I am wondering if it is a bad idea to try to brine a large turkey (22 lbs) I usually don't buy a huge turkey like that because I know smaller tastes better, but I am having alot of people over for thanksgiving so I did this year.
I have never brined a turkey before, and everything I read says to use a 12-14 lb turkey, is a big one going to come out ok, or should I just get a smaller turkey?
2007-11-17 15:59:19 · 7 answers · asked by Anonymous in Society & Culture ➔ Holidays ➔ Thanksgiving
Absolutely brine it. That's a must if you want your turkey to come out moist. Don't worry about what the recipe says, just add more ingredients so you can brine the 22 pounder. Also, I think it'll be best if you put the turkey into the brine head first so the breasts are fully covered since that's the driest part. :D
Go to food-tv.com and look up Alton Brown. He did a whole episode on turkey and how to keep it moist.
2007-11-17 16:10:30 · answer #1 · answered by Terra 2 · 1⤊ 0⤋
Eilishaa, I watched that same program on America's Test Kitchen and agree that brining isn't necessary. The key was high heat at the beginning and low and slow after that. Avoid basting as it just rolls off the skin anyways. better to butter and season under the skin from the beginning and maintain the oven temperature with a closed door. I'm going to try the ATK of cutting out the backbone (butterflied) and resting the bird over the stuffing in that unused broiler pan that the oven came with. Most turkeys have saline injected into them from the factory anyways. I might think about brining if I had a natural/fresh turkey though. The salt and sugar solution seems to make the most sense.
2016-05-24 01:19:42 · answer #2 · answered by ? 3 · 0⤊ 0⤋
I have a friend that wouldn't cook a turkey unless it wieghed at least 26 lbs. All she did that I know of for sure is put it in a low oven at midnight and about 1:30-2 p.m. it was ready to come out and it was always moist.
I don't know what brining is but I hoped I helped you.
2007-11-17 22:35:12 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Is it a farm-fresh or processed turkey?
Many of your brand-name packaged turkeys are already 6% water and salt--basically, the residual equivalent of a 'brining' to begin with.
Of course, if you'd like to add a different flavor, go right ahead and brine. But read your label and be aware of what you're starting with...
2007-11-17 16:15:38 · answer #4 · answered by S. A. 1 · 0⤊ 0⤋
Don't do it.... Get a smaller turkey!!! Ruined my turkey two years ago by brining it....came out absolutely disgusting!!
If you want it to be moist..deep fry it, or use a turkey bag!
I would mostly recomend using a Turkey Bag. They rock. My Turkey came out so moist last year....best i ever made!!!
Your can find it at your local market. Just throw away the bag when your done. Hide the evidence. No one would know you cheated!!!
Have a Happy Thankgiving=)
TASHA
2007-11-17 17:35:38 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Good question here,.. I've never done this either, it sounds very interesting, will I do this, no maybe at Christmas.
I looked it up on hgtv food network,... sounds interesting.
2007-11-18 00:20:01 · answer #6 · answered by kim t 7 · 0⤊ 0⤋
What is brining?
2007-11-17 16:03:19 · answer #7 · answered by octobermom1024 1 · 0⤊ 0⤋