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Old 11-09-2006, 02:46 PM   #1
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Turkey brined and fried?

We brined our turkey last Thanksgiving and are believers! This year we want to try a fried turkey. Do we simply dry the brined bird before frying?

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Old 11-09-2006, 02:55 PM   #2
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Yes, rinse and dry really well -and you're good to go!
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Old 11-09-2006, 03:31 PM   #3
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I did it for our Thanksgiving. As Jean said, just make sure you rinse it really well, and dry it really really well!
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Old 11-09-2006, 06:50 PM   #4
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Never brined anything let alone a turkey- what do you brine it in and for how long? Thanks, still learnin' Grandma !
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Old 11-09-2006, 08:48 PM   #5
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Brine:
2 gal. cold water
1 cup salt
1 cup brown sugar or 1-1/2 cup granulated [white] sugar
1 head garlic, cut horizonally across middle
1 [1 oz.] packet Pickling Spice [available in the Latino herb section in all grocery stores.]

I used a properly cleaned white 5 gal. bucket for brining. (Home Depot bucket)
place water inside the bucket or stock pot.
add the sugar and salt. With a wooden spoon stir vigorously to blend both salt and sugar into the water.
add the pickling spices.
place the frozen turkey into the bucket.
brining depends on your personal preferences.
THIS IS the recipe I used and copied to here. We let it sit outside (very cold last year)for 24 hrs.in brine. The woman who wrote this let her frozen turkey thaw / sit in brine 2-3 days.
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Old 11-20-2006, 01:10 PM   #6
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I have never brined a turkey either, does it really make a dif? I did the half cooked on the breast and half cooked reg last yr and it turned out so juciy and tender. Would brining make it even better??????
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Old 11-20-2006, 01:16 PM   #7
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I am a firm believer in brining aeyla. I think brining makes chicken, turkey, and pork that much better and is always worth doing if possible.
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Old 11-20-2006, 02:59 PM   #8
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Quote:
Originally Posted by GB
I am a firm believer in brining aeyla. I think brining makes chicken, turkey, and pork that much better and is always worth doing if possible.
Couldn't agree more! Although with some birds that have already had "juice" added (It says on the label), brining isn't as necesarry.

(We'll still do it to add a bit of flavor and misture, but I back off the salt, since there's already extra salt in the bird)

BTW - Did anyone see Good Eats last night? Alton Brown did a brined and fried bird.

The best part though, was when they were demonstrating what "could" go wrong. They put a wet, still frozen bird into 400+ degree oil. They basically combined everything you shouldn't do into one example. The resulting boil-over and fire was extremely impressive (And really underscored the safety issue). This was all done in a safe/secured setting with the local fire department on hand. Still nothing like a grease powered fireball shooting 10 feet in the air!

John
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Old 11-20-2006, 03:06 PM   #9
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Originally Posted by ronjohn55
...BTW - Did anyone see Good Eats last night? Alton Brown did a brined and fried bird...

I thought the step ladder rig and lowering the turkey into the oil from 10 feet away was a little over the top. But he does like to have his fun, doesn't he?
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Old 11-20-2006, 03:20 PM   #10
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Yes he does like to take things to the extreme. The ladder rig was a bit much and I doubt anyone other then AB will ever go through the effort of doing that. His points are valid though.

John that was quite an impressive fire!!!
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