Is brining a turkey supposed to stand alone or can it be used as an added step before doing other turkey flavoring/stuffing recipes?
2006-09-21 20:21:40 · 4 answers · asked by Col 1 in Food & Drink ➔ Cooking & Recipes
You can add a rub under or over the turkey, but don't add any salt to the rub mix. The meat will still have plenty of salt left in it from the brine solution. I usually put the spices I want to use in the brine when I am making it up. I heat up part of the water and all of the salt, along with whatever herbs, etc, I want to use. I find this way the brine pulls in more of the seasoning flavor along with the salt. Before roasting I will put on a rub mixture under the skin and some on the skin, but I make up my own rub mixture leaving out additional salt. Otherwise the turkey will end up way too salty in taste. I have tried stuffing a brined turkey, but my experiences with it haven't been good. The brined turkey all shed a good amount of liquid in the roasting process and it oversoaks the stuffing. You also have to guesstimate the amount of salt that will come along with the fluid, so the stuffing ends up either too salty or not salty enough. I tried not using much liquid to moisten the stuffing, but after three tries and three times getting a mushy mess, I decided not to do it again. Now I just bake the stuffing on the side.
2006-09-22 00:08:29 · answer #1 · answered by The mom 7 · 0⤊ 0⤋
You can stuff or rub the turkey after the brine, although its good to avoid stuffing turkey with anything other than aromatics, Because by the time the stuffing reaches an internal temperature of 140 F the turkey is beyond overcooked. If you're doing a bread or mushroom based stuffing just do it separately that way they both stay moist.
2006-09-21 20:33:23 · answer #2 · answered by coffee 2 · 0⤊ 0⤋
It could stand alone, or you could stuff it too. You just might wanna back off on the salt in the stuffing, tho'. Traditional bread stuffing, or tons of veggies (onions, celery, carrots,etc.) would be awesome. And you could still use a rub, just back off on that salt, too. One of my favorite things is to loosen the skin (without tearing it) on the breast and legs, and sliding some fresh rosemary (or sage, or whatever you like) and garlic up under the skin. Rub some oil on it, and it gets crispy and the meat actually gets the herbs, not just the skin.
2006-09-21 20:36:51 · answer #3 · answered by terri m 3 · 0⤊ 0⤋
Never do before.
2006-09-21 20:55:04 · answer #4 · answered by Janice Tee 4 · 0⤊ 0⤋