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Have we already had the turkey brining discussion and I missed it?
- Thread starter moyn
- Start date
I think everyone still does, doesn't everyone? We sure have hashed through this one over the years.
I noticed on the epi site a few days ago, that brining was one of their survey options to the definitively moist turkey.
The result came up at 50%. So maybe not quite everyone.
I noticed on the epi site a few days ago, that brining was one of their survey options to the definitively moist turkey.
The result came up at 50%. So maybe not quite everyone.
Yep, I'll never cook a turkey again without brining--
Martha Stewart method
PERFECT ROAST TURKEY
Serves 12 to 14
If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly. For step-by-step photos, see our Roast Turkey and Gravy feature.
1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 bottle 750-ml dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup dry red or white wine, for gravy (optional)
1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450°. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, no more basting.
6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62348
Martha Stewart method
PERFECT ROAST TURKEY
Serves 12 to 14
If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly. For step-by-step photos, see our Roast Turkey and Gravy feature.
1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 bottle 750-ml dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup dry red or white wine, for gravy (optional)
1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450°. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, no more basting.
6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62348
susankentfieldca
Well-known member
Buttermilk Marinated Turkey Breast with garlic new potatoes and sprouts
I normally brine using Alice Water's recipe posted in the past by Pat and Traca. Will do again this year, but I tried this over the summer and really liked it too.
I didn't do the veggies.
Buttermilk-Marinated Turkey Breast with Garlic New Potatoes and Brussels SproutsRecipe by Jamie Purviance
Rating: 5 stars
4 Reviews
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Serves: 6 // Prep time: 30 minutes | Marinating time: 12 hours | Grilling time: about 1½ hours | Special equipment: large disposable foil pan, instant-read thermometer, perforated grill pan
Ingredients
Marinade
1 quart buttermilk
1 lemon, thinly sliced
6 large garlic cloves, finely chopped
2 sprigs fresh rosemary
Kosher salt
Freshly ground black pepper
1 whole bone-in turkey breast, 5 to 6 pounds
Extra-virgin olive oil
1 teaspoon granulated garlic
2½ pounds red new potatoes, cut into ½-inch slices
2 pounds brussels sprouts, each trimmed at the root and cut lengthwise in half
Instructions
In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 hours, turning occasionally.
Remove the turkey from the bowl or bag and pat dry with paper towels. Discard the marinade. Brush the turkey with oil, and allow to stand at room temperature for 1 hour before grilling.
Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160° to 165°F in the thickest part of the breast (not touching the bone), 1 to 1¼ hours. Meanwhile, prepare the potatoes and brussels sprouts.
In a medium bowl whisk 2 tablespoons oil, the granulated garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add the potatoes and turn to coat evenly. In another medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the brussels sprouts and turn to coat evenly.
About 10 minutes before the turkey is done, preheat a perforated grill pan over direct heat.
Remove the turkey from the grill and let rest for 15 to 20 minutes (the internal temperature will rise 5 to 10 degrees during this time). While the turkey rests, grill the potatoes on the grill pan over direct medium heat, with the lid closed, until tender and browned, about 15 minutes, turning often. Transfer the potatoes from the grill pan to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct medium heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the Brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with potatoes and brussels sprouts.
Rating: 5 stars
I normally brine using Alice Water's recipe posted in the past by Pat and Traca. Will do again this year, but I tried this over the summer and really liked it too.
I didn't do the veggies.
Buttermilk-Marinated Turkey Breast with Garlic New Potatoes and Brussels SproutsRecipe by Jamie Purviance
Rating: 5 stars
4 Reviews
SIGN UP for Recipe of the Week
login to favorite + share
Serves: 6 // Prep time: 30 minutes | Marinating time: 12 hours | Grilling time: about 1½ hours | Special equipment: large disposable foil pan, instant-read thermometer, perforated grill pan
Ingredients
Marinade
1 quart buttermilk
1 lemon, thinly sliced
6 large garlic cloves, finely chopped
2 sprigs fresh rosemary
Kosher salt
Freshly ground black pepper
1 whole bone-in turkey breast, 5 to 6 pounds
Extra-virgin olive oil
1 teaspoon granulated garlic
2½ pounds red new potatoes, cut into ½-inch slices
2 pounds brussels sprouts, each trimmed at the root and cut lengthwise in half
Instructions
In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 hours, turning occasionally.
