Brining your Turkey

[JodyLynC]

Does anyone else do this? A few years ago I saw Alton Brown brine a turkey on Good Eats. I was never a fan of turkey so I thought I would give it a try. My turkey is now a family favorite! It is so moist, flavorful, and tender. I would never go back to not brining my turkey.

So, does anyone else do this?

 

[wmjivey]

Yep I do it alright, I also brine my chicken for BeerButt Chicken. Ummm Goood!

The Man

 

[NatashaDisneyCM]

yes, this is my second year doing it, and I just finished putting it in the frig!
but I use Williams Sonoma brand. I did have a mishap today thou, and some liquid spilled on my carpet!!!!! But all is not lost!
This year I did not use just straight water with it. I used Apple Cider instead, and the ice cold water I am suppose to use.

I will pre make my stuffing later and then tomorrow I will stuff it and throw it in a bag. I did not do that last year. I am just to tired this year to care much!! lol. I thought it might be easier for me.

I love the way Brining comes out...it cannot be beat!!

 

[okeydokey]

Yes, I used Alton Brown's recipe last year and loved it. I will be brining mine overnight tonight the same way.

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

 

[JodyLynC]

yes, this is my second year doing it, and I just finished putting it in the frig!
but I use Williams Sonoma brand. I did have a mishap today thou, and some liquid spilled on my carpet!!!!! But all is not lost!
This year I did not use just straight water with it. I used Apple Cider instead, and the ice cold water I am suppose to use.

I will pre make my stuffing later and then tomorrow I will stuff it and throw it in a bag. I did not do that last year. I am just to tired this year to care much!! lol. I thought it might be easier for me.

I love the way Brining comes out...it cannot be beat!!

I use Alton's recipe. I made it last night and put it in the fridge. The bird will go in the brine tonight. I can't wait!!

 

[PixiePop]

We brined our turkey for the first time last year and it was declared the best turkey ever! We are definately doing it again this year.

 

[eeyore65]

I do a deconstructed turky and brine. I am also using Wiliam Sonoma this year. Usually make it myself - but this was so much easier! Turkey parts go in to the bath tonight.

 

[JodyLynC]

I do a deconstructed turky and brine. I am also using Wiliam Sonoma this year. Usually make it myself - but this was so much easier! Turkey parts go in to the bath tonight.

So, wait, you cut the turkey into pieces and then brine it? For how long? How long do you cook it? Do you buy the turkey in pieces or cut it yourself?

 

[luvmyfam444]

I did it last year & it was great -but a little too salty....

mom is buying a smoked one this year so I don't have to do any of that - but otherwise I'd do it again.

 

[luvmy3jewels]

I brined my first turkey last weekend and it was wonderful!!! Unquestionably the best one I have ever cooked. I used a recipe off FoodNetwork that called for water, brown sugar, salt, rosemary, thyme, oranges, and a lemon.
I can highly recommend brining!

 

[Chicago526]

I get mine pre-brined. I did try it one year on my own (Alton Brown method) and I honestly didn't notice a difference. But the pre-brined one I get is wonderful compared to the non-brined ones!

 

[Mom-to-2-Princesses]

I brined my first turkey last weekend and it was wonderful!!! Unquestionably the best one I have ever cooked. I used a recipe off FoodNetwork that called for water, brown sugar, salt, rosemary, thyme, oranges, and a lemon.
I can highly recommend brining!

You used Emeril's recipe -- that is the one I am doing this year. Last year I did Alton Brown's recipe and it was fabulous!!!!!!!

 

[eeyore65]

I follow a recipe for deconstructed turkey on epicurious.com. I just buy the pieces we like - so a big turkey breast and one leg is enough for us. I brine and roast the pieces on a high temp. Everything comes out fast and perfect as the white meat does not get overdone to get the dark done. I will never go back to a whole bird!

 

[aprilgail2]

We don't use salt on any of our foods so I think that brining a turkey would make it way way to salty for us.

 

[JodyLynC]

I follow a recipe for deconstructed turkey on epicurious.com. I just buy the pieces we like - so a big turkey breast and one leg is enough for us. I brine and roast the pieces on a high temp. Everything comes out fast and perfect as the white meat does not get overdone to get the dark done. I will never go back to a whole bird!

Wow!! I will have to remember this for next year! Thanks for sharing!

 

[amyy]

I plan to do this for the first time this year. Do I have to have the turkey totally submerged? I can't find anthing big enough. I was hoping a little bit could stick up and I would try and rotate the turkey.

 

[JodyLynC]

I plan to do this for the first time this year. Do I have to have the turkey totally submerged? I can't find anthing big enough. I was hoping a little bit could stick up and I would try and rotate the turkey.

Definitely keep it totally submerged. Alton suggests getting a large sturdy bucket with a lid. Some people have also used a cooler. Just keep in mind that it will get stinky and you might not be able to get the stink completely out of plastic.

 

[amyy]

I did buy some bags for food. I will line whatever I can find with them. Maybe I should just buy a mop bucket.

Will it stink up the other food in the fridge? I was planning to do some pies tonight.

thanks

 

[JodyLynC]

I did buy some bags for food. I will line whatever I can find with them. Maybe I should just buy a mop bucket.

Will it stink up the other food in the fridge? I was planning to do some pies tonight.

thanks

I see you live in Maine. Is it pretty cold out there? If you are using Alton's recipe which adds in ice and water with the Turkey, you can put the turkey in a cool room such as a basement or garage as long as the turkey is submerged. Alton explains how the brine acts as a preservative. (full episode here - http://www.foodnetwork.com/videos/romancing-the-bird/43728.html

I live in Ohio and keep my pot in the coldest part of the garage. I've done this for 3 or 4 years and never had a problem.

If you must keep in fridge have an open box of baking soda to help absorb the extra odor.

 

[lacrosse_lady72]

Count us in as Turkey briners. It's so dang good.