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chicofishrmen
11-14-2007, 09:05 PM
OK, I've never posted here before but the recipe below makes the best, most moist turkey ever, and the gravy is awesome as well.
Buy a turkey, any size, thaw if needed. For the brine you'll need for every gallon of water to fully submerge the bird you'll need;
1/2 cup salt (kosher works well)
1/2 cup brown sugar

Regardless of gallons, toss in 2 halved lemons & oragnes and 3-4 sprigs of rosemary and sage. Kept it chilled 12-24 Hours in the brine(24 is best) and roast as normal. Trust me on this you'll never go back to plain old roasted turkey again! 7 days later, you'll have moist turkey sandwhiches! Happy T-Day!

Oh yeah, you can wrap it bacon before roasting http://www.fishsniffer.com/forumsyabb2006/Templates/Forum/default/grin.gif I was kidding, but now that I think about it, thats not a bad idea!

MB_Kevin
11-14-2007, 10:41 PM
Dang wrapping my Turkey in bacon for thanksgiving...why didn't I think of that 8-) * Leftovers for breakfast the next day and all. *I'm not in charge of cooking the family's turkey on thanks giving but if I am It might just happen ;D

Ill have my daughter help me and we could end up with another mess like this beer can chicken ;D

http://img261.imageshack.us/img261/6585/10008771sn1.jpg

http://img261.imageshack.us/img261/9553/10000912ya4.jpg

http://img187.imageshack.us/img187/7442/10008831zv8.jpg

metalmouth
11-15-2007, 05:01 AM
MB I was watching a cooking show the other day and when he put the chicken on the beer can he had about 8 slices of bacon hanging out of the neck and draped down the bird. He held the bacon in the neck with toothpicks. Said it made the best beer can chicken in the world!!

Oops, sorry for the hijack. :P Do you use a cooler to marinate the bird in?

chicofishrmen
11-15-2007, 09:25 AM
Yes, I use a cooler lined with a plastic bag. Place ice under and top of the bag to keep it cool. And I forgot to add that a brined turkey also makes the best gravy ever! http://www.fishsniffer.com/forumsyabb2006/Smilies/chowtime.gif

chicofishrmen
11-15-2007, 09:27 AM
Dang wrapping my Turkey in bacon for thanksgiving...why didn't I think of that 8-) * Leftovers for breakfast the next day and all. *I'm not in charge of cooking the family's turkey on thanks giving but if I am It might just happen ;D

Ill have my daughter help me and we could end up with another mess like this beer can chicken ;D

http://img261.imageshack.us/img261/6585/10008771sn1.jpg

http://img261.imageshack.us/img261/9553/10000912ya4.jpg

http://img187.imageshack.us/img187/7442/10008831zv8.jpg

MB, just try it once and you'll never go back. It's not hard to do! That chicken looks great, did your daughter make him dance! http://www.fishsniffer.com/forumsyabb2006/Templates/Forum/default/grin.gif

sethonious
11-15-2007, 09:32 AM
Yeah, I gotta hijack as well. That beer can chicken is way too cute, it looks like you (probably your daughter) put a head, bracelets and a vest on the chicken. Plus she looks really proud of her creation. I think that this stresses the importance of cooking with children. If you teach a young person to cook, you teach them to feed themselves for life. Studies have also shown that kids that cook grow up to have healthier eating habits as well. Good job MB.

SuperDave
11-15-2007, 02:13 PM
What would happen if I defrosted my turkey in the brine?

MB_Kevin
11-15-2007, 10:40 PM
Yea Sorry for the hi-jack but I figured it was expected with the bacon thing ;D

I seen on a cooking show today that he used brine and said that even if you freeze it for a few months it is still juicy and great because of the brine! Next time I cook a turkey I will try it out.
I think i need my fishing Chanel back so I stop watching these cooking shows and end up fat :P I was talking to my mom and she said that she has put bacon over her turkeys so it would keep it oiled :o

Defrosting it in the brine sounds like a good idea to me.

MB_Kevin
11-15-2007, 10:47 PM
That chicken looks great, did your daughter make him dance!

