This is fantastic and I will never make my turkey any other way. This was fabulous! I took someone's advice and used the big Reynold's bag, put the brine and turkey in there and set it in the biggest bowl I had. It worked out great, turkey tasted fabulous! This was delish! I have never done a brine, nor heard of anyone doing one. I let it sit outside in a bucket I live in Alaska on my deck for 2 days. Even the dry looking turkey breast, was very moist and tastey!!
Had rave reviews come time to serve!!! Thank you!!! After this brine, I will never make a turkey without it again. I have always considered myself to me an ok cook, but even I was impressed with the turkey I made. This is very similar to the brine I used for the whole and breast turkeys I made for Thanksgiving and Christmas last year. My family fell in love with the brine and smoking method it is now the only way I can make a turkey now. It is important to say that your turkey should be fully submerged in the brine.
I did thaw mine first, rinsed and removed the gizzards, neck, and liver. Then placed in into the reynolds bag and was able to fit the whole bird in a large bowl in the refrigerator for hours before smoking.
When I removed it from the brine, I did rinse the salt off, but then added a few pats of butter and cajun seasoning and let it rest on the counter for 20 minutes before placing into the smoker. OMG, truly out of this world delicious. This was my first year making the Thanksgiving turkey and we were doing only a turkey breast.
I was told the breast is usually the driest, so I was worried my turkey would be too dry and not flavorful enough. My family had never used a brine before, but I'm SO glad we gave it a shot! Since this was my first thanksgiving, my gravy actually didn't turn out - but it was actually OK because the turkey was juicy AND flavorful even without gravy!
I have used this brine several times on my deep fried Thanksgiving Turkey and they have all been amazing. I do like to let the brid steep a little longer in the brine, closer to 3 days as the brine tenderizes the bird much more. Additionally one trick I use is a clean 5 gallon bucket with a lid to keep the turkey fully submerged you may need a plate or item to assist with keeping it under , and make sure get the cavity of the bird filled otherwise it will float.
I do a lot of custom meat smoking and tried this brine instead of my custom blend. The ingredients are simple and you can find them at any super market. It leaves the turkey moist and flavorful the way it should be. Just remember to stir your brine every 4 to 6 hours after you place your bird in the brine if you can for a more evenly moist bird. Even if you do boil the salt down the ingrdients will settle.
Great Brine. This brine gave very good flavour, even after a short time 12 hours. I had a 10 lb turkey and used my injector to add brine directly to the breast, legs, and thighs. Nice mild smoke and flavour to the bone :o. This is the second time I have brined a turkey before cooking. Our usual turkey consists of my dad smoking and deep frying the turkey, which he did this year as well.
I went and bought a turkey so we could have some leftovers. The last hour and a half, I turned the turkey over and roasted it with the breast side up, and continued to baste as it cooked. If you don't do this, it will be overly salty! It had good flavor, but it was just a touch salty. Not enough for me to complain about, but it was there. I would certainly recommend this brine and I will definitely do my turkey this way again, because I don't have a turkey fryer.
If I had more time, I would have smoked the turkey too. Just pulled out the extra Thanksgiving turkey from the freezer and can't wait to try the worcestershire in the brine! I am making the weekly menu and this is going on it! If you brine a turkey overnight you can't really go wrong. We have been brining for about ten years and have found a great and easy way to do it.
We just put it in a clean, strong trash bag the thick yard ones work well. You don't want it to tear. My husband squeezes all the air out so we never have to add more brine to cover it , then twists it closed very tightly and binds it with a rubber band. Sometimes I twist up the corners too, or he just puts it in one corner of the bag.
The turkey is completely surrounded by water. Then we put it in an ice chest, with enough ice to keep it cold, overnight. We have even just put it in the fridge right on the shelf if there's room. I flip it first thing in the morning. Take it out about an hour before cooking to warm up a bit, then bake, smoke, fry, grill, whatever! This should be on Allrecipes list of recipes to make for Thanksgiving!
Used this for my first attempt at making turkey, it turned out succulent! Even rave reviews from my mother-in-law, which is a compliment indeed. Thank you for this recipe, I will never use another! This is a good brine, be sure to let bird marinate over night to get full effect of brine.
