I am brining my turkey...?

Question

I know you have to use kosher salt...
what else should I add to the mix to make my turkey taste good?
Usually I stuff my turkey with green apple, bacon, onion, garlic
what would you put in the brining mix?
THanks!

so when you brine do you put your bird in the fridge to brine or let it sit out all night?

Answer 1

This is a great brine!

TomKattt's Poultry Brine

Tom Katt sent in this brining recipe that is perfect for poultry. Though it works well for most poultry, it is perfect for that holiday turkey.

INGREDIENTS:

* 1 cup kosher salt
* 1 cup brown sugar
* peppercorns
* 1 onion
* 1 carrot
* bunch of scallions
* one hot pepper

PREPARATION:
Add enough water (about 1 1/2 gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 24 hours.

Answer 2

I did my first turkey last year - it was brined already and it turned out perfect! Here's some ideas that I've gathered over the year. Use any or all!

1. Replace half the liquid with apple cider.
2. Fresh herbs (rosemary, thyme, sage) are better than dried.
3. Black peppercorns (or fresh crushed black pepper) seems to be almost mandatory.
4. Ginger, cinnamon, cloves - again, fresh better than dried/powdered.
5. Add a small amount (maybe 1/2 cup or so) orange juice.

Stuff and roast turkey as before.

But the important part is simply salt and water. That alone makes a difference.

For the record, my turkey last year generated almost no drippings - so no gravy straight from the bird. I don't know if it's because of the brining or not. Not a big deal.

Answer 3

Yes, you refrigerate the turkey.

"The basic ratio for turkey brine is two cups of kosher salt to two gallons of water. Some recipes include sweeteners or acidic ingredients to balance the saltiness.

* Dissolve salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
* Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours."

Answer 4

I like Alton's brine recipe! (below) I like to stuff my turkey w/ onion, lemons, celery, a tad of rosemary if I have it fresh, and a green apple.


ROASTED BRINED TURKEY

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

--Alton Brown, Food Network

Answer 5

never leave the turkey out of the fridge over night
and do not stuff the turkey until you are ready to put the turkey in the oven unless
you want to get food poisioning

Answer 6

I was watching Emeril's show the other day and he uses brown sugar as one of his ingredients. Go to www.food.com and check Emeril live for the recipe. NEVER leave meat sitting out more than 30 minutes. You need to make room in your fridge for the container you are brining it in.

Answer 7

All these sound great! I just shot my Tom this past weekend. Can't wait!