To Brine (a turkey) or not to brine-THAT is the question

11-20-10 | self

[Former MSM Viewer]

I have never brined a turkey. Is it beneficial/ I want a fresh turkey this year and was told I should brine the bird for 2 days. Any experience with brining you could share would be appreciated.

[SouthTexas]

Not what I grew up with, so I’d say no, but to each his own.

Retired from turkey making after wife passed away. First year after, daughter called and said she would have Thanksgiving at her house, could I come help with the turkey? She does make a few other things that Mom used to make which brings back and adds to the memories of the gathering.

As with Christmas, the reason is lost in the production.

[melissa_in_ga]

I have brined my turkey for years. It comes out so moist and flavorful that gravy is never needed to hide the toughness of the bird.

Here’s the recipe I use: http://allrecipes.com/Recipe/Turkey-Brine/Detail.aspx

[milwguy]

Exactly right. use a FRESH turkey, not one that has already been injected like a Butterball.

Here is a recipe I have been using for years and it seems my wifes family wants Thnaksgiving at our house every year as a result........

http://articles.sfgate.com/2004-11-17/food/17454587_1_brined-turkey-big-bird-larger-bird/2

[milwguy]

I brine mine is a coleman chest cooler. I think it is a 50 qusrt size. Is just right for submerbing the turkey and the liquid brine to both fit.

[perfect_rovian_storm]

It’s definitely worth the trouble.

This year, we’re getting a Trader Joe’s pre-brined one, but for the last 5 years or so, we’ve brined it ourselves. We use one of the XXL Ziplock bags the evening before. We let it sit for 12-15 hours in the garage fridge.

[Jodi]

Brine it, use the Alton Brown recipe linked above.

[phockthis]

I have never brined a bird, however I never have a dried out bird either..

The white meat always comes out dripping with juice...

[nodumbblonde]

I actually woke up the whole house one night laughing at that episode!

[Boomer One]

Agree, simple but very effective. I generally brine overnight (about 14 hours at this time of year) and have even used multiple plastic trash bags (much cheaper than a brining bag-expensive and hard to find)to hold the turkey and brine. Once we started brining I never did a turkey any other way. It’s moister and more flavorful. If you can, always start with a fresh hen turkey.

[Mountain Mary]

What Alton Brown recipe?

[drbuzzard]

It should be kept cold, so if you can fit in in your fridge do that. I generally don’t have room, so I use my garage which is always plenty cold come late November.

[sandyz]

Definitely Brine. I have used the Alton Brown recipe above for the past two years. A moist tender bird each time. I grab a large cooler to brine and keep it in the pantry. Works like a charm.

[digger48]

I have never brined a bird, however I never have a dried out bird either..

The white meat always comes out dripping with juice...

Same here. I've cooked dozens of birds over the years, never cooked a bad or dry one yet.

Keep it simple.

[digger48]

I have never brined a bird, however I never have a dried out bird either..

The white meat always comes out dripping with juice...

Same here. I've cooked dozens of birds over the years, never cooked a bad or dry one yet.

Keep it simple.

[smokingfrog]

...beer-brined turkey..

Now we’re talkin’!

[Jodi]

The food network one in the second post in this thread.

[mouse_35]

This is a third vote for the Alton Brown recipe. I usually don’t care for turkey because it is flavorless but this recipe not only keeps the turkey moist, it makes it taste good.

[GailA]

I use those Reynolds turkey cooking bags...never have a dry bird. Stuff butter up under the skin, and carrots, onions, celery (which you can buy in the frozen food case pre-chopped) in cavity. Give the skin a light melted butter rub down, lightly salt it. Less hassle, moist bird. I buy Kroger’s brand young turkey. They have it for $.37 per lb this year with a $10 purchase. Little pan clean up to boot.

Now if the Sweet Potato pie comes out right (never made one, always made pumpkin) my hubby will be in hog heaven.

[WackySam]

I have never brined a bird, however I never have a dried out bird either..

While it's possible to cook a decent un-brined turkey, a brined one will always be more tender and moist. Not an opinion, but scientific fact.

[Grampa Dave]

First you only brine a fresh turkey.

Having said that, one of our sons was a chef and my wife is a superb cook. About 5 years ago they decided to brine our Thanksgiving turkey.

They did and the rest of our family, who are Thanksgiving Traditionalists were apprehensive at first.

After devouring the roasted/brined bird, our family traditionalists said that only brined fresh turkeys would become our standard feast.

We brine the bird for 24 hours, rinse it, air it on a rack for about an hour with olive oil on the skin and then roast it on a rack in the oven on Thanksgiving. One of these days my former Chef/son, and I will cook the bird on my Char/Broiler with indirect coals/logs/ for the heat.

Since, we live on the edge of Mother Nature, I bought a large round Igloo water container with a screw top lid to repel early and univited 4 legged hungry visitors as the brining takes place on our back deck. This is much simpler than putting the bird into a big garbage bag, pouring the brine over it, and putting the bag/bird into a cooler. We just put the bird/brine into the big water cool put the lid on. I roll the cooler around for a few minutes every 4-6 hours to keep the brine well circulated.

Our birds are called the best ever by the lucky Thanksgiving guests we have.