Brines ....... How good are your taste buds?

DavidR

I'd like to hear some honest opinions here, since we have turkey day coming up.[p]For those that have experimented with different kinds of brines, from the simple (kosher salt, sugar, water) to the exotic, (maple syrup, bay leaves, juniper berries, apple cider vinegar, etc.) can you really tell the difference in the flavor of turkey after taking it off the egg or the oven?[p]I know the purpose of brining, to put water back in to prevent drying out during the cook. and theoretically, so should the spices in the brine. But if you cooked two turkeys just alike, with the exception of using a simple brine in one, and an exotic one in the other . . .[p]. . . could you really tell the difference in the taste?

fiver29

DavidR,[p]Yes. You can taste the difference. Here are two examples:[p]1. Ground thyme completely passed through a pork roast I brined and the inside of the meat actually turned a green hue. If you like thyme you would have really liked this brined pork roast.[p]2. An apple cider brine I did really added a lot of apple flavor to a whole turkey I once Q'd. [p]It has been my experience the more potent the flavors in the brine the more potent flavor is imparted in the meat. I did not intend for the brined pork above to taste mostly like thyme. It did because I used ground thyme and because it was the most potent flavor in that brine. Since that experience when I brine I add more potent flavors that I want to impart in the meat.[p]Hope that assists you!

Rich

DavidR,
I cooked a brined 18 lb turkey in my large egg last Thanksgiving and it turned out to be the best turkey I have ever cooked. Both the white and dark meat turned out tender and juicy. I highly recommend brining if for no other reason then to keep the turkey moist.

mollyshark

DavidR,[p]In some stuff, no, I can't tell. In turkey...definitely. I've done brined and I've done not brined and the moistness of even the breast meat on an el-cheapo turkey comes out incredible with brine. Chicken I don't care for brine. Makes it slimy to me. Cornish Hens I brine. And I've brined myself in patchouli oil several times with very positive feedback.[p]mShark

BlueSmoke

DavidR,
I brined a chicken last weekend (sorry, mollyshark, not the least bit slimy) in beer, water, salt and molasses. I'm guessing 14 hours in refrigerated brine, and it was moist with just a hint of sweetness. (3 hours at 230º grill temp - my dome thermometer is shot and awaiting replacement.)
Two things impressed me most of all: the skin came out a gorgeous mahogany and was tender (not the least bit rubbery). And even when I got the breast to 160º, the skin and meat had not pulled back from the drum tips.
Ken

mollyshark

BlueSmoke,[p]Sounds like a good brine. Can you post or send me the specifics?[p]Maybe I've had chickens from bad neighborhoods.[p]mShark

BlueSmoke

mollyshark,
Always a pleasure to accomodate a lady, especially one who's "brined herself in patchouli oil..."
Heat together
1 quart water
1 quart beer
1 cup molasses
1/2 pound (non-iodized) salt
When salt is dissolved, simmer 5 minutes and cool before using.

Strmn2Smoke

BlueSmoke,[p]I like your brine recipe..after taking the bird out of the brine I like to put it under a fan "a al Peking duck" for thirty to forty-five minutes or so, makes for a crisper skin...nde

WooDoggies

mollyshark,[p]Last person I met who brined herself in patchouli was at a Grateful Dead concert back in '85.... hey, was that you?[p]WD

BlueSmoke

Strmn2smoke,
Forgot to say, when I remove the bird from the brine I rinse it under the sprayer at the sink. Like your fan technique. If I have time (which means if I thought ahead and have room) I like to return it, uncovered, to the refrigerator overnight - let the dehumidifier work its magic. I do love crispy skin!

Bordello

mollyshark,
Have you tried this, it's great. (pay attention to the amount of time the chicken is in the brine)
New Bob
[ul][li]Brant's beer butt chicken[/ul]

mollyshark

WooDoggies,[p]Yikes. I've been found out!