Brined Turkey Recipe

Unknown

I am thinking of doing a brined turkey before Thanksgiving and I am looking for a good recipe to use. Also, since I have never had brined turkey, I am wondering what the benefits are and what it tastes like. Sounds like most brines have a lot of salt in them. Does brined turkey taste extra salty? Based on some of the other recipes I have gotten off the forum, I know I can trust all of your suggestions on good recipes![p]Thanks again for the help.
Becks

Bobby-Q

Becks in MN,
You really have to brine modern turkeys to retain moisture and introduce the flavor that is lacking. Moisture (fat) and flavor have been bred out of American turkeys for the past 60 plus years.[p]Brining does not make the bird taste salty at all. The salt is required for osmosis to take place and the flavored water to move into the turkey meat cells. How you flavor the water is much more important than the salt content. [p]HTH

Unknown

Becks in MN, how big is the bird that you are going to do ? size will have a lot to do with the time in the brine as far as oversalting goes.[p]also remember if you brine use a saltless rub[p]have a good one[p]reg

Marvin

Becks in MN,
The only thing I'll ad tho the others is to be careful in selecting your turkey. If it has been injected with broth, salt, sugar and other things (think "butterball") choosing and using a brine becomes difficult since one can't control what goes into and out of the bird. Choose a "natural" bird that has not been injected. Around here, people are getting crazy about "organic birds", raised solely on "organic" corn. no hormones and no antibiotics. that is all good, but the price is 3.50/lb. A "premium", uninjected, frozen turkey works well and tastes great for 1.20/lb. Some local injected birds are 0.17/lb. How's that for differences in the same city?

WooDoggies

Holey Frijoles reg, great to see you after all these years! :~)[p]Once I find some tenderquick or prague powder, gonna do your canadian bacon recipe..... if I could find some moose, I'd like to try your pastrami recipe as well... Do you think it would work with venison?[p]John

WooDoggies

Marvin,[p]Thanks for posting that. I once brined a turkey without first checking the label (it already contained a 12% solution) and it came out a little too salty for my tastes.[p]John

Unknown

Becks in MN,
Funny how when the holiday rolls around more than any other time we see different opinions on how to cook things. If the final result taste good to you and your quest, your way is as good as the next persons. Turkey and ham are the two main culprits. Here is my view on turkey: a quality frozen turkey like a butterball that has less than half the solution as many of the other brands is all I need to have great turkey. Most all turkey dinner plans are accompanied by a good gravy made from the drippings (see link) and it is easy to ruin the gravy with the salt from brining a turkey. For sure you do not need to brine a frozen turkey with solution already added. A good handful of cold, seasoned butter pushed under the skin will keep the breast meat as moist as anyone could want when cooking in the bge. I like to mix spices into softened butter but then re-refrigerate it so that it is very cold when going into the bird. If you do this and cook breast side up in a v-rack over broth you will have a great turkey. Brining a "fresh", no solution added, turkey would probably work just as well; it's just that I have never seen the need to try it for 2 or 3 times the price. Every year my guest say that they loved the turkey just as much as the ham and that they never would have believed a turkey could be that good and moist.
[ul][li]Lemon Sage Turkey[/ul]

Unknown

afternoon WD. think you will like the Canadian Bacon, just make sure you use a good grade of maple syrup in the cure. [p]i'm sure the venison would work equally as good as the moose but i must admit i have never done it with the venison[p]have a good one[p]reg

Nature Boy

Good meeting you reg,
Wish I would have had more time to yack with you at the Jack. Congrats on your invitation and your performance. [p]That pastrami knocked my socks off. I would kill or wound right now just for a big ol' sandwich.
Hope you all are well
Chris

Unknown

it was good to finally meet you to Chris. hope we make it back to the Jack, we all had such a good time. i was over to your site late Friday night but you had gone so next time we will have to make it a point of tipping a few.[p]glad you enjoyed the moose pastrami, will be doing more in the next week or two. it is real good on rye bread with a good dollop of the Jack mustard[p]reg[p]