Turkey in Brine

[PurpleChicken]

Quote:
No. It tenderizes the meat and makes it juicy.

 

[2468Chickensrgr8]

awwww..... thank you ...... very interesting....

 

[johnmayersquare]

Yes.........I did a brine last year and it was very wonderful......the best I have ever done! We ate at relatives this year, but that is the only way I would ever do a turkey from now on!

 

[2468Chickensrgr8]

I am going to try this at Christmas .....so would use just regular table salt?.....I am hungry for a Turkey sandwhich now!!!

 

[tonini3059]

No, I would urge you to not use regular salt since it contains iodine which would give the resulting product a metallic taste. I use kosher salt, but pickling salt would work, just remember that the two would measure out differently if you are using volumes. One of my favorite brines is 1lb salt to 1lb honey to 1 gal water. Dissolve the honey and salt in the water any way you see fit and add the bird after it has cooled. The brine doesn't take long to work its magic, maybe six hours, but it makes a huge difference. You can experiment if you want and adjust the time to your taste; the longer it soak the saltier it will be. As far as baking goes I start it at 500 for half an hour. After that I reduce the temp to 350 and place a piece of hd al foil over the breast and insert a thermometer into the breast and wait until it reaches 161. It may take 2 hours total for a 20lb bird, just watch the temp. I have made it this way for the last five years and everyone loves it.

 

[Buck Creek Chickens]

I have a recipe for a brine that uses bourbon, the best turkey you have ever had. (all the booze bakes out when you cook it, just the flavor is left)

 

[utahmethodist]

I know it's a little late (unless you're doing a bird for Christmas) but this link will give you all the directions you'll ever need for brining and roasting a turkey. I use Alton Brown's technique every year and it's never let me down.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html