Thanks for the recipe. You will not be disappointed! If you have never brined your turkey, do not be intimidated by trying something new! I guarantee you will never NOT brine again! Juiciest most flavorful turkey ever!!! This is my 3rd attempt at brining a turkey with 3 different recipes. Although my sister swears by it, I find the turkey too salty. This time I rinsed the turkey for 10 minutes, inside, outside and upside down and still too salty.
The turkeys cook a lot faster when brined and are so easy to over cook. The internal temperature can jump 20 degrees in a matter of minutes. I wish I had some success with this. Thanks for sharing it. I had a cold and couldn't taste anything on the night I smoked this bird. My family said it was the best dam turkey they have ever tasted and were looking forward to another invite for a smoked turkey dinner.
Last Thanksgiving, I used this recipe for the first time in conjunction with the Easy Herb Roasted Turkey recipe also found on this site. The result was the best turkey my husband and I have ever eaten. We are making our turkey the same way this year.
I stuffed with celery, apples, lemons, onion, and garlic and then roasted it following the Easy Herb Roasted Turkey recipe. I followed that recipe to the letter. I'm telling you I'm not sure if its the brine or the upside down cooking method i used but the combo of the 2 of them made one heck of a moist turkey that I wont ever NOT be brining!
I have used this recipe 3 years in a row. I just made it again today. My 72 year old father-in-law said it was the best turkey he's EVER eaten! I lovingly get teased from my mother-in-law about it every year! I use a cleaned out ice chest and cover the top layer in 3" of ice cubes and store it outside I live in the NW and the outdoors keeps it cold.
My husband thought this was great. I did not. I left it in the brine for 2 days like it was recommended, but it turned out too salty for my taste. The flavor was great, so next time ill leave it in for less time. I used it twice already to brine turkeys and my mother used it once to brine a pot roast. We both skipped the brown sugar - just didn't see the need for it.
This is without a dought the best brine I have ever used. I find it works well mixing everything into a 5 gal. The name of this recipe says it all! I halved the recipe and used it to brine a chicken instead of turkey. I then slowly roasted the chicken over indirect heat on my charcoal grill with hickory chips to get the smokey flavor. It was by far the best chicken I have ever had. It was so moist-even the breast meat! I won't ever make chicken without brining it first again!
Cut the recipe to 2 servings, and brined 4 boneless skinless turkey breasts. This was some of the best turkey I've ever had. Moist and juicy. To prepare them I buttered them, sprinkled with a little seasoned salt, and put them in a slow cooker with a little water and slices of celery and onion. Don't think it was the slow cooker because these were better than anything I've had out of a Crock Pot, too. Buy an extra large roasting bag, put turkey in the bag and put it in a large cooler pour the brine to the bag and tie Leaves fridge free for other things:.
I will never again cook a turkey without first brining So juicey and delicious! My dad secretly informed me that it was the best turkey he had EVER had! This was by far the best way we have found to prep a turkey for cooking. We only brined the turkey for about 18 hours, but next time will definitely do it for at least Overall very good recipe. The results with this brine were excellent.
This is definitely the best turkey I have made. I followed the recipe exactly, except used a mixture of kosher salt and sea salt. I used a roasting bag to brine, as recommended - placed the bag in a foil roasting pan, added the turkey then poured in the brine. I then placed it on the roasting pan tray from the oven. Let it sit in the fridge overnight, stuffed in the morning, rubbed with canola, then roasted it at degrees for 30 minutes, then for 3 hours it was a 19 lb bird.
It was not difficult and the results were amazing. This is the only way I will be cooking turkey from now on. I used this brine recipe for my turkey, and it came out nice and juicy! The Turkey just melted in my mouth, thanks. Did the brining in the bottom drawer of my fridge.
Cooked the turkey in an oven bag. Best turkey ever! Saving to do again! This was excellent. First time I have used a brine and the turkey was moist and tender; even the next day the leftovers were great. There was no need to season the bird before cooking, it tasted perfect. Followed the recipe exactly- I brined the turkey in a jumbo size ziplock bag overnight, 11 lb fresh turkey.
Put the turkey and brine in the ziplock then put this inside a big plastic bowl in the fridge and it worked well. This was the juiciest and best turkey we ever had, everyone loved it. Also made gravy with drippings- a little salty but we liked it salty so it was good. Absolutely will make again and again. As an additional note I now use a round Igloo cooler used at construction sites for water to brine in, it works perfect. I decided to try this brine based on the reviews.
