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!
My turkey was brining in the refrigerator in the bag for about 65 hours and now out of the bag at for another 5 hours for a total of about 70 hours.
The plastic used to tie the turkey legs won’t melt when you smoke it.
Try DRY brining the turkey. Much easier and more effective.
I wasn’t kidding about my sister-in-law. Every year it is the same damn story. She promises to be here by a certain time and she is ALWAYS late. Hours late. And my wife always wants me to start smoking the turkey early because she assumes that her sister will finally be on time. However, this year I put my foot down. I’m not even going to start smoking the turkey until AFTER 1 PM. That way when my sister-in-law is hours late as usual, the turkey will have been finished not long before she shows up. And if for some strange reason she shows up “early” (meaning only an hour late), she can wait for the turkey to be finished. However, I expect her to be at least two hours late as usual.
I expect my florida friends soaked theirs in a solution of beer and Jack Daniel’s,
I would go a step further and declare anybody not brining their turkey as sub-human and banish them to a small, isolated island somewhere in the Marianas.
You just march downstairs and tell the Dragon Goddess of my house that. Good luck and may you join your ancestors in Valhalla.
We have been dry brining our bird for more than 20 years and its always a fresh local bird. It will be melt in your mouth, juicy and tender. The texture of the meat is so tender. When it came out of the brining bag it flopped like a drunk bird. Happy Thanksgiving to all!
Forgot to mention this tear we also spatchcocked it. First time for the turkey, we have done chickens in the past.
I wet brined a whole chicken overnight. Then washed off the brine (can’t handle too much salt BP issues) dried off with paper towels and doing a dry rub in the fridge. I’m gonna smoke it and might finish it off in the oven to crisp up the skin. First time trying this 2 step method so we will see.
However it comes out remember- gravy covers a multitude of sins, LOL.
Parsley, Sage, Rosemary, and Tim. Who can ever forget them?
I’m with you. Wild Turkey 101 for that extra kick. Oh, and also a shot of Rittenhouse Rye to make the liberals cry.
Isn’t dry-brining kind of like seasoning?
Melted butter, salt, pepper, poultry seasoning (sage, thyme, etc.).
Happy Thanksgiving to all!
Brining will turn any meat into cheap ham.
I like my turkey to taste like turkey.
Many years ago I cooked Turkey in a roaster bag. No brining necessary and they cook faster. Super moist - the only issue is the oily rendered fat forms a layer in the bottom of the bag. Now I’m wondering since the meat was so juicy if it would have been better to wrap up the Turkey with twine so pulling it out of the greasy bag would keep it intact and easier. Maybe someday I’ll try the roaster bag method again.
Hey it’s just food- not the Ten Commandments chiseled in stone.
I remember Thanksgiving 1967 Chu Lai RVN.
Went into the mess hall, they had a beautiful table
with a white table cloth, china plates, a roast turkey
with all the trimmings and a place setting with a turkey
leg on it...You could have your picture taken holding
the turkey leg to be sent home to your hometown newspaper.
Then it was on to turkey loaf and assorted trimmings on
a stainless tray.
Ah, the memories...
Tet68
Good to know.
What if “someone” isn’t even having turkey today? What then?
What is “brine” supposed to be?
My parents always simply rubbed inside and out with salt and pepper. Mostly salt to clean inside. Of course, their delicious sage stuffing helps too.
It’s been delicious and honestly, I’ve had too many turkeys which obviously didn’t bother to flavor the bird. Just plain turkey itself.
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