"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-07-2006, 04:10 PM   #11
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
In addition to the kosher salt (I use about 3 cups) and other herbs and spices, I use apple cider for the liquid instead of water.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-07-2006, 04:31 PM   #12
Senior Cook
 
Join Date: Aug 2006
Posts: 298
The first time I brined a turkey, I used a plastic camping cooler as the container.

That part worked fine. It was emptying it that didn't.

I started pouring it into the sink and the turkey shifted spilling the whole thing. The brine gushed into the sink and splashed back out all over everything.

Moral of the story. Take the turkey out of the brine before you try to empty the brine downo the drain.

I now use a big stainless steel kettle.
__________________

__________________
thymeless is offline   Reply With Quote
Old 10-07-2006, 04:37 PM   #13
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I have to add that I have probably cooked close to 100 turkeys in my cooking career and have never had a dry one. My turkeys have ranged in size from 12 pounds (smallest) to 33 pounds (a large fresh one.) They've always been tender and moist but, being curious by nature, I tried brining and was pleased with the results.

And, as with people, I don't think there's a set rule about brining solutions, salt types and salt quantity. All brines can be different. I believe that you should use the one you like and works for you. That's my story and I'm stickin' to it.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-07-2006, 04:53 PM   #14
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I've never brined a turkey in my life. However, I rub it with loads of butter, garlic and herbs AFTER I've marinated it in orange juice and white wine.
__________________
cliveb is offline   Reply With Quote
Old 10-07-2006, 05:18 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
I don't think any of yus who choose to brine turkeys are suggesting that it's the only way to have a moist turkey. You sure can have a moist and delicious bird without brining. That's more a function of not overcooking it than anything else.

Brining adds flavor to the bird and helps seal in some moisture so you have some moist meat insurance. If you overcook a brined bird, it will get dry too. It just takes a little longer.

Overcooking and stuffing the bird are the two things that most commonly cause dry turkey.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-07-2006, 05:53 PM   #16
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I make a wonderful bread stuffing for our bird--it wouldn't be t'giving without it. It does not lead to a dry turkey for me.
__________________
Gretchen is offline   Reply With Quote
Old 10-07-2006, 06:10 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by Gretchen
I make a wonderful bread stuffing for our bird--it wouldn't be t'giving without it. It does not lead to a dry turkey for me.
I'll bet it's delicious.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-07-2006, 06:19 PM   #18
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by Gretchen
I make a wonderful bread stuffing for our bird--it wouldn't be t'giving without it. It does not lead to a dry turkey for me.
Same here. I don't have any children at home anymore, just my husband. But I have to shoo him away while I'm making the stuffing because he tries to snitch it before it goes into the bird. It's a recipe that's been my family for generations. We love it and I always make enough so there's extra in a separate casserole to be sure we have plenty of leftovers.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.