"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-20-2007, 06:29 AM   #31
Assistant Cook
 
Join Date: Nov 2007
Posts: 17
Quote:
Originally Posted by Michael in FtW View Post
- it's already "brined" (by injecting) and brining it again will only result in it being too salty. This also goes for "Kosher" turkeys - they, too, are already brined.

If you're looking at brining as a way to add flavors ... there are other ways that will not make the turkey too salty.
Yikes! I was planning to brine a Butterball! I'm so glad I saw this. Can you help figure out how to make this bird more flavorful? I've put herbs, etc. inside the cavity, but that doesn't really infuse flavor... Ive heard of injecting flavors, but whatever I use would have to be in liquid form to use in the tool... Ideas, anybody?
__________________

__________________
trimont is offline   Reply With Quote
Old 11-20-2007, 06:56 AM   #32
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
This one is very yummy, but costs an arm and a leg. Will make again after we win the lottery!!!

GMA Recipe: Beer-Brined Turkey with Turkey Giblet Gravy
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-20-2007, 08:33 AM   #33
Assistant Cook
 
Join Date: Aug 2007
Posts: 47
Quote:
Originally Posted by trimont View Post
Yikes! I was planning to brine a Butterball! I'm so glad I saw this. Can you help figure out how to make this bird more flavorful? I've put herbs, etc. inside the cavity, but that doesn't really infuse flavor... Ive heard of injecting flavors, but whatever I use would have to be in liquid form to use in the tool... Ideas, anybody?
I wanted to brine my butterball, and I just saw on another thread here where someone said you could brine a fresh butterball, just not a frozen one. Anyway, my dh doesn't want me experimenting on the turkey since people are coming here. Instead, I plan to use a mixture of butter and herbs, and slip it all under the breast skin, rubbing it all over.
__________________
Barb
notjustamom is offline   Reply With Quote
Old 11-20-2007, 08:58 AM   #34
Assistant Cook
 
Join Date: Nov 2007
Posts: 17
Quote:
Originally Posted by notjustamom View Post
I wanted to brine my butterball, and I just saw on another thread here where someone said you could brine a fresh butterball, just not a frozen one. Anyway, my dh doesn't want me experimenting on the turkey since people are coming here. Instead, I plan to use a mixture of butter and herbs, and slip it all under the breast skin, rubbing it all over.
Barb - I think I'm in agreement with your dh.... I'd rather not take any chances. Next time I'll get a fresh turkey and use the brine....

I do have a baster with an injection tip. Do you think it would be better to rub soft butter & herbs under the skin - or melt the butter and mix with ground herbs and inject into the bird?
__________________
trimont is offline   Reply With Quote
Old 12-23-2007, 10:38 AM   #35
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
How long would you brine just the turkey breast for?
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 12-26-2007, 12:10 PM   #36
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by abjcooking View Post
How long would you brine just the turkey breast for?
6-8 hours or so. I left mine (7 pounds) in for 12 the other day and it was excellent
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-26-2007, 03:07 PM   #37
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I'm sticking to my guns. Everyone is putting too much thought and effort into roasting turkey. Go simple and it will be perfect. I made possibly the juciest, most tender turkey ever for Christmas. I was going to barbecue it as those turkeys, at least at my house are legendary. But I found myself without charcoal and so opted to oven-roast the critter.

T mkae this extraordinary bird, I simply boiled the giblets and neck to make a broth. I added chicken and beef soup base to add flavor and salt (a little at a time then taste until it's the flavor you want). I then added a bit of honey to sweeten things a bit, as an experiment. I injected about 1/4 cup into the breast meat on either side (total of 1/2 cup), and about the same amount into the thighs. I rubbed it with olive oil, salted the skin with kosher salt, and put the whole thing into a large roasting pan, on a turkey rack, and popped the whole thing into a 450' oven. I checked this 18 lb bird after two hours. The temp read 160' and I pulled it from the oven. It cooked a bit faster than I had expected and so I was glad that I had the meat thermometer in to beep at me when the desired temperature was reached.

I put the bird, uncovered into the trunk of my car, the gifts into the back seat, picked up my daughter from her house, and drove to my sister's for Christmas dinner. I carved the breasts off and cut them against the grain. Everyone commented on how tender and juciy the turkey was. It stoled the show, which was unintentional. I dodint' try any until today, as I know what my turkeys taste like. When I did, a day after it was cooked, and reheated in the microwave, it was still the juiciest and most tender turkey I have ever made, or eaten. And it was the cheap store-brand frozen bird.

Don't spend big bucks for a special turkey. Don't go through special preperations, and put a great deal of fuss into cooking the bird. Just heat the oven to 450' F., oil and salt the skin, inject flavorful fluids in if you want to, and bake until the thickest whicte meat reads 160' F., and pull from the oven. Your turkey will be the star too.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North 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 09:25 AM.


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