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Old 11-14-2011, 10:00 PM   #21
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Quote:
Originally Posted by roadfix
I was thinking about getting Trader Joe's Kosher turkey....
Am thinking TJ's kosher was up there. No brining needed.
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Old 11-14-2011, 10:04 PM   #22
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Quote:
Originally Posted by jennyema View Post
Yes.

I always brine my turkeys.

And they are always fabulous!!!!

Brining is absolutely the way to go.
Concur. I have brined my turkeys for at least the last dozen years.

No way to make the more flavorful or juicier. And the left-over turkey remains moist. No other method I know of will result in that.

Always make the brine with citrus, garlic and honey.
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Old 11-14-2011, 10:08 PM   #23
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Concur. I have brined my turkeys for at least the last dozen years.

No way to make the more flavorful or juicier. And the left-over turkey remains moist. No other method I know of will result in that.

Always make the brine with citrus, garlic and honey.
You are correct, even the breast meat is still moist the next day!
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Old 11-15-2011, 09:38 AM   #24
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I've never brined a turkey but I'm going to try it this year. That is if I can find room in my fridge to store it while it brines. I've heard it makes for a really tender, flavorful turkey.
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Old 11-15-2011, 09:42 AM   #25
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Originally Posted by jusnikki View Post
I've never brined a turkey but I'm going to try it this year. That is if I can find room in my fridge to store it while it brines. I've heard it makes for a really tender, flavorful turkey.

It will give you a moister and more flavorful turkey. I don't think it will effect the tenderness. Tenderness in a turkey isn't usually an issue.
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Old 11-15-2011, 09:46 AM   #26
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Brining Caution

As much good as brining does, there is one thing you should remember.

After you take the turkey out of the brine, rinse it thoroughly under running water to rinse off excess salt on the surface of the bird. Rinse inside and out.

If you don't, you run the risk of ending up with very salty gravy.
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Old 11-15-2011, 09:51 AM   #27
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Luckily it has been cool enough the last couple years so that I could put the bucket on the back deck, there is still a bit of ice in the brine the next day, it usually stayed under 40 degrees. I use a big icing bucket, from the grocery store. I think the mini fridge in the rec room would hold the bucket, if I took out the shelf.
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Old 11-15-2011, 11:41 AM   #28
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I can only put things outside now that I want to freeze. It may be okay in the storage shed and that volume shouldn't freeze overnight.
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Old 11-15-2011, 11:42 AM   #29
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I can only put things outside now that I want to freeze. It may be okay in the storage shed and that volume shouldn't freeze overnight.

With so much salt and sugar in a brine, It would have to be well below freezing to effect the brining turkey.
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Old 11-15-2011, 11:56 AM   #30
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With so much salt and sugar in a brine, It would have to be well below freezing to effect the brining turkey.
You haven't spent much time in Montana, have you

Most winters we have at least a week of -20 below 0...and winds from the northeast, BRRRRRR!!!!! Even I get cold.
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