the salt.
there's no basting and no all-day roasting times (ours is ususally done in 'bout 3 hours).
good luck and have a very happy thanksgiving!
Lately it occurs to me what a long, strange trip its been
We are turkey fanatics and even go so far as to experiment with different ways of cooking the bird once or twice each year in November! Our experience is:
Brining does make a moister, somewhat more flavorful turkey...but not enough to make the process worth it! Although some say the gravy and stuffing are "saltier," both become simply far too salty to remedy, unless you make about one gallon of gravy. Also, think about what most people do to the turkey once its on the plate: it is usually covered with gravy and often eaten in the same bite with cranberry sauce, stuffing and/or potatoes. Any benefits of brining will be lost on all but the most discerning turkey aficionados.
So if you are serving the turkey as a somewhat stand-alone entree, then by all means brine. But if you are making a traditional holiday meal, brining does not improve the experience. Just my two cents!
Dan
Posts: 97 | Location: SF East Bay | Registered: 07 November 2005
Thanks for all the tips everyone...after all that I think I will pass on the brining as I fell ill on the weekend and am behind on everything!!! Happy Thanksgiving everyone!
Posts: 1375 | Location: Seattle - next is Isla Mujeres,MX in December, then its Paris in March, then hopefully England! | Registered: 02 May 2005
Thanks, Dan, for the insight. I had decided to brine this year and bought all the ingredients (except I was still trying to track down whole juniper berries as per Cristina's recipe). But I, too, am a little behind and am antsy about leaving my turkeys out in the garage as they brine: having nowhere near enough room in the fridge.
I have always gotten plenty of compliments with a "regularly" roasted turkey and it certainly isn't "left-over" for very long. I had never really considered the fact that its only one small part of a much larger menu. And that has made all the difference in my final decision not to brine this year.
Perhaps with a smaller turkey breast for a Sunday dinner later this winter...I do someday want to taste what all the excitement is about.
Two things, as for the salt... you don't need to put as much brine mixture in the water if you have a smaller turkey. My recipe from Williams Sonoma calls for 3 cups of brine to 1 gallon of water for a 20 lb turkey. Last year I had a 12 pound turkey so I adjusted accordingly. I used a little less water, and 1 1/2 cups of brine mix. I didn't think anything was too salty. And number two. You can get a premix brine solution with juniper berries & all along with a bag at Williams Sonoma. It's not that hard to do, (I live in Florida and I put mine in the bag and in a cooler of ice for 24 hours) and trust me, you won't believe how good your turkey will turn out. No matter how good your tradtional turkey is, this one is better.
You know what? There's always next year. If you don't feel like running around and stressing yourself out do your own thing. I just didn't want you to think it was too terribly hard to do. I'm getting ready to put mine in the bag this morning. I lay down a layer of ice in the cooler, put the turkey in the bag and pour in the mixture, then put down another layer of ice. Tonight I'll turn'er.
I watched Alton Brown do his the other night and he didn't have juniper berries. He also poured his brine into a 5 gallon clean white plastic paint bucket with ice stuck the turkey in it breast first and then set it in his kitchen pantry. He said that you didn't have to worry too much about bacteria because they hate the salt.
What ever you make or do it will be wondeful because you will be with your family. We had to have pizza one year because I burned the wretched bird so bad that nobody could eat it.
So many decisions! I think we all need a good brining ourselves! Growing up my parents were both pretty good drinkers and invited lots of friends in addition to family for Thanksgiving. Inevitably at least one person would drink entirely too much and make a horrible scene, and it happened so often that we came up with an award (which we kids kept a secret): the GUEST FROM HELL Award!
Awarded as recently as 2 years ago to my sister-in-law (the hostess!) who was incoherent by 2p.m. - my 7 year old daughter went so far as to quietly hand me a note which read: "I think Aunt --- has had too much to drink." Ahh, good times.
Good luck all!
Dan
Posts: 97 | Location: SF East Bay | Registered: 07 November 2005
Originally posted by dpb: Inevitably at least one person would drink entirely too much and make a horrible scene, and it happened so often that we came up with an award (which we kids kept a secret): the GUEST FROM HELL Award!
Dan--Many years ago, my sisters and I started playing "Dysfunctional Family Bingo" at large family gatherings. Beforehand, we'd make up bingo cards, and in each square was one of the annoying/fabulously kooky/teeth-grinding events that were a constant. Things like Uncle B. making an off-color joke; cousin A telling him off; Grandma saying this was the best turkey ever, cousin D telling someone they'd gained a bit of weight, etc. We'd sneak off to mark our cards, and have a blast waiting for the next jaw-dropping moment.
Well, we ended up bagging the brining this year. While our flight landed on time, they couldn't get the plane's luggage doors open and by the time we got to my parents and got to sleep, it was after one in the morning. So yesterday, by the time I did the prep cooking (and shopping) I was too tired .
Amy, what are you waiting for. You could be a multi-millionare from marketing Disfunctional Family Bingo. What a hoot!!! When I read this to my girls they said they were going to go make their cards.
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