"Weekend at Brining" (With Otter & Audeo)

[mudbug]

As has said and observed on other threads, it's what's on the inside that counts!

Sounds (and looks -bravo) like both intrepid contestants fared well.

Finally caught up on all the posts but am now being called to breakfast (bacon and biscuits). Back in a few.

 

[Audeo]

Thanks, GB! To tell you the truth, I wasn't concerned about bacteria when I rinsed the bird. I knew I had limited that as much as possible with maintaining chilled ingredients and doing my best to limit exposure to warming. (I guarantee all bacteria was killed as I inadvertently tried to cremate the darned thing!) My worry, hence the rinse, was the fear of the unknown. Would soaking a "3% brine injected" commercial turkey in that much salt would create a salt block, instead of a turkey with balanced seasoning?

Now having done it once, I feel a lot more confident. Next time, I'll brine longer (6-8 hours), take your advice and skip the rinse, and keep a much closer eye on the thermometer after the first hour.

(Already have AB's chop recipe printed out!)

Thank you sincerely, GB, for your comments and suggestions!

 

[mudbug]

now who's the overachiever???

 

[Audeo]

 

[Otter]

Audeo, did you make gravy out of the contents in the bottom of the pan? I did (today) and it was saltier than I would have liked.

 

[Audeo]

I did, Otter. I deglazed the roasting pan with a good bit of boiling water and ended up using only about two-thirds of these juices to make a gravy, which was diluted further. I added some cream, as well. But the gravy was good. Really rich.

 

[Otter]

I tasted the mirepoix, and there seemed to be some decent flavor left, so I put it in the blender and used it with the liquid drippings. I think that might have been the problem - don't usually do that.

 

[jennyema]

BRINED TURKEY! YUM!

I am a great believer in brining poultry and pork.

After brining the "Cooks Illustrated" method (salt only) and the Alton Brown method (sugar and flavoring agents, too) I am also a great believer that brine needs both salt and sugar as well as a believer that brine is a great way to flavor the meat.

I always add soy sauce to my brine as well as salt. It's the UMAMI thing you know? Brings out the savory flavor. UMAMI:http://www.winespectator.com/Wine/Main/Feature_Basic_Template/0,1197,1802,00.html

Also, I have found pan drippings to be salty, as they concentrate as the turkey roasts. But adding them to unsalted giblet broth makes terrific gravy.

 

[Otter]

jennyema, unfortuately I never have giblet broth - my dog Bridget has dibs on the (unbrined, of course) giblets! Next time I think I will try it first without adding the pureed mirepoix. If still salty, I will thin it with unsalted chicken broth to dilute the saltiness, and then add a roux to thicken it again and see if that works.

 

[choclatechef]

Ok! You guys have me convinced! My next turkey will indeed be brined!

Good job Audeo and Otter!

 

[subfuscpersona]

I adored this thread!

thanks otter and audeo for this informative entertaining thread - I loved every post! Better than any cooking show on TV IMHO.

I have one request to you intrepid testers if there's any of that turkey left - would you try freezing some of the meat and then report back if, when thawed, it is still moist? (Or maybe someone knows the answer to that already?)

 

[jennyema]

Otter,

Schnitzel and Brewster get the cooked giblets but the broth is MINE!


Regarding freezing (this is not an answer to the frozen cooked turkey question, however) I have taken to making up a brine and then freezing uncooked chicken in it so that it brines as it thaws. It works pretty well, but not as well as brining fresh poultry.

 

[Otter]

subfuscpersona, I didn't freeze any, but the leftovers have been great every day. jennyema, Bridget demands hers be baked in the oven with the turkey, so there is no broth.

 

[jennyema]

jennyema, Bridget demands hers be baked in the oven with the turkey, so there is no broth.

It's a good thing I am at work where Schnitzel can't read the screen .....

A package of chix wings plus aromatics makes a fine broth, too ...

 

[Lifter]

Frozen brined turkey retains its moisture very well...there's nothing that will pull the moisture out, once you've got it in...it just takes that bit longer to freeze and thaw...