She says I can only rub it a certain way!

The_Stache

My spousal unit of 45ish years (Pocohontas Goldstein, middle TN's only Native American Jewish Princess) presenting me with quite a challenge and I would appreciate any help you might provide....

Her dietary restrictions ... No Gluten (Did find that Tamari Sauce is Gluten Free), No Acid (Lemon, Lime, Tomato, etc), No Pepper (Nightshade or other), No Lactose...

Trying to come up with a tasty brine that everyone will enjoy for the Thanksgiving bird. 

Suggestions?

Photo Egg

May the Force be with You!

JohnInCarolina

Salt and sugar, basic brine.

Coldspring

1 gallon water, 1 cup kosher salt, 1 cup brown sugar  works well for us for poultry. Brine for several hours up to a couple of days. It must be refrigerated.I got this off the net several years ago

GATraveller

JohnInCarolina said:

Salt and sugar, basic brine.

Plus clove, bay leaf, rosemary and thyme if desired.

JohnInCarolina

GATraveller said:

JohnInCarolina said:

Salt and sugar, basic brine.

Plus clove, bay leaf, rosemary and thyme if desired.

I prefer the Simon and Garfunkel brine: parsley, sage, rosemary and thyme.

lousubcap

Sounds like time for a trade  

The_Stache

lousubcap said:

Sounds like time for a trade  

Financially not adviseable!

fishlessman

turkey is acidic

fishlessman

ive done this one but prefer to put grease and herbs under the skin, duck fat with chopped herbs frozen then sliced into slivers and slid under the skin is good. bacon, onion and herbs ground fine and slid under the skin is different and good as well. kosher turkeys are already slightly brined with a dry salt, usually find them in the frozen section, look for the empire brand if you choose not to brine

for a brine though, this is a good one, becareful picking out the soy sauce, i believe kikkomans is gluten free but check first. fresh bay leaves over the dried ones make a HUGE difference

Posted by J Appledog on November 05, 2001 at 10:15:13:

Cat
shared this brine recipe with me about a year ago. I have brined
pheasants and turkeys and quail in it with rave reviews so, wanting no
surprises, I chose this for the turkey competition. Even some of the
judges asked for the recipe, so here it is. Thanks again, Cat!

Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)

Rinse and let air dry, under refrigeration, overnight.

The_Stache

@fishlessmanThanks!!!  Thats what I'm looking for...

Chile Flakes - Will substitute something
Soy Sauce  - Tammari

This is great!!!

SSQUAL612

Bought these years ago and use the liners so it's easy clean up.  I have a small dorm fridge in the garage from when I closed my office that's perfect for brining.  
https://www.amazon.com/gp/product/B00PPRX9MO/ref=od_aui_detailpages00?ie=UTF8&psc=1

SSQUAL612

fishlessman said:

ive done this one but prefer to put grease and herbs under the skin, duck fat with chopped herbs frozen then sliced into slivers and slid under the skin is good. bacon, onion and herbs ground fine and slid under the skin is different and good as well. kosher turkeys are already slightly brined with a dry salt, usually find them in the frozen section, look for the empire brand if you choose not to brine

for a brine though, this is a good one, becareful picking out the soy sauce, i believe kikkomans is gluten free but check first. fresh bay leaves over the dried ones make a HUGE difference

Posted by J Appledog on November 05, 2001 at 10:15:13:

Cat
shared this brine recipe with me about a year ago. I have brined
pheasants and turkeys and quail in it with rave reviews so, wanting no
surprises, I chose this for the turkey competition. Even some of the
judges asked for the recipe, so here it is. Thanks again, Cat!

Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)

Rinse and let air dry, under refrigeration, overnight.

Thanks for sharing this...saving this one.

westernbbq

Try a light circular motion.....never fails!

Killit_and_Grillit

Rick...

Let me be the first to suggest you just make a brisket. This is sounding just as daunting. 

The_Stache

Adam, you may have that correct...!!

Possumtrot

@Killit_and_Grillit  You don’t understand. Rick is the guy who took apart a bevel drive Ducati just to see how it worked. Ran even better after he put it back together (no manual). He just likes to rub things.  Recipes are just another opportunity to play with something

Killit_and_Grillit

@Possumtrot Henry I'm not saying the man can't break the code. I'm just saying for the same amount of input we could be snacking on a delicious brisket. Or a whole pig. 

Possumtrot

He won’t share with me

Killit_and_Grillit

Possumtrot said:

He won’t share with me

Every time you two squabble this is what is playing in my mind... (but with more facial hair)

StillH2OEgger

SSQUAL612 said:

Bought these years ago and use the liners so it's easy clean up.  I have a small dorm fridge in the garage from when I closed my office that's perfect for brining.  
https://www.amazon.com/gp/product/B00PPRX9MO/ref=od_aui_detailpages00?ie=UTF8&psc=1

Thanks for the idea of using a dorm fridge for brining. Have one in the basement and I hope it still works.

The_Stache

Killit_and_Grillit said:

@Possumtrot Henry I'm not saying the man can't break the code. I'm just saying for the same amount of input we could be snacking on a delicious brisket. Or a whole pig. 

Still working on the pig... Brisket is definitely on the menu for the weekend as well as a butt and some smoked mac and cheese....

Turkey still is the "tradition" and if we're gonna eat it, I want it brined!

PS... Henry's just cranky because he's prepping for a probe AND he's very old!!

northGAcock

You Tennessee folk are awfully cantankerous tonight. Adam must not be getting any sleep....Henery (shaking my head), good luck....take the doc some flowers. 

Rick.....nothing like local friends to help a brother out. We are still 3 weeks from Turkey Day....I.admire your advanced planning. No matter what brine you use, three weeks ought to do the trick. 

Smokinb

Might be easier to find a new spousal unit. ha. j/k. wet brine is the way to go, sage butter under/over skin, then baste.  Happy Thanksgiving all!

The_Stache

Ultimately decided to do 2 birds... a breast with a delicate brine for her and a full on brined/rubbed/butter/glazed everything for those who might be inclined to have a different (better) taste!

Thanks to all for suggestions!!