Turkey Brine suggestions
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Went ahead and made the brine.
Daughter won a 19# turkey in a coloring contest.
Daughter won a 19# turkey in a coloring contest.
I am all things weber
So I am trying the above recipe this year. Congrats on your daughters coloring skills. I wish my daughter would start pulling her weight around here and bring home a turkey.
So I am trying the above recipe this year. Congrats on your daughters coloring skills. I wish my daughter would start pulling her weight around here and bring home a turkey.
Food net brine recipe real similar to one I used to use for smoked turkey. You wouldn't go wrong using just as listed. Would suggest toothpicking bacon to bird instead of canola oil.
Bob
Bob
Bacon wrapped Turkey!
re bacon wrapped turkey etc.
Not often do I cook turkeys (chickens and ducks feed us for two meals).
One trick I saw a Pommie chef do was to separate the skin over the breast meat, and stuff between the skin and the breast.
I've done it a few times, and bacon inserted between the breast meat and skin gives the breast an awesome flavour, and leaves the skin so crisp it's not funny.
Not often do I cook turkeys (chickens and ducks feed us for two meals).
One trick I saw a Pommie chef do was to separate the skin over the breast meat, and stuff between the skin and the breast.
I've done it a few times, and bacon inserted between the breast meat and skin gives the breast an awesome flavour, and leaves the skin so crisp it's not funny.
I have two 11lbs birds in the Alton Brown brine right now. I have found that frying 2 smaller birds instead of one large is much better. Remember to turn off flame when lowering the turkey into the oil to protect against flare ups and then reignite when the the oil has calmed down.
Just turned him over - cool in the garage last night.
What did you guys use for your veggie broth?
What did you guys use for your veggie broth?
I just soaked mine in salt& sugar water overnight. He's in the oven now, with butter all over him, as well as inserted between the kin and meat. Lots of rosemary, thyme and sage inside and out as well.
The turkey was exceedingly juicy and delicious. Muy sabroso!
No pictures other than the pie......sorry. My wife knew I would be posting them and told me to stop.
No pictures other than the pie......sorry. My wife knew I would be posting them and told me to stop.
Alice Waters at Chez Panisse has the best brine recipe, in general, that I have used. It is excellent concoction for turkey (as well as chicken and pork).
http://www.globalgourmet.com/food/special/2000/secrets/brine.html
(In part):
2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed
http://www.globalgourmet.com/food/special/2000/secrets/brine.html
(In part):
2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed
Bay leaves! That's what was missing.
Another thing I miss out here. I used to be able to take a 10 minute walk, find a bay tree and grab a leaf or two.
We also had lots of wax myrtle, or bayberry trees(shrubs).
Another thing I miss out here. I used to be able to take a 10 minute walk, find a bay tree and grab a leaf or two.
We also had lots of wax myrtle, or bayberry trees(shrubs).
Well, I tried the weber recipe and was a little disappointed. The bird was very moist (probably the juiciest bird I have ever made). However, the meat was too salty for my taste. I know this sounds stupid, but is is supposed to be so salty? It didn't ruin the bird but I am not one who likes a lot of salt. I am not sure if I will do the brine again. Did I do something wrong? We brined it in a cooler with ice and water for 24 hours. The temp of the water was 36 degrees when I took the bird out.
How well did you rinse it?
Mine (Alton Brown) was VERY juicy - none of the meat was too salty, but the pan gravy did not need any salt, that's for sure.
Mine (Alton Brown) was VERY juicy - none of the meat was too salty, but the pan gravy did not need any salt, that's for sure.
I was supposed to rinse it?!? I rinsed it before the brine but I just threw it on the grill after the brine.
I just re-read the directions.
Had a little too much wine before the bird went on the grill. Now I feel really stupid...
I guess I will give the brine another chance. The turkey was very moist and juicy and it was fairly easy to do (even easier when you don't wash the bird afterwards).
Thanks for the troubleshooting Pabs, you are a man of many talents.
I just re-read the directions.
Had a little too much wine before the bird went on the grill. Now I feel really stupid...
I guess I will give the brine another chance. The turkey was very moist and juicy and it was fairly easy to do (even easier when you don't wash the bird afterwards).
Thanks for the troubleshooting Pabs, you are a man of many talents.
My wife used this recipe from Cook's Illustrated this year. It was better than AB's recipe that she had made the two previous years.
Serve this turkey with chutney or cranberry sauce rather than gravy.
Serves 10 to 12
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded
Spice Rub
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil
1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back and tie ends of drumsticks together with twine. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
4. Adjust oven rack to lowest position; heat oven to 400 degrees. Place V-rack in large roasting pan and spray with nonstick cooking spray. Set turkey breast-side down on V-rack. Reapply any spice rub that has fallen off. Roast 45 minutes.
5. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey leg/wing-side up. Roast 15 minutes longer. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. Roast 15 minutes longer.
6. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Transfer turkey to carving board; let rest 20 to 30 minutes. Carve and serve.
Serve this turkey with chutney or cranberry sauce rather than gravy.
Serves 10 to 12
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded
Spice Rub
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon allspice berries
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil
1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Meanwhile, toast coriander, cumin, allspice, and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.
3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1-tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back and tie ends of drumsticks together with twine. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate, uncovered, 6 to 24 hours.
4. Adjust oven rack to lowest position; heat oven to 400 degrees. Place V-rack in large roasting pan and spray with nonstick cooking spray. Set turkey breast-side down on V-rack. Reapply any spice rub that has fallen off. Roast 45 minutes.
5. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey leg/wing-side up. Roast 15 minutes longer. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. Roast 15 minutes longer.
6. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Transfer turkey to carving board; let rest 20 to 30 minutes. Carve and serve.
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