No but I think she felt bad I had to cut him up ;D *And Yes she was the one to dress it up ;D Today when I was telling her about this post because she was asking about her marshmallow. She wanted to know why we couldn't dip it in corn bread and fry up the turkey ::)

SuperDave
11-20-2007, 08:41 PM
I made up my brine tonight and will place the bird in the cooler with the brine in the morning. I disolved 2 cups of kosher salt with 2 gallons of water and 1 gallon of apple juice. Added 2 cups of brown sugar and a 1/2 cup of karo syrup. The seasoning is garlic, coarse black pepper, rosemary and onion powder.

metalmouth
11-20-2007, 08:50 PM
Remember Dave, it ain't a post without pics. That includes the bird going into the brine! ;)

Ron G
11-20-2007, 08:56 PM
I made up my brine tonight and will place the bird in the cooler with the brine in the morning. *I disolved 2 cups of kosher salt with 2 gallons of water and 1 gallon of apple juice. *Added 2 cups of brown sugar and a 1/2 cup of karo syrup. *The seasoning is garlic, coarse black pepper, rosemary and onion powder.

That's real close to the recipe that I use Dave. I've had mine in brine since sunday.

1 gallon of apple juice
1 1/2 cups of kosher salt
3 cups of brown sugar
Bring to a boil until sugar and salt desolve.
add 6 garlic cloves
6 bay leaves
fresh sliced ginger root
two oranges cut in half, sqweezed and put in the brine
a couple tbl spoons of olive oil

I smoke my bird with this recipe, also works great on grilled chicken and pork ribs.

MB_Kevin
11-20-2007, 10:14 PM
I made up my brine tonight and will place the bird in the cooler with the brine in the morning. *I disolved 2 cups of kosher salt with 2 gallons of water and 1 gallon of apple juice. *Added 2 cups of brown sugar and a 1/2 cup of karo syrup. *The seasoning is garlic, coarse black pepper, rosemary and onion powder.

Are you going to defrost the turkey in the brine or put it in defrosted? I might end up working on the turkey a little this year.

SuperDave
11-21-2007, 07:45 AM
MB, I had the turkey defrosting yesterday but it was still half frozen this morning. I was able to get the gibblets out.

SuperDave
11-22-2007, 09:05 PM
The turkey was outstanding and moist. The only thing I'll do different next time is use less of the roasting pan stock for the gravy. A few thought it was salty.

chicofishrmen
11-23-2007, 07:59 AM
SD,

I had that problem the 1st time I did a brined turkey. I solved that problem by basting the turkey with broth I kept simmering on stove. The broth was made of the giblets, neck and other assorted "parts" celery, carrots & onions & pepper, no salt http://www.fishsniffer.com/forumsyabb2006/Templates/Forum/default/grin.gif. That way you get the flavor without excess salt. Glad you liked it.

metalmouth
11-23-2007, 08:05 AM
When I roast a turkey I put 2 cups of low sodium chicken broth in the bottom of the roaster. Cover with tin foil and you never have to baste and the pan drippings won't be salty for making the gravy.

MB_Kevin
11-23-2007, 11:53 PM
Glad it turned out well. There are worse things then salty gravy. I would have probably liked it, I usually add salt to every thing. Now just add some gravy. 8-)

Mickey_Thomas
11-25-2007, 05:56 PM
Hey MM, I didn't see any pic's ::) Did you see any pic's of Daves bird? :-/

metalmouth
11-25-2007, 06:03 PM
You know I was thinking a post is "Carp" without pics. *:'(

I didn't see a one. *;D

SuperDave
11-25-2007, 08:28 PM
Hey MM, I didn't see any pic's ::) Did you see any pic's of Daves bird? :-/

Gee Mick, would I have been the only one that cooked a turkey on Thanksgiving? :o

Mickey_Thomas
11-29-2007, 08:16 AM
Gee Mick, would I have been the only one that cooked a turkey on Thanksgiving? You'd be the only "gore met" that did one ;) It must have been a real ugly bird that tasted great, otherwise this board would have been plastered with pic's ;D ;D ;D

SuperDave
11-29-2007, 08:47 AM
Well Mickey, you know first hand about the taste great part after sucking down some sandwiches at UVR Monday. And it wasn't as ugly as your non browned electric roaster bird. [smiley=nana.gif]

metalmouth
11-29-2007, 08:55 AM
Hey Mick,
Did you take any photos of that "Non Browned Bird" cause inquiring minds would like to know what that looked like heading for the table!

[smiley=rotfl2.gif] [smiley=rotfl2.gif] [smiley=rotfl2.gif] [smiley=rotfl2.gif]

Mickey_Thomas
11-30-2007, 06:46 AM
Did you take any photos of that "Non Browned Bird" cause inquiring minds would like to know what that looked like heading for the table!
It looked like a dead bird walking :D

SuperDave
10-28-2008, 02:19 PM
1 month and counting so I thought we should bring it back for our new readers. *Mickey, we'll try to get pictures this year. *As soon as the turkeys show up at the market at Thanksgiving prices, I'll be filling the freezer.

