Posted on 11/25/2021 7:41:12 AM PST by PJ-Comix
It's NOT an option. You MUST brine your turkey. If you don't do it you are a committing a culinary crime. The good news is that it is EASY to dry brine (as opposed to wet brining) the turkey as you can see in this video. In addition, the flavor provided by the brine makes it unnecessary to add a rub in the turkey before cooking. Please remember to LEAVE the brine on when cooking the turkey. Do NOT remove the brine. Oh, and finally, you are a MONSTER if you don't brine your turkey.
Have a happy Thanksgiving!
Hahahahah thank you for posting it...have a great Thanksgiving, PJ-Comix!
If I leave the plastic on the legs will it melt and ruin my turkey when I smoke it in my weber? Or in an oven for that manner.
I usually just tie it with some wire instead, I don’t like plastic.
My one big fear today was rain but it looks to be cloudy all day. When it rains, the moisture in the air keeps the temp down in my smoker which is not good. Even if it doesn’t rain but there are rain clouds out there keeping moisture level high in the air is not good. Hopefully there will be no rain clouds today.
Did that last year with the turkey. It’s the only way to fly!
Always have done it with chicken/duck.
Faster cooking time.
Add a teaspoon of baking soda. That also helps keep moisture in the meat.
Oh, man. I had a German restaurant in the Western part of my state that made an UNBELIEVABLE boned, grilled whole chicken which I assume is kind of what this is.
It was so good, we would drive the couple of hours out, have dinner, and stay overnight.
Last time we went out...they NO LONGER MADE IT! To say I was disconsolate would be an understatement. I am going to check out that recipe you linked to!
Have a great Thanksgiving, Pollard!
Now I can't imagine not brining.
Doing the bird in the oven this year to achieve maximum gravy without smokiness.
I adore smoked turkey but this year is about the gravy.
Add a teaspoon of baking soda. That also helps keep moisture in the meat.
If you believe your way is the only way, you’re... well, let’s just say you’re a monster. Happy Thanksgiving!
Read your personal page...”not your business”...I’m one of those “monsters”...didn’t start dry brining until a few years ago...before that turkeys seemed to dry...which is likely why my son eats ham at Thanksgiving😊..I don’t take things (like headlines) personally
I brine for minimum of 48 hours. I prefer 72 hours, or even a bit longer.
No. Because for years I kept reading and seeing that it was just a "suggestion" so I took the easy way out and declined to brine. Then one year I decided to try brining and saw that it made a YUUUUUUUUGE difference. I wished someone had done a video like the one I just did to motivate me to brine years earlier.
I’m not taking anything personally. I don’t even eat turkey at all, just don’t like it. And I am applying my personal page. It’s not his business. It’s just something I’ve grown tired of. The constant “you’re a monster if” “you’re awful if” blah blah blah. Everybody wants to slag everybody. And then they complain how rude society is. So I’m simply pointing it out. I fully expect PJ to ignore it. But maybe somebody will say “yeah, that is tiresome” and stop.
It’s already brined and in a ball. Just doing a breast this year
I wet-brined a turkey one year. Bought a brand new 5 gallon pail, washed it out well, soaked the turkey in brine for 24 hours in our basement fridge, fished it out of the brine, patted it dry, then wife roasted it per her usual.
All that work and mess for a turkey that was no moister or juicier or more flavorful than the turkeys that wife cooked every year.
Never bothered again.
Good idea........
I once added Courvoisier brandy to my brine....the turkey brined happily.
Because it IS a suggestion. I know you’ll never get this, but the rampant slagging rudeness accomplishes nothing. People who don’t want to brine aren’t going to brine, the most calling them monsters will achieve is telling them you’re a jerk.
You don’t have to eat their cooking. You don’t get a vote.
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