Posted on 11/25/2021 7:41:12 AM PST by PJ-Comix
It's NOT an option. You MUST brine your turkey. If you don't do it you are a committing a culinary crime. The good news is that it is EASY to dry brine (as opposed to wet brining) the turkey as you can see in this video. In addition, the flavor provided by the brine makes it unnecessary to add a rub in the turkey before cooking. Please remember to LEAVE the brine on when cooking the turkey. Do NOT remove the brine. Oh, and finally, you are a MONSTER if you don't brine your turkey.
Have a happy Thanksgiving!
Isnt ALL packaged ready to roast turket essentially brined? Packed in salty juices
What if the turkey was smoked?
Never did it. I’m a monster.
I'll be smoking this turkey you saw in a few hours but brining is ESSENTIAL. When I didn't brine it had little color but with brining it comes out with a deep brown color. Even more important the texture is juicy, not dry.
https://www.foodnetwork.com/thanksgiving/thanksgiving-how-tos/how-to-spatchcock-a-turkey
It's the only way I do roast chicken now. Cooks nice and evenly. Looks a little weird though.
We're doing Thanksgiving dinner tomorrow because of my wife's hours.
Not the fresh heritage bird I got. Jaindl brand. It’s what they serve at the White House. The market gave me a brining bag so it wasn’t as messy as just using a 15 liter food container.
I wet brined mine in kosher salt, juniper berries, orange rinds, bay leaf, peppercorns and fresh rosemary. Then air-dried dried in the fridge for 18 hours.
Is this a preference taste item or a universal taste item?
I meant what if the turkey was smoked when I bought it?
I used to wet brine but I consider dry brining to be better.
I must be a monster. I’ve never brined a turkey. I usually do trash can turkey or fried turkey
The airdrying in the fridge afterwards really dries out the skin and makes it super crispy, which is why I use the wet method.
At that point I believe it would be too late to brine the turkey. BTW, I like smoking the turkey myself. One reason, besides great taste and texture, is minimal work involved. Just put it in the smoker on one side, then flip it over after an hour and wait about an hour and a half. Check the internal temperature and if it is correct you're done. No basting necessary.
If you MUST brine, here’s a good one:
Ingredients
3 c. apple juice or apple cider
2 gallons cold water
4 tbsp. fresh rosemary leaves
5 cloves garlic, minced
1 1/2 c. kosher salt
2 c. brown sugar
3 tbsp. peppercorns
5 whole bay leaves
Peel of three large oranges
Directions
Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely.
Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.
Remove the turkey from the water, pat dry, and cook according to your normal roasting method.
Nobody is a monster for making food how THEY WANT IT. Now the people who slag on people for how they like THEIR food that YOU DON’T HAVE TO EAT... They’re monsters.
Really people. Stop.
How about culinary criminals?
I’m having my turkey neat from now on. Wild Turkey is the best turkey.
“..How about culinary criminals?...”
Only IF they’re unvaxxed...LOL
How about “a suggestion you might like”. Really the whole slamming thing for how they eat had already gotten tiresome when the press was hammering W, and it’s only gotten worse since then.
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