Over this weekend, Otter and I are trying our hands at brining turkeys and this thread is to document those efforts and comments along the way. We are collaborating in our efforts to try and discern the effects our different tactics produce and to compare notes at the end of our trials. It should be interesting (at least to us).
In each of our chosen methods, there are commonalities and differences. Here are the statistics and plans as we begin:
The Turkeys
Otter’s is 11.25 pounds.
Audeo’s is 11.08 pounds.
The Brines
Otter is following the Cook’s Illustrated brine recommendation of 1 Cup table salt dissolved into 1 US Gallon of water. No other ingredients will be included.
Audeo is making a brine of 1 US Gallon water with ¾ Cup Kosher salt, ¾ Cup Maple Syrup (Grade B, Amber), 1 large onion (chopped), 3 cloves garlic (minced), ¼ Cup ground black peppercorns, 3 sprigs thyme and 3 sprigs rosemary.
The Soaking/Drying Times
Otter will be soaking his turkey in brine for 12 hours, then air-drying for 8 hours prior to roasting.
Audeo will be soaking her turkey in brine for 4 hours, with no air-drying time before roasting. (Only drying, following rinsing, with paper towels)
The Cooking Methods
Otter will roast his turkey, on a mirepoix bed, in a 400-degree (F) oven for 45 minutes with breast side down , then for 50-60 minutes, breast side up. Temperature targets are 165 degrees in the breast and 175 degrees in the thigh.
Audeo will also roast her turkey, on a mirepoix bed, but the breast side is staying up throughout the roasting. Cooking will be at the identical temperature, with identical targets in finishing temperatures.
------
As of this moment, Otter is already underway. Completion for both of us is slated for tomorrow (Saturday) evening's meal.
(Otter, did I record your side of this correctly?)
In each of our chosen methods, there are commonalities and differences. Here are the statistics and plans as we begin:
The Turkeys
Otter’s is 11.25 pounds.
Audeo’s is 11.08 pounds.
The Brines
Otter is following the Cook’s Illustrated brine recommendation of 1 Cup table salt dissolved into 1 US Gallon of water. No other ingredients will be included.
Audeo is making a brine of 1 US Gallon water with ¾ Cup Kosher salt, ¾ Cup Maple Syrup (Grade B, Amber), 1 large onion (chopped), 3 cloves garlic (minced), ¼ Cup ground black peppercorns, 3 sprigs thyme and 3 sprigs rosemary.
The Soaking/Drying Times
Otter will be soaking his turkey in brine for 12 hours, then air-drying for 8 hours prior to roasting.
Audeo will be soaking her turkey in brine for 4 hours, with no air-drying time before roasting. (Only drying, following rinsing, with paper towels)
The Cooking Methods
Otter will roast his turkey, on a mirepoix bed, in a 400-degree (F) oven for 45 minutes with breast side down , then for 50-60 minutes, breast side up. Temperature targets are 165 degrees in the breast and 175 degrees in the thigh.
Audeo will also roast her turkey, on a mirepoix bed, but the breast side is staying up throughout the roasting. Cooking will be at the identical temperature, with identical targets in finishing temperatures.
------
As of this moment, Otter is already underway. Completion for both of us is slated for tomorrow (Saturday) evening's meal.
(Otter, did I record your side of this correctly?)