Do you brine your turkey? - The DIS Discussion Forums

mommytotwo · 11-19-2012, 05:06 PM

If so, could you share your recipe, and any tips.

honeydiane1953 · 11-19-2012, 05:18 PM

No but if you want to brine everyone raves about Alton Brown's recipe. Go to foodnetwork.com and click on Alton Brown and he'll have it for you.

okeydokey · 11-19-2012, 05:20 PM

I use the Alton Brown Method. It makes a moist, flavorful bird. Just make sure you rinse it well if you are planning on making gravy from the drippings, otherwise the gravy is too salty.

Hrhpd · 11-19-2012, 05:27 PM

Quote:

Originally Posted by mommytotwo

If so, could you share your recipe, and any tips.

Yes. I used Alton Brown's recipe years and years. Then last year I tried Emeril's beer brine recipe.

Emeril's was far, far superior to Alton's.

I double the recipe because we usually cook a 20+lb turkey:

Emeril's Beer-Brined Turkey

Ingredients
2 quarts apple cider
2 cups dark brown sugar, packed
2 cups kosher salt
1/4 cup black peppercorns
1 tablespoon juniper berries
4 bay leaves
1 cinnamon sticks (3-inch)
1 teaspoon whole cloves
4 quarts dark beer
1 turkey (8- to 10-pound)

Cooking Directions
Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.

Combine the mixture with the beer in a 40-quart cooler, or large plastic container. Place the turkey in the brine and, if necessary, weigh down with heavy dinner plates to completely submerge. Cover with plastic and refrigerate for 24 hours.

Pooh67_68 · 11-19-2012, 05:34 PM

Patsy here is a few recipes from food network cooks. I have not tried any of them so not sure how easy they are or how they taste.

http://www.foodnetwork.com/recipes/e...ipe/index.html

http://www.foodnetwork.com/recipes/a...pe2/index.html

http://www.foodnetwork.com/recipes/s...ipe/index.html

http://www.foodnetwork.com/recipes/r...ipe/index.html

mommytotwo · 11-19-2012, 08:55 PM

Thank you everyone for the recipes, and suggestions. Hope all of you have a Happy Thanksgiving!

Kennywife · 11-19-2012, 09:19 PM

ITA about the Alton Brown recipe. It's awesome!

LukenDC · 11-19-2012, 10:44 PM

I use the brine from Williams & Sonoma. It's amazing!

low-key · 11-19-2012, 10:49 PM

nope dont bring mine, my sister makes it at her house , she would be mad if everyone brang there own turkey

mhsjax · 11-20-2012, 07:44 AM

Ok, is it just me, but how can anyone put cloves or cinnamon or cloves or anything like that on a turkey. OMG the though just makes me sick. I don't want those spices on my meat. I can taste a clove from a mile away. I know I am in the minority but it would just completely ruin the turkey for me. And don't even get me started on the gravy from this. Or somehow do you not taste it? I really want to know. My neighbor keeps trying to get to me to try it and I told her when hell freezes over.

shinysparklybubbles · 11-20-2012, 07:47 AM

Quote:

Originally Posted by mhsjax

Ok, is it just me, but how can anyone put cloves or cinnamon or cloves or anything like that on a turkey. OMG the though just makes me sick. I don't want those spices on my meat. I can taste a clove from a mile away. I know I am in the minority but it would just completely ruin the turkey for me. And don't even get me started on the gravy from this. Or somehow do you not taste it? I really want to know. My neighbor keeps trying to get to me to try it and I told her when hell freezes over.

I agree %100 with this. I hate cloves.

kimmar067 · 11-20-2012, 08:52 AM

....I usually buy the brining packet at Whole Foods and leave the bird in for a day...

Kitzka · 11-20-2012, 10:42 AM

Quote:

Originally Posted by mhsjax

Ok, is it just me, but how can anyone put cloves or cinnamon or cloves or anything like that on a turkey. OMG the though just makes me sick. I don't want those spices on my meat. I can taste a clove from a mile away. I know I am in the minority but it would just completely ruin the turkey for me. And don't even get me started on the gravy from this. Or somehow do you not taste it? I really want to know. My neighbor keeps trying to get to me to try it and I told her when hell freezes over.

I hate cloves too. I omit it from every reciepe that calls for it. yuck! I think it's something with the smell. I can smell/taste it in pumpkin pies. I love pumpkin pie when I make it (no cloves!)

luvmy3jewels · 11-20-2012, 10:48 AM

We usually brine our turkey if we are roasting it. I use the pioneer woman's turkey brine recipe and it always turns out moist and delicious!

NotUrsula · 11-20-2012, 11:12 AM

No matter what recipe you use, here is a hugely important caveat: DO NOT SUBSTITUTE TABLE SALT FOR KOSHER SALT!!!!

Many, many people make that mistake and live to regret it. Kosher salt is not as strong as table salt, and it also does not penetrate the meat as easily. Table salt will exponentially increase the saltiness.

I rinse the bird inside and out in cold running tap water for a good twenty minutes after I take it out of the brine. It takes work to remove the excess salt that is under the skin, but be sure to do it, because that is where most of it gathers.

I still stuff the bird, but with a brined bird you have to make adjustments: do not put any salt in the stuffing mixture, and also reduce the liquid that you add to it. (All of the components that I put in my stuffing are already cooked; you could eat the mix raw and it would not hurt you. I never use egg in stuffing.)

