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Old 11-17-2007, 02:07 PM   #21
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I brine my turkey in a big pickle bucket that I save and use exclusively for brining. If it's cold enough I stick the bucket on my screened porch. If it's not so cold I stick the bucket in a cooler. I'd rather clean a bucket then have to wash out and disinfect a cooler.
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Old 11-17-2007, 09:43 PM   #22
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Turkey Brine.

just watched Emeril do it tonight on the food network...

1/2 cup salt, 1/2 cup brown sugar per gallon of water. To that you can add bourbon, scotch, beer--or nothing. Add fruit...he used sour oranges. You could use orange juice but I would also add some cranberry juice.

Stick some herbs down inside the turkey--rosemary, tyme, etc... let it set for 24 hours...
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Old 11-19-2007, 11:30 AM   #23
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Originally Posted by Jeff G. View Post
Turkey Brine.

just watched Emeril do it tonight on the food network...

1/2 cup salt, 1/2 cup brown sugar per gallon of water. To that you can add bourbon, scotch, beer--or nothing. Add fruit...he used sour oranges. You could use orange juice but I would also add some cranberry juice.

Stick some herbs down inside the turkey--rosemary, tyme, etc... let it set for 24 hours...

In general brine recipes use 1 cup of kosher salt to one gallon of liquid. Use less salt if you sue table salt.
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Old 11-19-2007, 12:27 PM   #24
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Butterball turkeys are already treated with a flavored liquid. No need to brine.

You can still do it to introduce other flavors, but you should still add the salt to the brine. The salts won't "add up to double the saltiness". The turkey will not get saltier than the saltiest liquid.

So if the Butterball liquid is saltier than the brine, your brine will reduce the salt in the bird a little. If your brine is saltier than the liquid in the bird, your brine will make the bird a little saltier. Either way, it should not be overly salty.

Be sure to rinse the bird off after brining and pat it dry.
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Old 11-19-2007, 12:30 PM   #25
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Butterball turkeys are already treated with a flavored liquid. No need to brine.
.

FRESH Butterballs are not treated.
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Old 11-19-2007, 01:03 PM   #26
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I didn't know that!
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Old 11-19-2007, 01:40 PM   #27
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That's what my gang prefers, for some reason.

The fresh ones are a bit more expensive but they haven't been shot up with sodium. The frozen ones say thay have in bold lettering.
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Old 11-19-2007, 08:58 PM   #28
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im using 1 gallon apple cider, 1 gallon pomengranite cider
( or something ) oranges, sage, thyme, and rosemary with some cloves of garlic. let it sit for 24 hours its in the oven now for about 3 hours ( 11lbish bird ) cant wait to taste it. incase your wondering its a practice bird, dont wanna choke on the big day lol. the internal temp is 150 degrees, should i be aiming for 160? thanks
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Old 11-19-2007, 09:36 PM   #29
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165 is the temp you want. It's enough to ensure that the turkey is thoroughly cooked, but anything beyond that makes the meat start drying out.
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Old 11-20-2007, 12:22 AM   #30
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Yep 165. but i let the dark meat go to 170. If its brined it can go to 180+
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