Turkey Brining Recipe

[BoberFett]

A 5 gallon bucket from Home Depot or Lowes works perfectly for brining, just make sure you wash it first or line it with a food safe bag.

Ehhhh... I don't know if I'd leave something I intend to eat in a plastic bucket from a hardware store for a day or two. Who knows what nasty odor and flavor is going to leech into my food. :thumbsdown:

Just get a good sized stock pot.

 

[RagingBITCH]

Ehhhh... I don't know if I'd leave something I intend to eat in a plastic bucket from a hardware store for a day or two. Who knows what nasty odor and flavor is going to leech into my food. :thumbsdown:

Just get a good sized stock pot.

It's just like college with the trash can punch again If you are worried about what little chemicals are leeching into your food from sitting in there one night, then heaven forbid you have any food in any plastic container.

 

[BoberFett]

It's just like college with the trash can punch again If you are worried about what little chemicals are leeching into your food from sitting in there one night, then heaven forbid you have any food in any plastic container.

I'm not completely anti-plastic, I'm more concerned that the manufacturing process of a plastic hardware store bucket isn't going to take ANY measures to even remotely ensure that it's food safe.

 

[RagingBITCH]

I'm not completely anti-plastic, I'm more concerned that the manufacturing process of a plastic hardware store bucket isn't going to take ANY measures to even remotely ensure that it's food safe.

If you were nuking your bird in it, yes, there's prob reason for concern. If you are storing cold liquid and a turkey for 12-24 hours, and it's been properly washed, then where is the concern at? You hand washing it with soap is probably more sanitary than the quick rinse your ketchup, water bottle, mustard, salad dressing, etc probably got at the factory upon packaging.

I've worked in the food industry (as has my mom) - there are far more sanitary issues from eating out than you'd imagine. Storing cold brine and a turkey, properly cooled with ice, in a plastic bucket that was hand washed, is of no reason for concern. What do you think 20lb buckets of pickles that come on your hamburger or sandwich sit in?

 

[Agent11]

Alder? I usually reserve alder for salmon. Never tried it with poultry. I tend to stick with fruit woods, apple, pecan, with a little hickory thrown in.

EDIT. Since I am going to smoke a couple turkeys next week, I think I should try alder to see how it tastes. Thanks for the tip.

You're welcome. I like smoking with alder, it's delicate enough to go with almost anything.

 

[de8212]

I'd like to try this. Might make a dry run before I invite others to partake.

So, do they make plastic bags big enough especially for this or would a kitchen garbage bag work? I'd have to use a cooler and ice.

 

[CrackRabbit]

I'm not completely anti-plastic, I'm more concerned that the manufacturing process of a plastic hardware store bucket isn't going to take ANY measures to even remotely ensure that it's food safe.

That's why you line it with a food safe bag, like roasting bag, if you're worried about it.
I've done it directly in a washed bucket with no flavor or smell leaching at all.

I guess if you wanted you could spend the $15 for a stock pot, but then you have a gigantic stock pot, that you probably won't use for anything else, taking up space instead of a $3 bucket you can toss or use for other home improvement stuff once you're done.

 

[Agent11]

I guess if you wanted you could spend the $15 for a stock pot, but then you have a gigantic stock pot, that you probably won't use for anything else, taking up space instead of a $3 bucket you can toss or use for other home improvement stuff once you're done.

Going to need the stock pot anyways for making turkey stock out of the carcass. . . Also they are just handy to have. Going to a pot luck where there will be lots of people? Now you can boil lots of potatoes to make a giant batch of potato salad, and you can use the pot to carry it to the function as well. A stock pot is a very functional bit of kitchen ware.

 

[Fritzo]

If anyone posts any Alton Brown techniques in this tread you don't know how to cook and I find you annoying

Anyway, brining just involves a water, a sugar, flavorings, and an acid. You can brine with anything, so for holiday meals think holiday spices and fruits: oranges, cranberries, cinnamon sticks, maybe some apple cider vinegar, brown sugar, and water.

I've actually developed a technique where I lightly stuff the turkey with citrus peels, carrots, onion, parsley, celery, and some other stuff, then I wrap the top of the turkey with thick bacon, cook it at 450 for 30 minutes or so, then turn it down to 275 and cook for 12-14 hours (I do 2 turkeys at a time, 1 can probably go for 10-12 hours).

It's the same technique I use for barbecuing, and the result is a a super juicy, rotisserie style turkey that is self basting from the bacon. No need to brine at all.

 

[Pacfanweb]

Tell you what. Ignore us and everyone else that has ever written on the subject. Let us know what your guests think of the rubber.

The skin will be like that. The meat will be the most tender you've ever eaten. Done it several times, that's the way it comes out.

 

[TastesLikeChicken]

The skin will be like that. The meat will be the most tender you've ever eaten. Done it several times, that's the way it comes out.

This.

I've done it that way as well. The skin is not so much rubbery as flaccid, and the fat doesn't completely render down. However, the skin is still good in its own way, and the meat of a low-heat smoked turkey cannot be beat.

Honestly, if people think that crispy skin is the end-all and be-all of turkey cooking, go with a deep fry. That method will produce the best crispy skin of all. There is always a trade-off with whatever method you use.