SuperDave
10-28-2008, 05:19 PM
I stole this one from another board. 8-)

1 gallon water
1 cup pickling salt
1 oz tender quick (2 tbsp)
1 cup honey
3 bay leaves
1/4tsp ground cloves
1/2tsp pickle spice


Brining tip:
A lot of poultry has already been enhanced or injected before they get to your grocere. Those have quite a bit of sodium in them so you can generally cut your salt in the recipe in half. The 1 cup per gallon ratio is more appropriate for a fresh bird.

steveo79
10-29-2008, 06:56 PM
* * Does it matter, if the turkey is a self basting type? *Or, does it need to be a natural turkey?

Here's how I do my turkey. *My wife also does one in the oven, ever since the great turkey combustion of '02. ;D

http://i192.photobucket.com/albums/z100/skhardwoods/Turkey%20Day%2007/102_1013.jpg


http://i192.photobucket.com/albums/z100/skhardwoods/Turkey%20Day%2007/100_1424-1.jpg


Can't wait to try the brined version.

SuperDave
10-29-2008, 07:35 PM
Steve, your question feeds right into my post above with the brining tip. The birds you describe as self basting have already had some "enhancing". Use 1/2 the amount of salt and the other seasonings. You will have a tremendously moist and seasonful bird.

steveo79
10-29-2008, 08:16 PM
thanks...that's what I get for not reading the last potion of that post. :-[

SuperDave
11-20-2008, 06:53 PM
Thanksgiving 1 of 4 is in the books and I found another use for soda, I added a 2 litre bottle of Sprite to my brine. Actually don't know if it made any difference but the turkey was delicious and super moist. I took it out at about 175 and let it sit for 20 - 25 minutes. I'm very stuffed, only 3 more to go. :P

chicofishrmen
11-20-2008, 08:39 PM
Thanksgiving 1 of 4 is in the books and I found another use for soda, I added a 2 litre bottle of Sprite to my brine. *Actually don't know if it made any difference but the turkey was delicious and super moist. *I took it out at about 175 and let it sit for 20 - 25 minutes. *I'm very stuffed, only 3 more to go. * :P

What does adding soda bring to the party flavor wise? Did it add a lemon/lime taste? So if I add Dr.Pepper do I get prune flavor? http://www.fishsniffer.com/forumsyabb2008/Templates/Forum/default/grin.gif And I do like the Dr.!
And for those who hesitate to try new things on T-day, buy a whole chicken or gamehen and brine them is the same recipe and see how it tastes.
Sidenote, Dang I drank all the Apple Hill cider, I wanted to try that instead of water this year!

SuperDave
11-20-2008, 09:26 PM
Shawn, I used molasses in the brine this year too, very nice!

Bakkie
11-21-2008, 12:28 AM
SMOKED BEER CANNED WILD TURKEY

1: go shoot a wild turkey
2: clean the turkey
3: brine said turkey as the the Luhr Jensen recipe book says (or use your own brine)
4: *put the turkey in your smoker and smoke it for about 1.5 hours (just to get some smoke flavor on it without making jerky)
5: remove the turkey from your smoker
6: open a beer and pour it in one of these http://www.campchef.com/catalog/item/2/24/0/TKYC/155/Turkey+Cannon.html
7: open another beer and drink it
8: put the turkey on the turkey cannon and barbecue it until it is 170-180 in the middle
9: open another beer and drink it while eating your turkey

;)

Rusty_Hooks
11-21-2008, 05:39 PM
I just saw a recipe in Sunset for a turkey done in the Q, with the chips soaked in red wine.....interesting...I've got a few candidates for the soak.

and....Safeway turkeys are 5.99 and 7.99 right now.....might just have to try some of these early...

