Thawing/brining turkey

wyo_rose · 11-22-2006, 03:11 PM

Since I have to soak my turkey, cuz I was too lazy to get it thawed early, I think I'll brine it while I'm at it. Kill two birds with one stone, so to say.

Here's the recipe I'm going to use for the brine and I'll let you know how it turns out.

4 cups kosher or rock salt
4 cups brown sugar
2 T. cracked black pepper

Bring to a boil in a gallon of water, cool down. Pour in clean cooler and add a bag of ice. I think I'll just add more water cuz I have a giant ice cube - my turkey.

Wash the turkey well before adding to brine, and take out giblets (if you can

) Be sure to completely submerge the turkey and if it floats I have a heavy glass dish to put on it.

Pvt Butter · 12-02-2006, 02:58 PM

I cooked about 8 turkeys this year for a buffet. Also, Prime Rib, Honey Glazed ham and dozens of casseroles and salads. I didn't get to work the pastries this year. I was hoping to spend some time baking sweets.

Our pastry chef made the greatest chocolate glazed/rasberry sponge cake. The cake was perfect and the chocolate mousse filling outstanding.

**billyjoejimbob** · 12-03-2006, 02:41 AM

my wife brined the turkey this year. it was awesome. plus it cooks faster and stays juicy!

salt
fresh nutmeg (brought back from greneda)
bay leaves
peppercorn

I only got to eat a little because i was sick, but it was great.

SuzzeQ4 · 12-03-2006, 10:48 AM

Well First off I'm not sure what brinning is because being married to a Su Chef (spelling?) I don't do much of the cooking (except when camping cause I'm better at that).

Anyway...My husband puts bacon on the turkey when he cooks it, he says it helps hold in the juices & damn, it's good.

Suzze

Pvt Butter · 12-03-2006, 11:10 AM

Quote:

Originally Posted by SuzzeQ4

Well First off I'm not sure what brinning is because being married to a Su Chef (spelling?) I don't do much of the cooking (except when camping cause I'm better at that).

Anyway...My husband puts bacon on the turkey when he cooks it, he says it helps hold in the juices & damn, it's good.

Suzze

you lucky duck. I wish I was married to a sous chef. I love to cook, but would love to have someone for me!

Pvt Butter · 12-03-2006, 11:13 AM

Quote:

Originally Posted by billyjoejimbob

my wife brined the turkey this year. it was awesome. plus it cooks faster and stays juicy!

salt
fresh nutmeg (brought back from greneda)
bay leaves
peppercorn

I only got to eat a little because i was sick, but it was great.

I'll brine the goose at Christmas. Goose is a little more stringy. I was even thinking of ording a TurDuckEn...I think that's how it's spelled. Chicken stuffed inside a duck stuffed inside a turkey.

**billyjoejimbob** · 12-03-2006, 12:48 PM

is it SUISSE CHEF?? The chef that only makes deserts? What a job!

SuzzeQ4 · 12-03-2006, 09:55 PM

Quote:

Originally Posted by butter bean

you lucky duck. I wish I was married to a sous chef. I love to cook, but would love to have someone for me!

Yep, I know how lucky I am. I cooked for him the first time & he took over after that...lol
Suzze

wyo_rose · 12-04-2006, 10:55 AM

There's some great directions for making a turducken on the net. I deboned our turkey once and stuffed it and it was the BOMB!!! Luckily I had a good book with lots of pictures, but it still wasn't very easy.

For the turduken you just slit down the backbone and debone it. Should be a piece of cake.

FYI - A sous chef is second in command in a kitchen under the executive chef.

Our brined turkey was very good. I should have realized the juices would be more salty and I added salt to the gravy before tasting it. It probably didn't even need any.

wyo_rose · 11-15-2007, 06:26 PM

Well, I've been hearing that you should only brine a fresh bird cuz the processed/frozen ones already have some 'brine' (flavorings) in them.

Pvt Butter · 11-15-2007, 08:04 PM

Quote:

Originally Posted by wyo_rose

Well, I've been hearing that you should only brine a fresh bird cuz the processed/frozen ones already have some 'brine' (flavorings) in them.

ahhh yes, I'm getting a hutterite turkey in the morning! my sister was grossed out by the fact that it's a fresh turkey. She thinks the Hutterite farmers are going to kill it in front of us...what a kook! It's going to be such a good bird.

wyo_rose · 11-16-2007, 11:25 AM

My bfren got traumatized when his family got invited to Thanksgiving in SD and they killed the turkey right there. Him and his brothers had to pluck it.