 

[bradley]

For the record, you can find 5-gallon food grade plastic cans for sale.

http://www.wheatgrasskits.com/5-Gal...a_7cBUCK_d_1&gclid=CNmg2MyahLsCFTJo7Aod5UcAgQ

Dine at fast food restaurants, and you indirectly eat out of these things. In fact, any food kitchen usually will give these pails away free. Happy Brining.

 

[Sluggo]

For the record, you can find 5-gallon food grade plastic cans for sale.

This year Lowes had 5 gallon food grade buckets for 4 or 5 bucks.

 

[drebo]

Well, I started the brine. The shop gave me a 22.5lb turkey, so a bit bigger than I asked for.

I did enough water to cover it, enough salt to float a raw egg, then I added molasses until it smelled good, then enough spices until it smelled even better, and then some garlic for good measure. The brine smelled amazing.

I still plan to go 185 for 8 hours and then 275 for another 5-6 or so hours over apple wood, during which time I will be liberally spraying with apple juice. Not sure where the concern over the skin comes from. My family has never eaten or cared about the skin. It's just weird, imo. I'm looking for tasty meat.

 

[TastesLikeChicken]

Well, I started the brine. The shop gave me a 22.5lb turkey, so a bit bigger than I asked for.

I did enough water to cover it, enough salt to float a raw egg, then I added molasses until it smelled good, then enough spices until it smelled even better, and then some garlic for good measure. The brine smelled amazing.

I still plan to go 185 for 8 hours and then 275 for another 5-6 or so hours over apple wood, during which time I will be liberally spraying with apple juice. Not sure where the concern over the skin comes from. My family has never eaten or cared about the skin. It's just weird, imo. I'm looking for tasty meat.

Don't rely on time. Use a meat thermometer and make sure the meat doesn't go over 165F during the process. If it goes above 170 (before carry over) you will end up disappointed in the results.

 

[gotsmack]

Salt + Star Anise, Ginger, & Cloves. Simmer the brine for at least an hour to draw out the flavor.

 

[Howard]

If anyone posts any Alton Brown techniques in this tread you don't know how to cook and I find you annoying

Yes, your hatred for the man is well-publicized.

 

[Fritzo]

Yes, your hatred for the man is well-publicized.

OK, just making sure the public record is correct. ^_^

 

[Anubis]

mines in the brine now. and in the fridge, had to rearrange the beer fridge but its in there, I use the pot from my turkey fryer which is fucking huge

 

[Howard]

enough salt to float a raw egg

That, uh, wow. I wonder what concentration you ended up with. This is not a scientific measurement at all, because the buoyancy of an egg changes as it gets older.

For brines you typically want to go with a 0.5-1% w/w solution, depending on your taste, if you can afford to brine for a long time. It takes time for the salt to diffuse through the meat. Try for minimum 3-4 hours per inch of meat, measured (estimated) at the thickest point.

 

[Howard]

Anyway, brining just involves water and salt

fixed

 

[drebo]

That, uh, wow. I wonder what concentration you ended up with. This is not a scientific measurement at all, because the buoyancy of an egg changes as it gets older.

For brines you typically want to go with a 0.5-1% w/w solution, depending on your taste, if you can afford to brine for a long time. It takes time for the salt to diffuse through the meat. Try for minimum 3-4 hours per inch of meat, measured (estimated) at the thickest point.

Every recipe I read said to bring an egg to neutral buoyancy. I ended up having to add a bit more water at the end, to cover the turkey, but it should be pretty salty.

My understanding is that the sweetness from the molasses should cut the salt taste considerably.

I will begin cooking the turkey at around 2am tonight. That'll give it a good 30 hours in brine. And I do intend to use a meat thermometer.

 

[NetWareHead]

Every recipe I read said to bring an egg to neutral buoyancy. I ended up having to add a bit more water at the end, to cover the turkey, but it should be pretty salty.

My understanding is that the sweetness from the molasses should cut the salt taste considerably.

I will begin cooking the turkey at around 2am tonight. That'll give it a good 30 hours in brine. And I do intend to use a meat thermometer.

Can you provide a link to this recipe? I've ever seen one the references an egg floating. There might be some truth to it but what Howard said is true. You can gauge the freshness of an egg by whether or not is floats. I beleive if I remember correctly that old eggs float (in fresh water)

If you ask me, that is a bad recipe and not an accurate way to measure salt content. Every brine recipe I ever came across measure the salt in volume (e.g. x cups salt to x gallons water)

 

[KlokWyze]

I did actually do that Alton Brown recipe before, to the T. I did another year with basically just salt and I couldn't tell the difference.

Will brine the turkey tonight... or at least the turkey breast. I don't care for the whole bird. A waste and a pain in the ass if you ask me.

Roasting in the oven. Rainy and cold. Don't have a smoker, though I have smoked with my Weber before.... TBH, it's a pain.

 

[Fritzo]

fixed

Well, REAL brine is just water and salt, but food brine needs an acid for tenderizing and a starch to cut the acid taste, hence the sugar/citrus/vinegar combinations out there.