"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-25-2013, 07:31 PM   #11
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,132
Alton's brine is fantastic, I'm using it again this year. I've had so many people tell me that it's the best turkey that they have ever had.

I don't do the aromatics. Does anyone here do the aromatics and does it really make a difference?

Trader Joe's has vegetable stock for around $1.99 per qt. They also have the candied ginger from the recipe quite cheap.
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 11-25-2013, 08:13 PM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,374
Check the wrapper carefully to make sure it hasn't already been processed -- I.e. already brined.

The last fresh butterball I used was already processed like that.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-25-2013, 09:11 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,698
I've been using Better Than Bouillon vegetable base and adding it to water to make veggie stock. It's much cheaper than a gallon of boxed (or canned) veggie stock.

As I said in my earlier post, keep the salt and sugar concentrations and everything else is optional. You don't need to use the candied ginger, allspice berries, etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-26-2013, 12:04 PM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,917
Quote:
Originally Posted by jennyema View Post
Check the wrapper carefully to make sure it hasn't already been processed -- I.e. already brined.

The last fresh butterball I used was already processed like that.
I re-read the complete packaging and its says its got 5% water only and the meat guy at Costco confirmed it is fine to brine this turkey.
But looking at the ingredients I do see sodium listed. So, I am a bit confused at this point.

Quote:
Originally Posted by Andy M. View Post
I've been using Better Than Bouillon vegetable base and adding it to water to make veggie stock. It's much cheaper than a gallon of boxed (or canned) veggie stock.

As I said in my earlier post, keep the salt and sugar concentrations and everything else is optional. You don't need to use the candied ginger, allspice berries, etc.
Thanks again Andy. I hoped the need for stock would be minimal, but if I need it I have it in boxes. I buy it by the case.
Let me ask these straight forward questions to help clarify what i want to do, what to expect and what not to do.

1) Can I expect crispy skin with a brined turkey?
2) I cannot use any other dry seasonings with a brined turkey?
3) Can I just make a basic brine, then use what I like.
4) Can i get brining bags in the grocery? My cooler is to big.
5) Can I make a smaller, condensed brine on the stove, let cool and them mix with water? This would save valuable room in the kitchen and on the stove top.
6) Can I brine it tonight, and let it dry all night Weds in the fridge. This will help me greatly.

I will have more questions before tomorrow. I will add them to this list if the forum controls allow editing after extended periods.

Thanks Everyone!!!!! Happy Thanksgiving!!!!!
__________________
Roll_Bones is offline   Reply With Quote
Old 11-26-2013, 12:29 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 17,630
I've never brined a turkey so I'm interested in seeing the answers to your questions. I think the limit on editing posts is about 20 minutes.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-26-2013, 02:00 PM   #16
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,546
Quote:
Originally Posted by Roll_Bones View Post
1) Can I expect crispy skin with a brined turkey?
2) I cannot use any other dry seasonings with a brined turkey?
3) Can I just make a basic brine, then use what I like.
4) Can i get brining bags in the grocery? My cooler is to big.
5) Can I make a smaller, condensed brine on the stove, let cool and them mix with water? This would save valuable room in the kitchen and on the stove top.
6) Can I brine it tonight, and let it dry all night Weds in the fridge. This will help me greatly.
I'm not Andy, but I've brined plenty of chickens and made a fresh turkey a couple years back that was brined, so I can answer most of these.

1) Yes. When you take the bird out of the brine, rinse it and pat it dry. It will crisp just fine. To get even more crispiness, rub the whole thing with oil or shortening. I've used lard, and it's far superior to olive oil or liquid shortening when it comes to crispy skin.
2) You can use dry seasonings with brine. After following the process above, add whatever seasonings you like. Except salt. You won't need to salt it if you brine the bird.
3) Yes.
4) I don't know the answer to this. I haven't seen large brining bags.
5) I'm not sure I understand the question. Are you talking about condensing the stock? As mentioned above, the salt:liquid ratio is what's important. I've always used water as a base for brine, and it works just fine.
6) I'm going to say no on this. If you brine your bird, you generally don't want to remove it from the brine until close to cooking time. Maybe a few hours. I could be wrong, but I think if you leave it dry in the fridge, you're going to start to lose moisture. As mentioned above, just pat it dry with paper towels after you remove it from the brine.
__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2013, 02:21 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,698
Steve's answers are OK #1-#4.

#5 Yes. Read the brine instructions in my link. You dissolve the solids and extract flavors from the spices using half the liquid, then you cool it with the remaining chilled liquid and ice.

#6 You should plan on removing the turkey from the brine, rinsing it and drying it off shortly before putting it in the oven. I do not recommend brining it, taking it out of the brine and storing it for a day.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-26-2013, 02:22 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,698
You do not have to use stock, but if you do, it should have the concentration indicated in the recipe so it can provide flavor to the bird. Salt, sugar and water/ice is all you need. The rest is optional.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-26-2013, 02:25 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,994
Send a message via Skype™ to taxlady
"5) Can I make a smaller, condensed brine on the stove, let cool and them mix with water? This would save valuable room in the kitchen and on the stove top."

I think this means he wants to make the brine two or three times as strong as the recipe and then dilute it to the correct ratio before putting the turkey in the brine. He won't need as large a pot on the stove if he does it this way.

I would think that would be okay, but I have no experience brining fowl.

Edit: Oops, I see Andy already answered this.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2013, 03:19 PM   #20
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,917
Okay friends. I found the bags. Ziploc "Big Bags" They come in L - XL - XXL. I have one plenty big (10 gallon, XL) and it is food safe.

Okay, I will wait until Weds night to brine. My special seasoning mix I make has salt in it. Could I use less salt in the brine and a little on the bird? Or just forget seasoning the bird before putting in the oven?

I plan to massage with butter before roasting it. I have salted butter, but it really does not have much salt taste to me?
I have all kinds of oil, but no lard. I can get some before Thursday though.

Note: My wife is wondering what i am up too! LOL. I am even roasting my aromatics and the necks and the gizzards I found today. Beautiful gizzards. Could not pass on them and they should add a lot of turkey flavor.

Okay, I will keep you guys posted and thanks so much..............John
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
turkey

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 01:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.