Talkin' Turkey...

[Rael]

Cooks Illustrated does an awful lot of brining of meat; if you don't already subscribe, you might want to browse through their magazine sometime. I think their approach to cooking would appeal to you.

That said, I'd love to try brining a pork roast in some spices and apple cider. I may try that next weekend. As far as brining turkeys go, I used a recipe for years from Bon Appetit that brined in apple cider, kosher salt and spices for a couple of days then the turkey was covered in cheesecloth and let "dry" in the fridge for about 24 hours before cooking.

The result was the juiciest, tenderest, moistest turkey I'd ever eaten - the down side was awful skin, no matter what the cooking method (1. high temp for 30 minutes, to average oven for remainder,2. low temp for duration, 3. average temp for duration). The other downside was the oddly sweet gravy that resulted from the turkey juices after being brined in apple cider. I don't remember how it affected the stuffing, just that the gravy was weird.

I've given up on brining turkeys. As much as I love cooking and preparation, it was just too much work for mixed returns. We're back to roasting turkey now and I use Ina Gartens Perfect Roast Turkey recipe. Everyone's happy and the turkey's delicious and moist - no one misses whatever was gained with the brined turkey and the skin lovers and gravy soppers are happy again. I've become an Ina convert - basic really does seem better.

After reading your post, I visited Cooks Illustrated. Nice website with lots of good info.

And yeah, I hear ya on the amount of work versus the returns. It got me reading a little more today on this thing called brining. Two of my favorite 'go to' places on food is seriouseats and Chowhound. They always have good threads on anything I'm looking for in the food department. One thread I read had some really good discussion on wet brining versus dry brining, which (to me) takes the subject to another level on work vs. returns. I forget the link, but if you google "I've never brined a turkey", it'll probably come up on Chowhound. On serious eats, there is a very scientific discussion thread on what it's all about, very interesting.

Still, one form of brining or another is something I'll definitely be sticking to for a while. But I agree with Ina on the simplicity idea as well.

 

[vraiblonde]

Last year I did two birds - regular roasted and breasts in the smoker. I brined them because I was afeared the breasts would dry out and be gnarly. Figured I might as well brine the roaster, too.

BEST BIRDS EVER!!!!

It definitely makes a difference and is well worth the effort.

 

[itsbob]

Ok we have the turkey out and thawing. When do you start the brining process? I am thinking of talking my mom into doing that this year.

You need to let it age like a.great steak. A week to ten days on the kitchen counter or dining room table then 24-48 hours in tepid brine and you'll get the tastiest turkey ever.

 

[GWguy]

I've got a whole chicken in brine for tomorrow, going to roast it on the outside grill. Used apple juice with orange juice instead of broth. Added Kosher salt and Bell seasoning.

Experiment time.

 

[Rael]

Last year I did two birds - regular roasted and breasts in the smoker. I brined them because I was afeared the breasts would dry out and be gnarly. Figured I might as well brine the roaster, too.

BEST BIRDS EVER!!!!

It definitely makes a difference and is well worth the effort.

That seems to be the thing with turkeys, dark meat needing a higher cooking temp, and white meat needing less. I've seen a few articles talking about roasting it upside down on the V-rack (then flip it for the last 30 minutes or so to brown the breasts) and that trussing helps not overcooking the drumsticks (yet exposes the thighs to get their required higher temperature).

I'm wondering if it would be best to cut it up before cooking it, so I can cook parts separately to their right level of doneness. (piggy-backing your idea a little). But that would probably be sacrilegious to the traditionals.

 

[Rael]

You need to let it age like a.great steak. A week to ten days on the kitchen counter or dining room table then 24-48 hours in tepid brine and you'll get the tastiest turkey ever.

Buzzard bait!

I've got a whole chicken in brine for tomorrow, going to roast it on the outside grill. Used apple juice with orange juice instead of broth. Added Kosher salt and Bell seasoning.

Experiment time.

Good luck on it, sweet and acid sounds good.

 

[acommondisaster]

After reading your post, I visited Cooks Illustrated. Nice website with lots of good info.

And yeah, I hear ya on the amount of work versus the returns. It got me reading a little more today on this thing called brining. Two of my favorite 'go to' places on food is seriouseats and Chowhound. They always have good threads on anything I'm looking for in the food department. One thread I read had some really good discussion on wet brining versus dry brining, which (to me) takes the subject to another level on work vs. returns. I forget the link, but if you google "I've never brined a turkey", it'll probably come up on Chowhound. On serious eats, there is a very scientific discussion thread on what it's all about, very interesting.