11-19-2012, 05:06 PM	#1
mommytotwo From the Aloha State Gardening is a fun and rewarding hobby Join Date: Feb 2004 Posts: 78,223	Do you brine your turkey? If so, could you share your recipe, and any tips.

11-19-2012, 05:18 PM	#2
honeydiane1953 DIS Veteran Join Date: Jun 2009 Location: central ga Posts: 2,728	No but if you want to brine everyone raves about Alton Brown's recipe. Go to foodnetwork.com and click on Alton Brown and he'll have it for you. __________________ A dream is a wish your heart makes when you're fast asleep

11-19-2012, 05:34 PM	#5
Pooh67_68 1st Tag Donated DH gave me roses ... just because :) Someone please take pity on me, and send me a small piece of pecan pie Join Date: Aug 2003 Location: 5 miles from Pocono Raceway. Posts: 46,118	Patsy here is a few recipes from food network cooks. I have not tried any of them so not sure how easy they are or how they taste. http://www.foodnetwork.com/recipes/e...ipe/index.html http://www.foodnetwork.com/recipes/a...pe2/index.html http://www.foodnetwork.com/recipes/s...ipe/index.html http://www.foodnetwork.com/recipes/r...ipe/index.html __________________ Heidi

11-19-2012, 09:19 PM	#7
Kennywife Sometimes miracles take a little time Join Date: Oct 2008 Location: online Posts: 1,429	ITA about the Alton Brown recipe. It's awesome! __________________ Siggy under construction.....

11-19-2012, 10:44 PM	#8
LukenDC DIS Veteran Join Date: Dec 2004 Location: Washington, DC Posts: 4,708	I use the brine from Williams & Sonoma. It's amazing! __________________ September 2005 WDW Poly/AKL September 2006 Portofino Bay/WDW Boardwalk Inn July 2007 Grand Floridian September 2007 WDW Poly/UO Portofino Bay September 2008 WDW Poly/UO Hard Rock December 2008 WDW Coronado Springs August 2009 Polynesian September 2009 Yacht Club September 2010 Polynesian September 2011 AKL July 2012 Aulani October 2012 AKL September 2013 BWI

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11-19-2012, 05:20 PM	#3
okeydokey Frosty the Snowman scared me as a child It will always be beautiful no matter what it looks like naked Join Date: Aug 2006 Location: N. Florida Posts: 8,069	I use the Alton Brown Method. It makes a moist, flavorful bird. Just make sure you rinse it well if you are planning on making gravy from the drippings, otherwise the gravy is too salty.

11-19-2012, 08:55 PM	#6
mommytotwo From the Aloha State Gardening is a fun and rewarding hobby Join Date: Feb 2004 Posts: 78,223	Thank you everyone for the recipes, and suggestions. Hope all of you have a Happy Thanksgiving!

11-19-2012, 10:49 PM	#9
low-key DIS Veteran Join Date: Apr 2011 Posts: 3,925	nope dont bring mine, my sister makes it at her house , she would be mad if everyone brang there own turkey

11-20-2012, 07:44 AM	#10
mhsjax DIS Veteran Join Date: Mar 2006 Location: Jacksonville, Fl Posts: 7,686	Ok, is it just me, but how can anyone put cloves or cinnamon or cloves or anything like that on a turkey. OMG the though just makes me sick. I don't want those spices on my meat. I can taste a clove from a mile away. I know I am in the minority but it would just completely ruin the turkey for me. And don't even get me started on the gravy from this. Or somehow do you not taste it? I really want to know. My neighbor keeps trying to get to me to try it and I told her when hell freezes over.

11-20-2012, 08:52 AM	#12
kimmar067 Kimmie Moo Boo Boo I’m SERIOUS..milk just fell from my --- udder Join Date: Mar 2001 Location: "Exit 16W" of the Land of the Last! Posts: 77,920	....I usually buy the brining packet at Whole Foods and leave the bird in for a day... __________________ July 1992~off-site Dec 1999~CSR Feb 2001~DxL Nov 2001~Dolphin July 2002~CBR Aug 2002~WL Feb 2005~AKL/concierge Feb 2005~AKL Aug 2006~PoP C Aug 2006~AKL Dec 2007~DolphinJuly/Aug 2010~Mystic Dunes "That's IT! The absolutely, positively VERY LAST Marino....." "We WEREN'T the 'Castle Family', We Didn't..." "The Trippie Who Hath..."

11-20-2012, 10:48 AM	#14
luvmy3jewels DIS Veteran Join Date: Nov 2006 Location: NC Posts: 920	We usually brine our turkey if we are roasting it. I use the pioneer woman's turkey brine recipe and it always turns out moist and delicious! __________________

11-20-2012, 11:12 AM	#15
NotUrsula DIS Veteran Join Date: Apr 2002 Location: USA Posts: 13,882	No matter what recipe you use, here is a hugely important caveat: DO NOT SUBSTITUTE TABLE SALT FOR KOSHER SALT!!!! Many, many people make that mistake and live to regret it. Kosher salt is not as strong as table salt, and it also does not penetrate the meat as easily. Table salt will exponentially increase the saltiness. I rinse the bird inside and out in cold running tap water for a good twenty minutes after I take it out of the brine. It takes work to remove the excess salt that is under the skin, but be sure to do it, because that is where most of it gathers. I still stuff the bird, but with a brined bird you have to make adjustments: do not put any salt in the stuffing mixture, and also reduce the liquid that you add to it. (All of the components that I put in my stuffing are already cooked; you could eat the mix raw and it would not hurt you. I never use egg in stuffing.)

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