Turkey Brine

[mikki]

Does anyone have any good turkey brine receipes. I've never cooked a turkey myself and my mom did one last year in a brine was real moist,but I thought it was to salty so I figured I'd ask for ideas here. You guys always come through. Thanks

[Andy M.]

Try this one from Good Eats

[VeraBlue]

I use enough apple cider to cover the turkey. It usually takes close to three gallons. Then I add 2 cups of kosher salt, 1/4 cup poultry seasoning, 1/8 c black pepper, 1/4 c granulated garlic and a cup of brown sugar.

[corazon]

Originally Posted by VeraBlue

I use enough apple cider to cover the turkey. It usually takes close to three gallons. Then I add 2 cups of kosher salt, 1/4 cup poultry seasoning, 1/8 c black pepper, 1/4 c granulated garlic and a cup of brown sugar.

apple cider, eh? That sounds good.

Here's mine-
Basic Brine:
1 cup Kosher salt
¼ cup Sugar
4 Quarts water
Various herbs (rosemary, thyme, sage)

I combine salt, sugar, herbs and 2 quarts of water. Put it on the stove on high and wait for the salt and sugar to dissolve. Then I take it off the heat and add the other 2 qts water. Stick it in the fridge.

When it comes time to brine, I double 2 turkey oven bags. Stick the turkey in and have an extra pair of hands to help you hold the bags while you pour the brine in. Gather the inner bag tightly to force the brine around the entire turkey. I do this all in the roasting pan and stick it in the fridge for 12 hours, breast side down.

[VeraBlue]

Try the cider, Corazon, I think you'll like it.

[PytnPlace]

I've been using the recipe the Andy suggested for a few years now. It really is the bomb!

[corazon]

Originally Posted by VeraBlue

Try the cider, Corazon, I think you'll like it.

does it make the meat sweet? dh doesn't usually like sweet and savory combined, especially where there is meat involved.

[mikki]

Thanks for the help, I'll have to do a turkey like this a different time. My inlaws do not use any salt on or in things(husband reminded me) so I'm afraid it would be to salty for them. I have copied the recipes and i will eventually do one for a different occassion

[Michael in FtW]

If you buy a fresh turkey that has only been processed as far as slaughtering, gutting (sorry -think the proper term is drawing), and plucking then you can brine it.

Originally Posted by mikki

... my mom did one last year in a brine was real moist, but I thought it was too salty ...

If it comes in a plastic wrapper from the grocery store - look at the label. If the ingredients say anything about added broth, water, salt, etc. - 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.

[CherryRed]

Originally Posted by corazon

apple cider, eh? That sounds good.

Here's mine-
Basic Brine:
1 cup Kosher salt
¼ cup Sugar
4 Quarts water
Various herbs (rosemary, thyme, sage)

I combine salt, sugar, herbs and 2 quarts of water. Put it on the stove on high and wait for the salt and sugar to dissolve. Then I take it off the heat and add the other 2 qts water. Stick it in the fridge.

When it comes time to brine, I double 2 turkey oven bags. Stick the turkey in and have an extra pair of hands to help you hold the bags while you pour the brine in. Gather the inner bag tightly to force the brine around the entire turkey. I do this all in the roasting pan and stick it in the fridge for 12 hours, breast side down.

Where do you find those oven bags? I have a similar brine recipe (actually, it might be exactly the same - can't remember offhand) and it calls for two of those bags. If I somehow can't find them, will this work in a covered container so long as the entire turkey is submerged in the brine?