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Vanity: To brine or not to brine, that is the question . . .

Posted on 11/26/2014 4:22:11 PM PST by goodwithagun

The world is on fire right now, so let's talk about the important stuff. Not Fergadishu, not Ben Gazi (who is that guy anyway?), not Punkin' Thighs' presidential aspirations. I'm talkin' turkey! Do you brine, do you butter under the skin, do you fry? Please tell us your method and why you chose it. Happy Thanksgiving to the best folks on the inner webs!


TOPICS: Food
KEYWORDS: cookery; poultry; turkey
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To: goodwithagun

Brine and butter under the skin. Ooh is that bird good!


21 posted on 11/26/2014 4:38:30 PM PST by Ingtar (Is this the Ebola and rumors of Ebola mentioned in the Bible?)
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To: keat
LOL ... wrong turn at Albuquerque?
22 posted on 11/26/2014 4:38:46 PM PST by no-to-illegals (Scrutinize our government and Secure the Blessing of Freedom and Justice)
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To: johniegrad

Use kosher salt and just reduce the quantity to taste


23 posted on 11/26/2014 4:39:02 PM PST by AbolishCSEU (Percentage of Income in CS is inversely proportionate to Mother's parenting of children)
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To: goodwithagun
Brine 12 hours.

Cider, bay leaves, better then bullion veggie flavored, oranges, lemons.

Let dry another 12 hours.

Rub with butter and poultry seasoning mix.

Stuff with sage, thyme, rosemary, bay, onion and apple.

Roast breast side down until the last 30 minutes then turn.

After turning baste with apple cider every ten minutes.

(Don't use apple juice you heathens!)

24 posted on 11/26/2014 4:39:28 PM PST by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: goodwithagun

What sides will you be serving?


25 posted on 11/26/2014 4:40:55 PM PST by AbolishCSEU (Percentage of Income in CS is inversely proportionate to Mother's parenting of children)
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To: goodwithagun

Brining will make you happy.

So very, very happy.


26 posted on 11/26/2014 4:41:10 PM PST by Talisker (One who commands, must obey.)
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To: goodwithagun

I inject with various spices, stick half garlic cloves under the skin, bake breast down on the bottom (no rack) until it’s nearly done, then flip the bird and use the broiler to brown the breast.

I’ve done the turducken thing, but I find it too labor intensive. It tasted great, but 5 hours prep time on one item is way more work than I care to invest in one course. Besides, you don’t get any gravy that way.

I finely chop the giblets and put them in the dressing, which I prefer to stuffing.

I use whipping cream instead of milk in the mashed potatoes. MUCH richer and creamier.

In order to make enough gravy, I add frozen broth from my previous turkey.

Fresh corn kernels, peas, carrots, raw purpletop turnips, halved Brussels Sprouts pan fried in butter, wax and green beans.

No room for dessert...


27 posted on 11/26/2014 4:41:50 PM PST by Don W (To laugh, perhaps to dream...)
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To: moose07
Post 24.

:)

28 posted on 11/26/2014 4:42:22 PM PST by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: goodwithagun

I brined and took it out this morning 19 hrs 20lb bird. We’ll see.


29 posted on 11/26/2014 4:43:31 PM PST by ImJustAnotherOkie (i)
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To: goodwithagun

I’m smoking my 14lb on big green egg. Will use herbs and butter and then olive oil towards the end.

Did it last year and it was the best turkey I’d ever had.


30 posted on 11/26/2014 4:44:21 PM PST by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: smokingfrog
Just a small thought, if you don't mind. Well-intentioned, I guarantee.

If you like the flavours of coriander and fennel (me? absolutely yes to the former and a hearty NO to the latter for poultry), you will give more flavour to the broth/brine, and hence the bird, by crushing or grinding the seeds of both after toasting but before adding to the brine. These seeds, particularly, have harder hulls than most...and the flavour comes from the inside, not the hull, therefore the more exposure of the guts to the brine, the better.

Your recipe sounds simply delicious.

31 posted on 11/26/2014 4:47:47 PM PST by SAJ
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To: AbolishCSEU

All of my sides are prepped a day ahead. I’m pretty tired now, but tomorrow I will be a lovely hostess with a well-earned drink in my hand while my family comes a call in’. Crockpot sweetpotato casserole (http://allrecipes.com/Recipe/Slow-Cooker-Sweet-Potato-Casserole/), cornbread stuffing, spinach gratin (http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe.html), roasted beats with basaltic and honey vinaigrette, whole wheat rolls, and my mom’s bringing her AMAZING mashed potatoes. Oh, gravy too. The sangria I made is as follows: Magnum of inexpensive Sauvignon blanc, two cups ginger brandy, three cups Apple cider, two cups club soda. Garnish with Apple slices and frozen cranberries. Yikes! Cranberry sauce! I made that also!


32 posted on 11/26/2014 4:48:12 PM PST by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: goodwithagun

I could not cook a turkey to save my life, but as a grateful consumer of turkey cooked by the talented womenfolk in my family, I favor brined turkey.


33 posted on 11/26/2014 4:48:27 PM PST by Rockingham
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To: goodwithagun

I brine. It assures a nice, juicy, flavorful bird.


34 posted on 11/26/2014 4:49:22 PM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: driftdiver

Hmmm. I’m thinking about getting a smoker. I’d have all summer to practice. The electric ones look pretty fool-proof.


35 posted on 11/26/2014 4:49:50 PM PST by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: goodwithagun

brining keeps the bird moist during cooking. i’d do it.


36 posted on 11/26/2014 4:51:55 PM PST by Secret Agent Man ( Gone Galt; Not averse to Going Bronson.)
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To: moose07
Force the cooking on someone else! Utilize a Daughter and/or Son-In-Law. Last cooked for entire Family about ten years ago on Thanksgiving. They make me and mine cook for Christmas. Normally kill a hog, clean it, then pit roast it. Make ‘em all go outside and I pray for cold weather so they might leave early, leaving their presents behind and can recycle ‘em next year. Planning, Planning, Planning.
37 posted on 11/26/2014 4:55:13 PM PST by no-to-illegals (Scrutinize our government and Secure the Blessing of Freedom and Justice)
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To: goodwithagun

I’ve done it both ways - I prefer the results of it brined, but have prepared many both with and without. It seems that brining (I add a big dose of herbs to the brine) helps get the flavor all through the meat.

Alternately, I have injected my bird with a butter/herb mixture and roasted - and that turns out really good.


38 posted on 11/26/2014 4:57:20 PM PST by TheBattman (Isn't the lesser evil... still evil?)
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To: goodwithagun

I tried the electric ones and failed miserably. Couldn’t keep it hot enough and the juices ended up leaking out all over the patio. Plus it wasn’t big enough.

LOVE my Big Green Egg, but they are a tad pricy. Best steaks, chicken, ribs anywhere.


39 posted on 11/26/2014 4:57:29 PM PST by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: Harmless Teddy Bear

:)
I love cookery threads.


40 posted on 11/26/2014 4:59:43 PM PST by moose07 (the truth will out ,one day. Barry is counter revolutionary ,Denounce him!)
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