"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-02-2006, 10:15 PM   #21
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by Andy M.
Very clever!

We end up having our Thanksgiving on a Thursday every year and have to spend four days at home relaxing and watching football.
And eating turkey sandwiches, turkey soup, turkey everything
__________________

__________________
amber is offline   Reply With Quote
Old 10-02-2006, 10:57 PM   #22
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Let me say that you need to really be careful with the amount of salt you use in your brine.

Let's say you use 2 gallons of apple juice/cider - to that I wouldn't add more than 3/4 cup to 1 cup of kosher salt. Too much salt in the brine will make a VERY salty gravy. I would use 1 cup of packed brown sugar, 3 limes cut in half, squeezed, and add lime itself to juice, 3 or 4 oranges done the same as the limes, 10 or so garlic cloves peeled and smashed, a box thyme, fresh, about 5 stalks of fresh rosemary 4 - 5 inches long each, and a few bay leaves.

Heat everything in a pot until salt and brown sugar are dissolved. COOL COMPLETELY before adding turkey. I make mine early the day before so it has plenty of time to cool.

The best results I get is if I marinate/brine the bird for no LESS than 24 hours. I'm talking a 17# - 22# bird.

Anyway - this is as close as I can remember to what I do.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-02-2006, 11:08 PM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
That sounds like a good brine. I found you can reduce the saltiness of the bird and gravy by rinsing off the bird aftrer you take it out of the brine then drying it off.

When I make two gallons of brine, I start with a gallon of vegetable broth at double strength and add the flavorings, cook it up and cool it down with a gallon of ice cubes. That give you the right concentrations of ingredients and a cool brine.

You could do the same with the apple juice/cider by freezing half of it and adding it to the cooked mixture.

The benefit is just to have the brine ready faster if you're running late. (I always am)
__________________
"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 10-02-2006, 11:17 PM   #24
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I do rinse and pat dry - that is key. I just really almost screwed up the gravy the first year I did it by waaaay too much salt! You get the oysters out of the back after it's done and it has the most wonderful apple flavor! GREAT idea on freezing half of the cider/juice - DUH!!!! I just hope I remember it for this Thanksgiving - surely I will - what a timesaver!!!!!!! Thanks for that tip Andy!

I do the bird in the trash bag in the cooler method - or if it will fit in my VERY biggest stock pot I will do that. A friend of mine (bless her) didn't put her trash bag in anything - went to the airport to pick up her sister - icky, sticky, salty, TURKEY, brine all over her kitchen floor wicking up into her living room carpet. YUCK!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-02-2006, 11:35 PM   #25
Assistant Cook
 
Crestman's Avatar
 
Join Date: Jun 2006
Location: Saskatchewan, Canada
Posts: 22
Wow...All these ideas sound great!!!!

When you guys say apple juice/cider, which is it? Juice or cider? I have a container in the fridge that says apple cider vinegar, and also have a carton that says apple juice. Sorry if the question sounds strange!!

Alix, it's for sure cold enough to have the turkey outside...Just have to make sure the cat's don't get into it!!

Keith
__________________
Crestman is offline   Reply With Quote
Old 10-02-2006, 11:40 PM   #26
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by Andy M.
Very clever!

We end up having our Thanksgiving on a Thursday every year and have to spend four days at home relaxing and watching football.
Andy, we're all workaholics up here dontcha know. Couldn't take THAT much time off. Besides, I hear you just have that extra day off to go shopping...

Edit...Keith, put a brick on the top of your stock pot and that should do it. It keeps my Golden out of there, and my kitties too.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-02-2006, 11:46 PM   #27
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by Crestman
Wow...All these ideas sound great!!!!

When you guys say apple juice/cider, which is it? Juice or cider? I have a container in the fridge that says apple cider vinegar, and also have a carton that says apple juice. Sorry if the question sounds strange!!

Keith
Keith, use apple juice. Apple cider vinegar is WAY different. You can buy apple cider if you want (its like apple beer sort of) but apple juice is just as good.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-03-2006, 05:45 AM   #28
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Crestman
Wow...All these ideas sound great!!!!

When you guys say apple juice/cider, which is it? Juice or cider? I have a container in the fridge that says apple cider vinegar, and also have a carton that says apple juice. Sorry if the question sounds strange!!

Alix, it's for sure cold enough to have the turkey outside...Just have to make sure the cat's don't get into it!!

Keith
I prefer the cider, it's works better. I recently used juice and barely noticed the flavours. Vinegar is not the same as juice or cider on any level!

I've never had a problem with saltiness with the amount of salt I use...perhaps the cider cuts it, but never had a problem. I don't use the brine for gravy, I always toss that out.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-03-2006, 12:31 PM   #29
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Quote:
Originally Posted by kitchenelf
Let me say that you need to really be careful with the amount of salt you use in your brine.

Let's say you use 2 gallons of apple juice/cider - to that I wouldn't add more than 3/4 cup to 1 cup of kosher salt. Too much salt in the brine will make a VERY salty gravy. .

It's actually important to use a good amount of salt when you brine. The ratio is usually 3/4-1 cup of kosher salt (or 1/2 cup table salt) to 1 gallon of water. The AB recipe in question uses 1 cup of salt to 2 cups of liquid. I think that's a bit light, but I wouldn't use less than 1 cup. And perhaps more if you are using Diamond Crystal brand, which has the largest size crystals.

Salt in the brine does not automatically mean salty gravy. You need to rinse the bird, air dry it completely and add unsalted liquid to the bottom of the pan. When making gravy, I have found it very easy to make gravy by deglazing the pan, defatting the drippings, tasting to judge saltiness and then using unsalted giblet broth to balance out the liquid for gravy-making. This works for me even when I use a lot of salt in my brine. Made some excellent gravy from a brined chicken (using loads of salt) 2 weekends ago, though I did use Bisquick when I found I had no flour on hand.

One caveat about a brined turkey is that if you stuff it the stuffing can be quite salty, as it is soaking in all the poultry juices.

And, Crestman, you don't need to keep cider vinegar in the fridge. It's already gone bad.
__________________
jennyema is offline   Reply With Quote
Old 10-03-2006, 03:02 PM   #30
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I have always cooked my bread stuffing inside the bird and it is delicious. I make another "dressing" (that is "stuffing" cooked outside the bird) from cornbread, so we have two.
I also prefer not to brine poultry.
You will need to have your turkey in the fridge today to be thawing by the week-end!! It takes a long time.
__________________

__________________
Gretchen 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 03:22 PM.


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