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Old 10-02-2004, 11:58 AM   #11
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Otter..too late now..but nxt time your turkey doesn't fit the pot put it in breast side down..as the white meat is what really needs the flavor and extra moisture that brining provides. Dk. meat by nature has more flavor and is moister... :roll:
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Old 10-02-2004, 12:03 PM   #12
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Thanks, chez suz, I finally found a 20 qt Sterilite at Wally World that handled my 11.25 pounder, and looks like it could handle up to maybe 14 or 15 pounds.
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Old 10-02-2004, 01:05 PM   #13
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I'll update on my efforts so far.

Thanks to Otter's message to me yesterday about the amount of brine he required to cover his turkey, I knew I would need to double my recipe. I began by simmering the onions, garlic and herbs in 1 quart of water for about 45 minutes last night, and chilled the broth in the fridge overnight. This morning, I dissolved the salt in 1 3/4 gallons of cold water and added the broth and maple syrup. Fortunately, my water bath canner was large enough to hold the turkey and brine. (I did spend over an hour yesterday rearranging the contents and shelves in my fridge during a "dry fit" of the pot...)

The turkey began to soak at 9:00 a.m. today and will come out at 1:00 p.m. I just checked the turkey a moment ago and it has already taken on a bit of the amber color from the syrup. Looks good!

At 1:00 p.m., I plan to remove the bird and rinse the dickens out of it! Then I will dry the bird as well as possible using paper towels and rub it well with a mixture of canola oil and lots of fresh ground pepper. Next, it will be placed on a mirepoix (Thanks, otter -- love that word now that I know what it means...) lining the bottom of my roasting pan, then in to cook!

So far, so good! And if I can ever manage to get a picture posted here, I will.

A side note on the turkey: I was unable to find an "organic" turkey anywhere within a 15-mile radius of my home (which is pretty much dead center of the Dallas-Fort Worth Metroplex, for those of you keeping score at home), and ended up purchasing a Honeysuckle brand that has a stated 3% brine injection. Because of the existing salt content, I lowered the salt recommended in the recipes I found for four-hour soaks to 3/4 cup, instead of a full cup. Hopefully, the turkey will be palatable.....

More to come!
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Old 10-02-2004, 01:10 PM   #14
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Still want to know what mirepoix is.

Also very interested in the rinsing and drying bit. I have never rinsed after brining, so wonder what effect that will have on the birds.
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Old 10-02-2004, 02:31 PM   #15
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Alix, mirepoix is just onions, celery, carrots. Mirepoix is faster to say and less letters to type. I was somewhat reluctant to rinse after brining (didn't want to diminish my brining efforts), but imagine it is a saftey precaution if the rinse before brining didn't get all the bacteria.

PS: I was doing the 8 hour air dry after the brining, so it was probably more important for me to rinse, then if the bird had just gone straight into the oven.
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Old 10-02-2004, 02:52 PM   #16
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How's it going, guys?? Any breaking news on either front?


EDITED LATER: apologies all around. First to Alix - I see you got the definition of mirepoix. I was tired last night and went to be right after posting that last smart-alec remark.

Posted the above questions before I realized this thread had two pages. I see news has broken. Otter and Audeo, you both are giving the rest of us excellent play-by-play action!
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Old 10-02-2004, 03:16 PM   #17
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I started much earlier than Audeo due to my 12 hr brining (to her 4) and my 8 hour air dry (to her 0), so it looks like her turkey has beaten mine into the oven. By 5:00 or so I should know if the extra time I spent was worth the effort.
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Old 10-02-2004, 03:36 PM   #18
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Well.....

The bird was removed from the brine at precisely 1:00:13 pm this afternoon and given a brisk and thorough bath in running tap water. The bird did a "drip dry" until my arms started hurting, and was then transferred to a bed of paper towels on the counter. While turning away to get more paper towels to dry the skin, Kitchen Kitty jumped on the counter and was just nearing the bird when I turned around. Kitchen Kitty was quickly encouraged to go outside and play (with the neighbor's schnauzer...). Skin was then blotted and dried as well as possible utilizing approximately 1/4 roll of paper towels.

I removed the rack from my roasting pan and added a mirepoix of 2 sliced white onions, 3 chopped stalks of celery, 1 chopped large green bell pepper and 2 pounds of baby carrots and spread them on the bottom of the pan. Turkey laid to rest atop of that and immediately placed into a preheated 400-degree oven at precisely 1:31:44 p.m.

I just took a temperature reading of a thigh, which registered 149.6 degrees at 2:29:??.

Geez, I wish you could smell my house!!! (Hungry husband a sons becoming a wee bit impatient....)
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Old 10-02-2004, 03:40 PM   #19
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and Audeo, your estimated time of presentation to hungry menfolk?
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Old 10-02-2004, 03:44 PM   #20
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PS: My new favorite word is "Mirepoix." I have been somewhat successful in inserting the word into almost every conversation today.

"My. You seem to be feeling a little mirepoix today. Hum?"
"There goes a right snappy little mirepoix up the street!"
"Heavens! Is that a mirepoix next to your Nellie R. Stevens Holly?"

Thanks, otter! LOVE the new word....!
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