I can see the family getting real tired of turkey this year.....good fishing sandwiches though!! ::)

nevadatrout2
11-22-2008, 09:47 AM
Wild turkey 101 [smiley=chowtime.gif]

MB_Kevin
11-26-2008, 09:00 PM
My turkey is brining in the ice chest. So when I take it out of the brining just cook it as usual and don't rinse it off or anything. I would hate to rinse off all the good stuff I put in there but now Im starting to worry about all the salt. I didn't add as much as the recipes on here talk about because of SD's tip.

http://img241.imageshack.us/img241/893/pb260026eq4.jpg

I probably wont be the one cooking the turkey but figured I would brine it to see how it turned out.

chicofishrmen
11-26-2008, 10:15 PM
*My turkey is brining in the ice chest. *So when I take it out of the brining just cook it as usual and don't rinse it off or anything. *I would hate to rinse off all the good stuff I put in there but now Im starting to worry about all the salt. *I didn't add as much as the recipes on here talk about because of SD's tip.

http://img241.imageshack.us/img241/893/pb260026eq4.jpg

*I probably wont be the one cooking the turkey but figured I would brine it to see how it turned out.
MB,
No rinse, just pat dry! I guess I should have mentioned this before, but do not put stuffing in the bird, as it will be to salty (as a fellow salt lover, it's even to much for me!) I see your bird is floating a little, is it breast side down? Put a plate/brick/weight on it to keep it fully submerged. But I gotta hand it to you, yours looks better than mine, as mine is in the ice chest inside 2 hefty garbage bags!http://www.fishsniffer.com/forumsyabb2008/Templates/Forum/default/grin.gif

SuperDave
11-27-2008, 07:41 AM
I rinsed this year and my gravy stock was much better. The brine is "in" the bird and you aren't rinsing that off.

MB_Kevin
11-27-2008, 10:22 AM
Thanks guys.
I put mine in a small bucked. Added a few Ice cubes to the brine closed it up and packed the outside with ice in a 5 day cooler so I think it should be fine. :-/ I didn't think about flipping it the other way :-/ Oh well there is always next year.

http://img98.imageshack.us/img98/2457/pb260029xv2.jpg

I would not use those big contractor bags as those have some kind of chemical in them. We used to use those to kill roaches in toasters and small microwaves. Put them in the bag seal it up and set it out in the hot sun for a few hours and bam no more roaches. It might be OK if id didn't get hot. Regular hefty bags should be good.

Prowler
11-28-2008, 12:31 AM
Hey MB, how'd your turkey turn out? Inquiring minds wanna know :) I thought about trying to brine mine, but opted for stuffing. Mine turned out to be the juiciest bird any of us had ever had. There is something about injecting Turkey juice into the meat while it's cooking that just screams happy.
http://smileys.smileycentral.com/cat/8/8_5_20.gif
I cooked a 15#er with apple sausage stuffing and 1/2 pound of margarine on top for me, my mom, and my brother. Cooked it at 325 for 5 1/2 hours and the meat was just falling off the bone.

MB_Kevin
11-28-2008, 01:13 AM
The turkey turned out great...however our timing didn't. I was out buying a float tube for the big sale and I got it in with plenty of time for the suggested cooking time but it was not done on the temp Gage so we ended up eating all the side dishes without the turkey and then then eating the turkey later. ::) I felt like spinfisher during dinner. :D I do think the brining made it taste better. I have a sandwich made for work tomorrow. 8-)

metalmouth
11-28-2008, 03:29 AM
Don't feel bad MB. I had a 20+ lb. turkey and the FDA web site for cooking stuffed turkeys said 5.5 hours. I said bull and planned for 7.5 hours and that's how long it took. At our altitude I figure 1 hour for every 3 lbs. Had I followed their time table . . . :-/

I preheat the oven to 500 degrees, oil and season the outside of the stuffed bird, add 2 cans of chicken broth to the roasting pan, rack the bird, make a foil cover for the bird and set aside (easier to make a foil cover for a cold bird ;) ), and throw into the oven for 30 minutes. Cover the bird and continue cooking at 325 degrees until the bird is at 160, cut the trusses on the legs so that the bird cooks evenly, cover and continue to cook. At 165 I uncover the bird and continue to cook while browining to about 173. Perfect roast bird everytime!

I'm with predator. Inject with what you like and stuff the bird! Brining is for Deep Frying. ;)

steveo79
12-06-2008, 06:34 PM
We went out of town for Thanksgiving, so we cooked our bird today. We usually cook 2; my wife does one in the oven, and I get to do one in my barrel cooker. I had never tried a brine before, but after reading all that has been posted here, I decided to give it a try. I used apple juice, brown sugar, orange's and some ginger root. A scant half cup salt was also used. It went into the "brine" on Thursday, and went into the smoker this morning at 9 am. 3 hours later, I put it into the barrel to finish it off. Turned out great, this recipe will be a keeper. The meat turned out so moist, and the flavor of the brine came through. I never thought I would get such great cooking tips from a fishing site! ;D