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Best turkey brine

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MillCreek:
I want to brine the turkey this year before oven roasting it.  Any suggestions on a brine that adds some flavor, or is the straight sugar/salt/water solution the way to go?

K Frame:
Water, salt, sugar, an acid -- OJ, lemon juice, apple juice, cranberry juice, vinegar, whatever -- and whatever spices you want.

You can get proportions on a million websites.

when I'm brining a bird I normally go with light brown sugar, salt, apple juice, rosemary, sage, garlic, black pepper, oregano, and bay.

BobR:
I do a pretty straight forward brine, a 5 gallon bucket, enough water to submerge the bird, equal amounts of brown sugar and non-iodized salt (usually a Morton's salt 26 oz container). I use enough salt to float an egg. I am not much for measuring exactly. Then you can let your imagination take over. I use whole peppercorns, smashed garlic cloves, some green onions and a few bay leaves. If I go to the store and remember before starting the brine I will add some fresh sage and the peels of 2-4 oranges. Weigh down the bird so it sinks, I use a bolt used to mount street lights I have had for years because it is heavy and will fit in the cavity.

Read the labels, if they are self basting turkeys they have probably been injected with salt already, others may or may not be injected. This is where cheap off brand whole turkeys can be your choice, unless you want to go the fresh, organic route.

bob

Ron:
For how long do you brine the bird?

Maybe I'll try this, is there anything that will mess the bird up? There will be company so I don't want to ruin the bird.

BobR:

--- Quote from: Ron on November 16, 2021, 04:14:59 PM ---For how long do you brine the bird?

Maybe I'll try this, is there anything that will mess the bird up? There will be company so I don't want to ruin the bird.

--- End quote ---

I usually do overnight. Too much salt can mess it up, unlikely because it is a short soak but the chance is there if you over salt.

If you use the dripping from the turkey for gravy of whatever do not add salt until you have tasted it, the drippings will have the salt from the turkey.

bob

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