2007-11-15 08:33:08 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The up side to brining is how juicy a bird will be when roasted. Using flavorful liquid or herbs in the brine will give you a chance to add flavor as well.
The down side to brining a bird is that the pan dripping are generally too salty to be used for gravy.
2007-11-15 12:42:26 · answer #1 · answered by Chef Kristi I 1 · 0⤊ 0⤋
You do not save the brine you used to brine it, it gets tossed out because it would be too salty. But you still cook the turkey as usual after brining. So the dripping from the roasting pan can be used for gravy. Stuffing the turkey can have problems with salmonella, so dressing is recommended. Not because of the brining, but just because stuffing can slow the cooking of the turkey, causing the bacteria inside the turkey to grow, and possibly sickening your family. On the Food Network show on Thanksgiving this week (which is on their website, and may repeat) they showed a stuffing that is used to flavor the turkey, but is also thrown out after cooking. It was Giada De Laurentis' recipe. Giada cut an orange, a lemon, and had sprigs of fresh thyme, sage, and rosemary just put inside, haphazardly, then cooked with the turkey. I'm going to try that one myself this year. Have fun with it, don't stress out over perfection, or being a slave to unchanging tradition.
2016-05-23 07:36:20 · answer #2 · answered by milagro 3 · 0⤊ 0⤋
Have to agree with all the folks endorsing Alton Brown's brined turkey. It's the best turkey I've ever had and the printout from the web I first used years ago is still tucked in the back of one of my cookbooks. Better go dig that out!
2007-11-15 11:04:49 · answer #3 · answered by Hungover Gourmet 1 · 0⤊ 0⤋
I have used Alton Brown’s turkey recipe for the past four years. Make brine on Tues night, stick in frig, place turkey in brine Wed night. Turkey is incredibly moist and has a terrific flavor. It’s the best recipe I’ve found and I’m sticking with it because everyone raves about it. Find it online at foodnetwork.
2007-11-15 08:39:33 · answer #4 · answered by RSJ 7 · 1⤊ 0⤋
By all means, brine!
I need to echo the praises being sung to Alton Brown and his turkey-brining magic. Thanksgiving has been a joy since I watched his turkey episode.
2007-11-15 08:56:14 · answer #5 · answered by Laramie 3 · 0⤊ 0⤋
Well Brining your turkey will help make it more flavorful. I plan on Brining mine. There are some really good brining recipes on allrecipes.com and Martha Stewart web site.
2007-11-15 08:40:25 · answer #6 · answered by Tiffany H 3 · 0⤊ 0⤋
Is it a home-grown turkey? If it's a turkey like a butterball, it's already been brined.
2007-11-15 08:53:40 · answer #7 · answered by Rli R 7 · 0⤊ 0⤋
yes you should if you need to know how then look up alton brown- brine turkey. and it should give you some links. apparently it really makes a difference.
2007-11-15 08:41:01 · answer #8 · answered by Robyn M 2 · 0⤊ 0⤋
If you do not want to brine, you need to at least inject to keep it juicy.
2007-11-15 08:38:32 · answer #9 · answered by mike_chs 3 · 0⤊ 1⤋
Do you have the time?
2007-11-15 08:37:59 · answer #10 · answered by lovebitesrns 4 · 0⤊ 0⤋