Do you brine your turkey?

[elan]

and are you happy with the results?

 

[tevagirl]

Yes and absolutely!

 

[lynxstch]

used Alton Brown's recipe..it was just 'okay' for us..this year we are going to try fried turkey..we have a turkey fryer that's been sitting in it's box just waiting for us to get brave enough..lol

 

[mfd25wife]

and are you happy with the results?

I inject mine with a cajun seasoning just before baking. We love it.

 

[Lib E]

I have, but I prefer to roast it traditionally because I like gravy and brined poultry doesn't make for good gravy. I do brine my fried chicken though.

 

[elan]

I just saw a recipe in the paper this morning that called for 2 cups of salt in the brine. Doesn't that make the turkey salty. Does anyone have a recipe they'd be willing to share?

 

[Lib E]

I just saw a recipe in the paper this morning that called for 2 cups of salt in the brine. Doesn't that make the turkey salty. Does anyone have a recipe they'd be willing to share?

Surprisingly, the meat doesn't taste salty, but the juices that run into the pan are really salty and shouldn't be used for gravy. I like Alton Brown's brine on the Food Network site.

 

[corndog]

I have tried it in the past and we did not care for it at all.

 

[sha_lyn]

I use Alton Brown's recipe too and love it

 

[Kae]

We also used Altons recipe for the brine & cooking. It makes the best turkey. I would check out www.foodtv.com to see when the show is on this year. It is called Romancing(sp?) the Bird.

Kae

 

[mudman]

Another vote for Alton Brown's brine recipe. I wouldn't think of making a turkey without brining first.
Definitly worth the extra effort.

 

[MrsPete]

I'll throw in another vote for Alton Brown's method. Absolutely delicious! I'm sure you could google it from the 'net.

The first time we did it, we followed his directions exactly -- we used bunches of expensive vegetable broth for the liquid. The next time we did it, we went the cheapskate route and used plain old water; the results were not significantly different. Perhaps if I'd had them side-by-side I'd have a different opinion, but I'd be inclined to be cheap about it next time.

 

[zagafi]

I use Williams-Sonoma brining blend and it's fabulous. But to whomever said brined poultry doesn't make good gravy, I have to vehemently disagree! Brining has nothing to do with the gravy--I baste mine with maple butter (melt 1 c. butter and 1 c. maple syrup) and the gravy is phenomenal. Drippings come from the skin/fat and brining makes no difference either way.

 

[HamTown]

Another vote for Alton Brown's directions. I have used the really expensive "Willie Bird" from Williams Sonoma and a grocery store "free turkey with purchase" and both birds were fantastic after brining.

Unfortunately, I am now the official turkey cooker for all family functions. And my husband keeps putting things in my 5 gallon bucket that I use for brining. He'll just have to go get me a new one before Thanksgiving.

 

[disykat]

I'm also a gravy fan so no brining for me. We did it one year and it was okay. The recipe said you could still make gravy, but it definitely wasn't the same. I like to use the "juices" in my gravy, not just the fat.

 

[JodyLynC]

Another vote for Alton Brown's brining method. We love it, we love it, love it. It is even better than frying.

For gravy, we just use jar gravy.

 

[Praying Colonel]

I did last year for the first time (the Good Eats version). It was good, but not so much better that I said "Wow!" I'm 50-50 on whether I'm going to do it again this year.

 

[MossMan]

I haven't tried Alton Brown's recipe.

But brining has never given me anything less than spectacular results. For those who are reluctant to give it a try, the results aren't salty and the breast meat is incredibly moist and tasty. I served it to my Mom without telling her what I had done and she was simply amazed. When I later told her how unconventionally it was cooked, she could hardly believe it. She still "disapproves" of how my wife and I do our potatoes, yams, brussel sprouts and pumpkin pie, but even she has to admit to my turkey is pretty good.

But (and these are some big buts), no pan gravy and no in turkey stuffing. You also have to buy a fresh turkey. (Note: make gravy from the neck and giblets then use maybe a quarter cup of the pan juices for flavor. The results are great.)

Somebody else has already stated this, but you really don't need any herbs or vegetables. Salt and water is all it takes - I've tried the fancier versions and they make no difference whatsoever.

 

[cruellababy]

I am debating on trying the Williams Sonoma Buttermilk brine this year; it sounds great. I always make a butterball; but using a fresh turkey and this brine sounds great! I understand about the gravy; the WS catalogue does state that it won't make a good gravy-but I always use their turkey gravy base anyway. It's the 1st time I've heard mention of the no stuffing inside? The catalogue doesn't mention that.

 

[hrh_disney_queen]

I followed Alton's recipe to the letter last year. Bought a special brining bucket and everything...Yuck..It wasn't bad, but certainly not any better than just roasting it. This was the year that I finally decided that we do not like turkey..

Now DH has a nice shiny new 5 gallon bucket for the garage.

Standing rib roast at Thanksgiving from now on.

ETA..just to be fair, I didn't see anywhere on Alton's recipe that it had to be a fresh turkey..mine was frozen/thawed. I still don't like turkey.