Remove the turkey from the bowl or bag and pat dry with paper towels. Discard the marinade. Brush the turkey with oil, and allow to stand at room temperature for 1 hour before grilling.
Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160° to 165°F in the thickest part of the breast (not touching the bone), 1 to 1¼ hours. Meanwhile, prepare the potatoes and brussels sprouts.
In a medium bowl whisk 2 tablespoons oil, the granulated garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add the potatoes and turn to coat evenly. In another medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the brussels sprouts and turn to coat evenly.
About 10 minutes before the turkey is done, preheat a perforated grill pan over direct heat.
Remove the turkey from the grill and let rest for 15 to 20 minutes (the internal temperature will rise 5 to 10 degrees during this time). While the turkey rests, grill the potatoes on the grill pan over direct medium heat, with the lid closed, until tender and browned, about 15 minutes, turning often. Transfer the potatoes from the grill pan to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct medium heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the Brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with potatoes and brussels sprouts.
Rating: 5 stars
G
Guest
Guest
I have been dry brining for several years and am pleased with the results
It probably needs to be done tonight or first thing tomorrow morning for Thursday dinner.
http://articles.latimes.com/2011/nov/17/food/la-fo-dry-brined-turkey-20111117
It probably needs to be done tonight or first thing tomorrow morning for Thursday dinner.
http://articles.latimes.com/2011/nov/17/food/la-fo-dry-brined-turkey-20111117
G
Guest
Guest
and have not found the drippings overly salty
I, personally, do not like brined poultry. I have always liberally
salted and peppered our bird (once a year in this house!!) and it has always been moist and delicious. I do think time of brining is THE most important part of the equation. The meat will be mushy if overbrined.
I haven't read an article on brining for several years so found this one, which I think is interesting.
http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
salted and peppered our bird (once a year in this house!!) and it has always been moist and delicious. I do think time of brining is THE most important part of the equation. The meat will be mushy if overbrined.
I haven't read an article on brining for several years so found this one, which I think is interesting.
http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
I do brine the turkey if is a fresh bird...
but I also cut way back on the ratio of salt to water.
I do rinse the bird well before seasoning with herbs and pepper and oiling the skin and have not had a problem with salty gravy.
The past couple of years I have done a smoked turkey and I think brining is key to keeping the meat moist and not getting too much smoke flavor into the meat.
If you decide to skip brining try a kosher turkey.
but I also cut way back on the ratio of salt to water.
I do rinse the bird well before seasoning with herbs and pepper and oiling the skin and have not had a problem with salty gravy.
The past couple of years I have done a smoked turkey and I think brining is key to keeping the meat moist and not getting too much smoke flavor into the meat.
If you decide to skip brining try a kosher turkey.
Dry Brine
I have switched from wet brine to dry brine. Have been dry brining for several years now and won't go back. I just didn't care for taste, texture of turkey from wet brining. We have Thanksgiving with over 40 family & friends and dry brine is so much easier and the turkey comes out so moist and tender and I've had so many complements. I have two turkeys in refrig. now dry brining!
I have switched from wet brine to dry brine. Have been dry brining for several years now and won't go back. I just didn't care for taste, texture of turkey from wet brining. We have Thanksgiving with over 40 family & friends and dry brine is so much easier and the turkey comes out so moist and tender and I've had so many complements. I have two turkeys in refrig. now dry brining!
My favorite wet brine is the Chez PAnisse recipe in the archives, but I've used this dry brine>>>>
the past few years and love the results. The drippings are not too salty and make a tasty gravy.
I especially like the dry brine because it is less prep work, and the results are excellent.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1653
the past few years and love the results. The drippings are not too salty and make a tasty gravy.
I especially like the dry brine because it is less prep work, and the results are excellent.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1653
Chez Panisse Brine recipe + article from SF Chronicle posted by Traca
scroll down to see the brine + method for roasting the bird.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99091
scroll down to see the brine + method for roasting the bird.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99091