Still, one form of brining or another is something I'll definitely be sticking to for a while. But I agree with Ina on the simplicity idea as well.

I believe this is the recipe I used back when I was brining. I thought you might like to take a look. Herb-Roasted Turkey with Apple Cider Gravy Recipe at Epicurious.com

I'm a big fan of Chowhound and generally check there when I'm looking for something good. I also enjoy the Cooking for Engineers website. The reason I suggested Cooks Illustrated, is that in their magazine, they pick different foods and go through the process of perfecting the recipe; telling you their goal (ie crisp skin, a certain taste or texture, etc) and take you through their process and failures as well as the final recipe. If you can ever catch its cousin "Cooks Country America Test Kitchen" on PBS on the weekends, that is much the same. Unfortunately, to get their recipes online, you have to have a paid subscription (though sometimes you'll find someone else posting them on their own site).

Be sure you all post the results of your bird brining. The meat will be super moist - let me know how you think it compares to a rotisserie done bird.

 

[GWguy]

I've got a whole chicken in brine for tomorrow, going to roast it on the outside grill. Used apple juice with orange juice instead of broth. Added Kosher salt and Bell seasoning.

Experiment time.

Ok, this was awesome. Bread stuffing inside and coated it with Bell seasoning and Kosher salt before putting it on the grill in a roasting pan, added the brine to the bottom of the pan. It added a nice flavor without either the apple or orange being overly distinctive. Came out very tender. The only thing I did wrong was used the pan drippings for gravy. Way too sweet.

Made mashed 'taters (and I never get lumps..... ) from red 'taters also roasted on the grill.

:burp: I will do the chicken this way again.

 

[acommondisaster]

The only thing I did wrong was used the pan drippings for gravy. Way too sweet.

Told ya.

 

[GWguy]

Told ya.

It would have been fine if I just used the bird drippings, but I added the sweet brine to the pan and cooked it down. I thought the sweet brine in the pan would make for a moister bird. I won't do that next time.

Didn't have any trouble with the skin tho, it was crispy. But I did cook it at 425* plus.

 

[acommondisaster]

Maybe it's just that turkey skin is so much thicker. Never got better than leather with mine.

I never used brine liquid, just the bird juices. Maybe it was the combination of cider and spices and the amount of time I brined (always at least 2 days) - the bird itself was always yummy, just too sweet gravy.

 

[kwillia]

Hmmm... then might I offer up my fav turkey recipe...

You get thick sliced turkey breast from the deli. Cook up some Stove top stuffing following the directions on the box. Roll the stuffing in the center of each slice of turkey making a "turkey roll up". Place them in a 13 x 9 cooking dish, cover with a jar or two of turkey gravy.... and waaaaalaaaa... Thanksgiving dinner all in one dish.

*bump* for those who didn't get up at 2:15 in the morning to start cooking...

 

[kom526]

*bump* for those who didn't get up at 2:15 in the morning to start cooking...

:snark:

 

[kwillia]

:snark:

Actually I was looking up info on brining for the turkey I'll be cooking this weekend... That seriously is one of my favorite turkey recipes...

 

[GWguy]

I was watching 'The Chew' on ABC, and one of the chefs said that while wet brine-ing does enhance the flavor, he said it also changes the texture. I have noticed this, so I dry brine'd (dry rub) the bird last night. Just about to pop it in.

 

[GWguy]

**burp**

 

[MarieB]

I don't know why it's flipping the photo, but our bird is now done. This was from about an hour ago.

 

[GWguy]

I don't know why it's flipping the photo, but our bird is now done. This was from about an hour ago.

You have the same home builder as BadGirl.


Neat grill. Homebuilt?

 

[MarieB]

You have the same home builder as BadGirl.


Neat grill. Homebuilt?

Homebuilder?

Nope. It's a weber charcoal grill with the rotisserie attachment.

My husband used the gas grill last year, and he didn't even bother with the rotisserie - just threw the turkey right on the grate. We prefer the charcoal when the weather isn't too bad

 

[BadGirl]

*bump* for those who didn't get up at 2:15 in the morning to start cooking...

You're making fun of me, aren't you?


Well, laugh all you want.


I had 42 people over for dinner today, and each person had a seat at a table, and a buffet table that was overflowing with tremendously delicious food.

Everyone walked away full, happy, and with a to-go box.

I am very happy, but very exhausted.