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For Painter re: brining discussion from 4/14

ColoradoCookColoradoCook Posts: 150
edited 7:00PM in EggHead Forum
Painter,[p]Taking in everything you said about brining and from the others on that 4/14 post,is this a good recipe? Can you break it down a little further (i.e. a handful of peppercorns, 4 stalks of celery, etc.)?[p]Make a broth of:[p]2 G water
2 C kosher salt
2 C brown sugar
Black Peppercorns
Few whole allspice
Several bay leaves
4 or 6 cloves of crushed garlic[p]Makes two gallons to accomodate a whole turkey. (13 lbs.)[p]How long would you simmer this and what do you need to cool it down to before adding the turkey?[p]Thanks,[p]ColoradoCook


  • ColoradoCook,[p] Your proportions look OK, though 2 gallons of brine is quite a bit. I usually make about a gallon then add ice and water to cover the bird. Bring the mixture to a boil (I'd recommend boiling it with a portion of the liquid, then adding the rest of the loquid cold afterward (you can use a smaller pot that way) and simmer for a few minutes to let the salt dissolve and the aromatics release some oils. Cool the brine down until it is quite cold before adding the turkey. I usually fill a big Ziploc bag (or spaghetti container -- long and thin) with ice and swish it around in the brine until it gets very cold. Adding ice directly to the brine helps, too. Brine the bird in the fridge to keep it cold throughout the process.
  • SpinSpin Posts: 1,375
    ColoradoCook,[p]If you seek only Painters input, maybe this post should have been email instead :-). I am only commenting on general brining methodology.[p]As only flavorings in the brine (liquid) are added to the meal, the flavorings added are best used if they are rendered into the brine. The onion and celery can be pureed. The celery can be replaced with crushed celery seed. The sage, rosemary, allspice, bay leaves, and celery seed can be crushed or ground. All spices (particularly dry spices) can be soaked in some dry white wine for 15 minutes prior to addition to the brine. The acid in the wine (not mattering in the gallon+ of brine) will release the flavors of the herbs. Crushing the garlic with some kosher salt will help to release the flavors of the garlic and make the job quicker.[p]Spin
  • PainterPainter Posts: 464

    ColoradoCook, You have the proportions right on salt and sugar.
    3or4 stalks celery chopped course
    2 med. Onions chopped course
    15-20 peppercorns
    1 tsp dried sage
    2 tsp dried rosemary
    10 whole allspice
    2-3 bay leaves
    4-6 garlic crushed
    I usually use two gallon of brine for a approximate 13lb. turkey. Simmer the above ingredients in 2 qts. water until veggies are tender. I put 2,1 gallon milk jugs of water in fridge beforehand to cool to max and add to mixture to make 2 gallons. I'll put in large plastic bag the turkey and as much brine that fits and twist tie shut. I then put in cooler ( save fridge space) and add ice cubes on top and let go for 12 hrs or so. Rinse well under running water and pat dry. If you want a nice crispy skin, put in fridge uncovered over night and rub with olive oil and place on 350 degree preheated egg if you don,t want added smoke. Other wise start at lower temp for smoking and bring up to temp for aproximately 20 min. per lb. Use polder for readings. I rotate grid at least once during cook to make sure things cook even. Adjust ingredients to your taste in brine if you like or dislike something. This isn't exact science on ingredients but works for me.
    Good Luck Painter
    165 breast works well for me

  • PainterPainter Posts: 464
    Spin, Good reply, as the adventerous will come up with something that works well. It would be pretty boring to have just a few recipes to to use and thats why we all chime in and give ideas to share.
    Spring is trying to here in Wisconsin

  • PainterPainter Posts: 464
    MikeO, Didn't want to leave you out on reply.
    Your sequence to things sound right on the money.
    Thanks Painter

  • Thanks everyone, that includes you too, Spin. It's Turkey time.[p]ColoradoCook
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