We usually get great raves on our birds. Everyone said that these were the best we have ever done!! All of the leftovers were taken by our guests. I used garbage bags to seal in the brine. If you do this, make sure that you remove as much ari as possible from the bag and tie it good.
I highly recommend this recipe. I have never had a turkey be this tender and moist before! There is no need to season the turkey, the brine imparts so much flavor! I used Alton Browns cooking technique, as mentioned by another reviewer. Start it at degrees for the first 30 mins. Thank you Sudemers for posting this recipe. Never have I used brine before and I was a little nervous as to how my bird would turn out. If I could give this more than 5 stars I would!
We will never eat turkey any other way! Hope to try it with pork next. I tried this for Thanksgiving. It really was out of this world! Turkey was juicy and tender. Make sure you put a turkey pop up timer in the breast I seldom write reviews, but I must say, all the folks who said this was the best brine recipe they'd had were not lying! I followed it exactly as written, along with the advice to integrate the salt by boiling it with some of the water before adding it to the rest of the mix.
It truly was the best turkey I'd had in a long time. Simply the best. I add onion and quart of chicken broth and quart of vegetable broth. Mesquite smoked to degrees. If you were a dog you'd get down and roll in this. Great brine! We have been wanting to try brining poultry for some time now, finally decided this was the time. Wish I did this sooner! I doubt I will ever cook a turkey again without doing this. If you brine a bird like this, it will be too salty to eat.
I DID bring half the water to a rolling boil, added the ingredients and the rest of the water as cold as possible. Put this large pot in my cooler, poured ice all around it and added a 6 lb. Let it sit 24 hours and roasted it in the oven.
Wife said it was the best turkey I ever made, possibly the best she had ever eaten! And she likes dark meat! I can't WAIT to do this in my smoker Best turkey I have ever had!! If I could give this recipe a 10, I would. It made my first venture at roasting a turkey perfect. Out of Worcestershire sauce, I used an equal amount of low sodium soy sauce, substituted sea salt for canning salt, and added in onions as per another reviewer.
Following another reviewer, I found 2. I brined it the whole two days, patted it dry, and roasted with Italian seasoning. Utter perfection. Next time I will probably rinse the turkey, then roast it, because a lot of the salt settles at the portion of the turkey at the bottom of the bag. I used this recipe last thanksgiving and it was the juiciest bird now i use it for chicken i grill, roast, or do in the rotisseree, Very good, fool proof.
Every bit of the turkey comes out so juicy and delish. Make sure to rinse the turkey very well after removing it from the brine. I got lazy last time and the gravy came out too salty. I promise- this will get you compliments from everyone. I have used this brine recipe several times to prepare turkey and chicken. It is consistently excellent. After brining, I smoke the poultry in our Weber kettle using the indirect methos and with hickory chips. Every time I prepare a bird this way, my husband says that he would be happy to never eat any kind of meat again if he had this every day.
This was a perfect brine. I did add a few sprigs of rosemary to the brining bag, but that is the only change I made. Juicy and tender and flavorful breast meat. I never thought it possible. Thanks for sharing. Wow, I was really reluctant to try this recipe and ruin the turkey as I like my turkey well seasoned and marinated.
We had an early Thanksgiving dinner this weekend since we were not all going to be together in Thanksgiving day in a few days so I decided to make a stress free, easy early Thanksgiving day so I gave this recipe a try. I am glad I did. I was suprised how good the turkey came out. I didn't have to baste. I just glazed it during the last hour with a pomegranate glaze, I usually put in all my turkeys and I ended up with the tastiest, perfectly browned, moist turkey I ever hoped for.
The only changes I made was to use Kosher salt, added sprigs of fresh rosemary and a bit of garlic and Onion powder to the water. Thanks for sharing! This is THE best brine ever! We used this before smoking a couple of Butterball frozen turkey breasts netted kind. I reduced kosher salt only because this turkey has already been "marinated" or injected with seasoned solution to keep moist-and it turned out fantastic!
Hubby took to work and his co-workers are now requesting it for the Christmas buffet Tried several other brines but this is far and away the best! This is the first turkey brine I've used and I was amazed! My hubby is not fond of roast turkey, but he raved about this one! I used this combination of ingredients but on a smaller scale to brine boneless chicken breasts. I left them in the brine several hours, then grilled them. They were succulent! An awesome recipe that I will share with others.
