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Old 09-29-2004, 03:31 PM   #1
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Brining update...

Just received my Nov/Dec issue of Cook's Illustrated, and the major article is on brining turkey. Timing is perfect, as I had already started defrosting the noble bird. Come this weekend, I'm going to have a go at it - women and children in the lifeboats first!

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Old 09-29-2004, 03:37 PM   #2
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Otter, I have been tempted to subscribe, but it seems so pricey for so few issues. In your experience, it is worth the money?

Love the show, and have The Best Recipe cookbook.
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Old 09-29-2004, 03:42 PM   #3
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I subscribe to Cook's Illustrated and Cuisine at Home. It is worth it to me not to have to wade through advertisements. I'll post the brining results under chicken/turkey since it will be specific to a particular meat. I really want to try it on pork chops also since they tend to get dry if you overcook them even slightly.
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Old 09-29-2004, 03:43 PM   #4
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I just did a chicken for last night's dinner and it turned out great. Let another beginner know how you do.
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Old 09-29-2004, 04:02 PM   #5
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Ditto on that, Otter, if you please. I've decided to try it this weekend myself.
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Old 09-29-2004, 04:52 PM   #6
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Audeo, let's just hope they don't call this "The Battle of the Turkeys! hehehe!" Anyway, let's compare notes in the poultry section after the fact. I've always been happy with my turkey, but if it can be improved, I have no problem with that.
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Old 09-29-2004, 05:55 PM   #7
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No battle from this end, Otter. Haven't had the swords sharpened in decades. I'll see you over in Poultry on Sunday!
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Old 09-30-2004, 04:40 PM   #8
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I know you guys have been down the brining road already, but I have a question before attempting to get started this weekend.

Regarding the addition of sugar, white or brown, to the brine, does anyone have an opinion as to how that will specifically affect a turkey?

Previously, this discussion has been on chickens and I personally find a significant difference between the two birds.
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Old 09-30-2004, 05:10 PM   #9
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Hmmm...Audeo, I personally prefer the brown sugar for both. It is just a preference though. I really don't think it matters a great deal to the overall result.
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Old 09-30-2004, 06:21 PM   #10
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I just finished the Cook's Illustrated article, and they mentioned that air drying 8-24 hours after brining provides a crisper skin. Does anybody go to this extreme (starting to get a little Alton Brownish)?
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