Must be why he wants roast beef on Turkey Day!!

Pvt Butter · 11-16-2007, 11:30 AM

Quote:

Originally Posted by wyo_rose

My bfren got traumatized when his family got invited to Thanksgiving in SD and they killed the turkey right there. Him and his brothers had to pluck it.

Must be why he wants roast beef on Turkey Day!!

LOL that's too funny. I helped my dad pluck an eagle one. I couldn't eat turkey or chicken for a few years after doing that.

11-22-2006, 03:11 PM	#1 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,934 Blog Entries: 2	Thawing/brining turkey Since I have to soak my turkey, cuz I was too lazy to get it thawed early, I think I'll brine it while I'm at it. Kill two birds with one stone, so to say. Here's the recipe I'm going to use for the brine and I'll let you know how it turns out. 4 cups kosher or rock salt 4 cups brown sugar 2 T. cracked black pepper Bring to a boil in a gallon of water, cool down. Pour in clean cooler and add a bag of ice. I think I'll just add more water cuz I have a giant ice cube - my turkey. Wash the turkey well before adding to brine, and take out giblets (if you can ) Be sure to completely submerge the turkey and if it floats I have a heavy glass dish to put on it.

12-03-2006, 02:41 AM	#3 (permalink)
billyjoejimbob Fat Singer Join Date: Oct 2002 Location: white guy land Posts: 1,525	my wife brined the turkey this year. it was awesome. plus it cooks faster and stays juicy! salt fresh nutmeg (brought back from greneda) bay leaves peppercorn I only got to eat a little because i was sick, but it was great. __________________ There are 2 types of people in the world... Really stupid people who think they are smart and Really smart people who think they are smart.

12-03-2006, 12:48 PM	#7 (permalink)
billyjoejimbob Fat Singer Join Date: Oct 2002 Location: white guy land Posts: 1,525	is it SUISSE CHEF?? The chef that only makes deserts? What a job! __________________ There are 2 types of people in the world... Really stupid people who think they are smart and Really smart people who think they are smart.

11-15-2007, 06:26 PM	#10 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,934 Blog Entries: 2	Well, I've been hearing that you should only brine a fresh bird cuz the processed/frozen ones already have some 'brine' (flavorings) in them. __________________ Don't take life so seriously! It's not permanent.

11-16-2007, 11:25 AM	#12 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,934 Blog Entries: 2	My bfren got traumatized when his family got invited to Thanksgiving in SD and they killed the turkey right there. Him and his brothers had to pluck it. Must be why he wants roast beef on Turkey Day!! __________________ Don't take life so seriously! It's not permanent.

12-02-2006, 02:58 PM	#2 (permalink)
Pvt Butter pancake flipper Join Date: Oct 2002 Posts: 890	I cooked about 8 turkeys this year for a buffet. Also, Prime Rib, Honey Glazed ham and dozens of casseroles and salads. I didn't get to work the pastries this year. I was hoping to spend some time baking sweets. Our pastry chef made the greatest chocolate glazed/rasberry sponge cake. The cake was perfect and the chocolate mousse filling outstanding.

12-03-2006, 10:48 AM	#4 (permalink)
SuzzeQ4 Teen Dancer Join Date: Nov 2006 Location: south eastern Ontario Posts: 463	Well First off I'm not sure what brinning is because being married to a Su Chef (spelling?) I don't do much of the cooking (except when camping cause I'm better at that). Anyway...My husband puts bacon on the turkey when he cooks it, he says it helps hold in the juices & damn, it's good. Suzze

12-04-2006, 10:55 AM	#9 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,934 Blog Entries: 2	There's some great directions for making a turducken on the net. I deboned our turkey once and stuffed it and it was the BOMB!!! Luckily I had a good book with lots of pictures, but it still wasn't very easy. For the turduken you just slit down the backbone and debone it. Should be a piece of cake. FYI - A sous chef is second in command in a kitchen under the executive chef. Our brined turkey was very good. I should have realized the juices would be more salty and I added salt to the gravy before tasting it. It probably didn't even need any.