I lined a 5 gallon bucket with a large 30lb turkey bag and followed the recipe as written. The turkey was in the brine 17 hours. Most tender turkey I have ever cooked! The temperature outside was cold enough, it would have been a challenge to get it in the fridge.
I made my first turkey ever this year and used this brine recipe. It turned out fabulous! The turkey meat was moist and flavorful. Thank you for making my first Thanksgiving a success! Best brine recipe ever and can be adapted to any spices you may prefer. My husband would never eat turkey until I started using this brine. Now he looks forward to it all through the holidays. Helpful hint: I had a 24 lb. I bought a 10 gallon plastic storage container with a lid and lined it with a new, clean Hefty trash bag.
Pour the brine in the bag, put the turkey in and store in the fridge. Turn it every so often. I also added lemon and orange slices to the brine- very very moist turkey. There was no need to salt the turkey. I put pats of butter in between the skin and breast meat before roasting. Perfect turkey. I've brined for years and this was a new recipe for me. Enjoy and experiment a bit.
Brining will definitely convert you into being a master Thanksgiving chef I used the recipe with a 10lb turkey. I followed the directions exactly. Our turkey turned out way too salty. Hence so did the gravy. I was so disappointed.
Great recipe. I added a half gallon of orange juice to get a citrus flavor. Smoked it on moy traeger grill and it was fantastic. Thank you to who ever submitted this! Taking some turkey is usually a chore since it's usually dry. You can also supplement or replace the water with another liquid, such as apple cider for a turkey or pork brine.
Many brines include sugar, which is fine as a flavor enhancer. But according to Dr. Reynolds, sugar has no technical function when it comes to juiciness; salt is the key ingredient. The chart below gives salt concentration and brining time for various foods. Concentrations listed are for Diamond Crystal kosher salt. But for longer brines, Dr. Reynolds suggests using 9. One scant cup of table salt per gallon of water would put you within range.
This is because kosher salt has larger crystals and is bulkier than table salt. I actually prefer using kosher salt in brines because it dissolves much faster, and it comes in nice big cartons. Reynolds recommends. Any food-safe nonreactive container is fine for brining. For brining turkeys, I use a plastic turkey cooking bag that will completely enclose the turkey; the meat needs to be completely submerged. I put the turkey in the bag and then set the whole thing in a large bowl.
Then I add the correct amount of salt. I put the bowl in the refrigerator all meats should be refrigerated during brining and let the meat soak for 12 to 24 hours. Discard the brine after use; for safety reasons, it should never be reused. Remove the neck, giblets, and tail save these for stock and any plastic bits like leg connectors or pop-up timers from the turkey.
Rinse the turkey well and put it in two doubled-up turkey-size oven bags. Rub 1 cup of kosher salt on the turkey inside and out. Pour in 1 gallon of cool water and close up the inner bag as tightly as possible with a twist tie. Secure the outer bag with another tie, and gently shake the whole thing around a bit to wet all the salt. Put the bagged turkey in a roasting pan to catch any leaks and refrigerate for 12 to 24 hours, flipping the turkey once or twice.
Rinse the turkey well and pat dry with paper towels. To roast the turkey, try this simple method. I brined my turkey for 4 days prior to Turkey day in fridge. My 22Lb stuffed bird was fully cooked in 4 hrs. I couldn't believe it as package said hrs unstuffed. Your email address will not be published. This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks….
Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Fine Cooking. Sign Up Login. Photo: Brian Hagiwara. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. How-To How to Brine a Turkey. How a brine works Moisture loss is inevitable when you cook any type of muscle fiber.
Brining guidelines Any lean, dry meat is an ideal candidate for brining; some of my favorites are shrimp, fish fillets, chicken pieces, whole chickens, and pork chops. How to brine your Thanksgiving turkey by Jennifer Armentrout Brining is a great way to keep lean meat like turkey moist. Private Notes Edit Delete.
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|Brine out||To limit the environmental impact, it can be brine out with another stream of water, such as the outfall of a wastewater treatment or power plant. The Turkey just melted in my mouth, thanks. Happy Thanksgiving Everyone! My hubby is not fond of roast turkey, but he raved about this one! If you do this, make sure that you remove as much ari brine out possible from the bag and tie it good. Put "Memphis Rub" meteociel turkey after rinsing and drying after 2 days brining.|
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