Nov 15, 2012
To brine or not to brine? That is the question.
I basically don’t even need to write this post, because you probably kinda get it after the title.
I’m making one of the Thanksgiving turkeys this year and I’ve never brined anything before, so I’m basically just curious if I should! I’m usually not very fussy, culinarily-speaking, so brining feels kinda fancy to me. But trying something new is also kind of appealing.
Whaddayathink? Should I brine the bird?
I’m also kind of in love with this idea:
I probably won’t brine this one.
We’ve used this recipe for the past few years and it tastes so good and it’s incredibly easy! Way easier than doing a traditional brine.
http://www.finecooking.com/recipes/dry_brined_turkey.aspx
I haven’t ever brined a turkey, but I’ve been hearing so much about it. I also heard you almost have to, because turkeys are getting smaller now that more and more producers start letting them be free range, grass fed, etc… and the only way to get the turkey to be moist is to brine.
If you attempt it, you should let us know how it goes! :)
I used the Pioneer Woman’s brine recipe last year and thought it made a wonderful, though subtle improvement to the flavor of the turkey. No one may be able to identify that you brined, but it really is more delicious!
I have NEVER “Brined” a Turkey before… I have made many birds.;-)
If you season it, cover it and baste it you should be good.
I use Lemons as a “Tenderizer” the acid makes the meat fall apart.
2 sticks of Butter
2 to 3 Whole Lemons
1 to 2 CLUSTERS of Garlic
Salt, Pepper, and (Fresh Rosemary sprigs, optional) to taste.
Soften butter, Squeeez one Lemon, pepper, salt to taste, and mince up about 5 cloves of Garlic, and (Rosemary to taste), Mix really well… it is even better if you make this a few days before!
You will then take a small (or bigger depending on the size of your Turkey)hand full and put it under the skin of the breasts of the Turkey. make sure you work it in to the meat.
take the rest and COAT the rest of the turkey. Salt and pepper the Turkey cavity.
Cut off the top of the cluster of Garlic and place in Cavity
Cut the rest of your Lemons in half squeeze over the turkey and place the rinds in the cavity.
Cover with Foil. Cook for the appropriate time Basting about every hour, and about 15 to 20 min before it should be done Uncover let the skin get crispy (you may want to check it about every 10 min and Baste it at least once.
Let sit for 15 to 20 min… The drippings are AMAZING!! Squeeze the cooked Garlic cluster, and Lemon Rinds into your gravy drippings to make your Gravy!! YUM!!!
Happy Thanks Giving!
I’ve never brined anything, but I discovered Giada De Laurentis’ turkey recipe and I’ll never go back! Thanksgiving used to be my least favorite holiday b/c turkey meat is usually so dry; now I look forward to it every year and bought a bigger bird this year b/c we never have leftovers anymore. SO DELICIOUS, my mouth is already watering just thinking about next week! :)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html
I LOVE this recipe, too. (But not for Thanksgiving day… gotta go traditional in our house.) Giada’s turkey is awesome and we make it a couple times a year.
I used this recipe and it was amazing! You should totally try this!!! Hope your turkey came out :)
Love that crafty bird!
I brine. I think it’s worth it. My family actually LIKES turkey when it’s been brined.
I’ve done this one by Alton Brown. http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Definitely Good Eats!
Our department at work was just talking about this yesterday! I’ve never brined a turkey, but from what I’ve heard, you need to make sure you get a FRESH turkey if you’re going to brine it (not a frozen one). So since those are usually slightly more expensive, I’ve just done frozen. And keep the Butterball hotline on hand (http://www.butterball.com/tips-how-tos/turkey-experts/overview)–no joke, they’re pretty helpful! Good luck! : )
Hi Molly,
That crafty turkey is too cute!
I brined for the first time last year and it was by far the best turkey I’ve ever made. Plus, the stock I made from the bones was to die for.
World Market and Williams Sonoma have brining kits that are great and I can usually do two full birds from one kit (or multiple chickens).
Emily is right, frozen turkeys are often brined before freezing, so be sure to read the label. You want a turkey that lists only turkey in the ingredients, not salt solution or anything like that. Double brining makes for a too-salty bird!
Happy Thanksgiving to all the Pipers. I miss you soooo much!
Jessica
Funny, I asked myself that same question about a week ago. My conclusion was it is something you do for a fresh turkey which I don’t use. I typically use frozen so they already have a solution on them. I did however try Cranberry Chutney and wrote about it today on my web site. Happy Thanksgiving. And, no, you don’t know me but do love your family and the writing you do. And no I’m not a stalker!! :0 :)
Do it! I’ve been brining turkeys for the past several Thanksgivings, and I’ve used PW’s recipe, Alton Brown’s, and the Williams Sonoma jar. All are yummy. Like others have said, my family actually enjoys a brined bird, whereas they used to just feel so-so about turkey. Oh, and I’ve always used frozen Butterball turkeys, even though everyone says to use fresh when you brine. Never noticed the bird being too salty, although the gravy is a bit more so.
Yes! Here are a couple recipes that we like a lot:
http://www.williams-sonoma.com/recipe/turkey-with-buttermilk-brine.html?cm_src=RECIPESEARCH
http://www.williams-sonoma.com/recipe/brined-turkey-breast-with-lemon-parsley-gravy.html?cm_src=RECIPESEARCH
Happy Cooking!
Once brined never back. Do it. You’ll be amazed!
Totally should. It is AMAZING!
Do it. It is so worth it.
I brined my first turkey last year. It was super easy and totally worth it. My husband thought it was the best turkey ever!
Brine! You will be amazed at how juicy the meat is. In my opinion, there’s nothing worse than dry turkey meat when you’ve been looking forward to it all day.
Oh, and you’re gonna need a BIG bucket!
Yes, absolutely, brine! We have been brining our bird for years…so much juicier and more flavorful. We like the America’s Test Kitchen brine recipe.
YES, brine it ! I use a bucket and do it overnight ;)
Brine it – it’s more tender, less dry and better. Or don’t, and hope for the best – either way, there’s a lot of other food to eat!