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

[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!

[goodwithagun]

I've brined in the past, but this year I've decided not to. Tomorrow I will rub down the bird (that sound so dirty!) with herbed butter. Tom will roast tomorrow, as all night long the unlubricated skin dries out. He's stuffed with onions, lemons, fresh herbs, and a whole head of garlic. He's also been salted and peppered liberally (don't tell Mooch about the salt!).

[knarf]

GOOD THREAD ... thanx

All I have is a thawed out bird ready for the roaster, and I never thought of stuffin' him beforetimes.

19.5 lbs, btw

[BenLurkin]

Not necessary.

[AbolishCSEU]

Yep. Brining a 14 lb turkey for deep frying and an 8 lb breast for smoking

[nomad]

Well it all depends on whether you are anti-icing or de-icing. Road temps and whether it will rain before the freeze event are factors too. But when in doubt, be prepared to plow and use rock salt.

[Eva]

My Grand mother taught me how to prepare and cook a turkey when I was in eight grade and my method hasn’t varies much over the years. There haven’t been many tears since then that I haven’t cooked a turkey for Thanksgiving. Ov’e pretty much got it down, so why change.

A couple things that I have changed, I don’t baste, Intent the turkey with foil after it starts to brown. The other change is that I use Peperidge Farm cubed stuffing, no breaking loaves of bread for me.

[smokingfrog]

2 gallons water
2 cups Kosher salt
1 cup granulated sugar
1 fennel bulb, split
1 white onion, split
1 head of garlic, split
4 sprigs of thyme
2 sprigs of rosemary
2 sprigs of oregano
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 bay leaf

1. In a heavy-bottomed skillet, toast all spices over a medium heat until they begin to release aromas. Remove from heat and set aside.

2. Combine all ingredients in stock pot, including toasted spices, and simmer for 10-15 minutes.

3. Remove brine from heat and let cool to room temperature. Once brine has cooled, add turkey and leave it in the brine for 12-24 hours.

4. When you’re ready to cook the turkey, carefully remove it from brine, wash with cold water, and pat dry.

[aMorePerfectUnion]

I’m using my oil-less turkey fryer again this year. No brining, but nice seasoning outside and similar things inside as mentioned up thread.

[Calm_Cool_and_Elected]

This year I’m doing something a little different from usual, I’m trying a Pioneer Woman recipe. She has a simple turkey brine and then an herbed butter that goes with it!

[Rio]

We raised our own turkey this year (first time). Just finished plucking and gutting it :(

Kid is pulling the last of the small feathers, then it will brine overnight.

I follow the Cooks Illustrated recipe which involves brine, flipping the bird, temperature changes mid-bake. It works, though.

Hope this home-raised bird is worth it. Thing ate Turkey Chow like crazy.

[Michael.SF.]

Two twelve pounders: one brined, one not. Both in the Traeger.

Taste test tomorrow

[goodwithagun]

I’m not a fan of stuffing the bird (oops that sounds naughty too!), so I bake the dressing separately. You have to cook the bird much longer if you stuff it with something that you plan on eating. The result is a dry bird. I stuff with aromatics for additional flavor. Plus, it makes the drippings, i.e. your gravy base, super yummy. Also, yummy is a technical term this time of year.

[moose07]

Any Suggestion on Turkey prep? :)

[keat]

It’ll put my moist, juicy, brined breasts against anyone’s!

[johniegrad]

My experience with brining is not good. I would suggest against it. Too salty in my opinion.

[knarf]

Soooo ... what is it ?

[BipolarBob]

Dry brine. Then reach under the skin with the herb butter. Cook mostly upside down and the last hour right side up.

[no-to-illegals]

make certain is dead first?

[rockinqsranch]

I have a brined, and mirepoix stuffed 12.75 pounder on the BBQ right now. I hate BBQing, but Mrs. RQSR loves when I do the Thanksgiving bird that way. Just smack it on the grill for a couple of hours, rotating it halfway through those two hours, and then flip it over for one more hour to finish it.

Gotta go and rotate the sucker now. Seeya!

[AbolishCSEU]

Chesnut stuffing is obligatory. The turkey breast brine contains bourbon. I roast off a few turkey wings to make the gravy. Butternut squash soup is the first course.