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[ElectricBlanketFire]

I'm in charge of Thanksgiving this year and I want to do it right. Specifically, I'm looking for tips/recipes on brining a turkey as I've never done it before.

What do I need, when do I need to do it, and what am I doing?

Any other Thanksgiving meal discussion in welcomed and encouraged.

Thank you.

 

[Wizard of GAF]

Lmao i read that as being a turkey. Guess i need glasses.

 

[entremet]

I usually just get a whole turkey breast. Much easier to cook and most people aren't fond of turkey dark meat.

Here's a good article from Serious Eats.

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html


Dry brining is much easier than a wet brine.

 

[lawlohwhat]

how big is your bird?

A very large stock pot might hold a small turkey but a (VERY CLEAN) cooler will also work as long as you make sure to keep the water cold and add additional ice if things are getting too warm.

Make sure to disinfect everything that the container touches.

To make the brine you heat up a gallon of water and dissolve 1.5 cups of salt in it. You can also put the same amount of sugar in the brine, or various spices like pepper, coriander, etc, but it doesn't really do much in my experience since it's not a marinade. After your materials are dissolved add a bag of ice to the mixture, put the turkey in, cover with additional ice or cold water, and set the cooler aside. Brine overnight and you're done.

Dry brining is much easier than a wet brine.

It depends. I like a dry brine for smaller fowl that I can keep uncovered in the fridge.

 

[Woody Invincible]

After years of cooking on thanksgiving, I can honestly say that purchasing a cooked dinner or bird is the best thing ever. Fuck being in the kitchen all day.

 

[entremet]

how big is your bird?

A very large stock pot might hold a small turkey but a (VERY CLEAN) cooler will also work as long as you make sure to keep the water cold and add additional ice if things are getting too warm.

Make sure to disinfect everything that the container touches.

To make the brine you heat up a gallon of water and dissolve 1.5 cups of salt in it. You can also put the same amount of sugar in the brine, or various spices like pepper, coriander, etc, but it doesn't really do much in my experience since it's not a marinade. After your materials are dissolved add a bag of ice to the mixture, put the turkey in, cover with additional ice or cold water, and set the cooler aside. Brine overnight and you're done.



It depends. I like a dry brine for smaller fowl that I can keep uncovered in the fridge.

I've never had the space, especially with the other preparations. I only wet brine chicken parts and pork chops.

 

[lawlohwhat]

I've never had the space, especially with the other preparations. I only wet brine chicken parts and pork chops.

Yea I hear you. A cooler is also expensive if you don't already have it.

 

[ElectricBlanketFire]

I usually just get a whole turkey breast. Much easier to cook and most people aren't fond of turkey dark meat.

Here's a good article from Serious Eats.

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html


Dry brining is much easier than a wet brine.

I just came across that article and now I don't know what to believe.

 

[FrenchToastDisciple]

Read this as "bringing a turkey and other Thanksgiving tips," and I thought that you were making a thread with the most obvious Thanksgiving advice ever.

 

[CharlieDigital]

I just came across that article and now I don't know what to believe.

I read through that whole thing only to discover that this is exactly how my wife already prepares our birds and they come out delicious.

She makes a butter + garlic + salt rub and rubs it under the skin.

Comes out delicious, right level of moisture, and flavorful.

 

[Robot Pants]

Put frozen turkey straight into the oven and sit back as your house blows up.
Simple

 

[MechDX]

Fry the bird or go home heathens.

 

[Kientin]

Dark meat >>>>>>>> white meat.

 

[TCRS]

buy cooked turkey, tip the cook.

 

[teruterubozu]

If you're going to brine your turkey DO NOT buy the standard pre-juiced/pre-salted/pre-brined turkey - i.e. Butterball, etc. You need to get a pure unsalted unconditioned turkey. Otherwise you'll just be doubling the salt.

 

[Konka]

Fry the bird or go home heathens.

Smoked is better.