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!
You may like the taste of salt overwhelming the flavor of the bird, but I don’t
Brining is for folks who have burned their tastebuds out with salt overuse over the years.
Salt is supposed to be a flavor ENHANCER. Brining makes it the primary flavor.
Keep your oversalted single flavor nonsense, I’ll cook my bird my way.
After all these years, two processes for turkey cooking escaped my notice til this year: brining, and spatchcocking.
Tried brining once and the family didn’t like it. I am making my Turkey roasted in the same roaster my mother and grandmother used. I figure at least 100 years of Turkey were made in this roaster. While I have made some changes like using a plastic roasting bag and using my digital pressure cooker to precook the giblets and making broth for the stuffing and gravy, I make my Turkey pretty much like my mother did. I hope in another half century my kids still will be making their Thanksgiving Turkey in this old roaster.
I am frying fish (crappie, sandbass/white, and catfish).
I brine the fish to fluff it up.
I usually do the wet brine but decided to try the dry brine this year to check out the difference. Smells good :-)
Gulfport Fire Dept, Mississippi filmed a demonstration of a frozen turkey exploding in a deep fryer.
Hahahaha...hey, doesn’t EVERYONE have someone like that in their chain of acquaintances?
Hey, we are all late sometimes, but someone who is so CHRONICALLY late that everyone knows that ruse about the early time except the person it is aimed at, but nobody ever tells the person?
It is as if they know it is fruitless to get them to change their ways, and it is kind of a private joke of punishment (and self-preservation) for everyone else.
By the way-how did your sister-in-law do today? Honestly, I don’t think people like that ever change, which is why people treat them that way.
My sister in law showed up almost 2 hours late which meant she was actually on time for my purposes. We told her the drop dead time to show up was 2 PM but she showed up at 3:40 which worked out well because my turkey was done by 4:00. About 15 minutes later we started eating it. So it worked out pretty well. If I had told her to show up at 4 O’clock she would have been here after 5:30. I GUARANTEE that.
THREE tablespoons of salt on an entire turkey is hardly overwhelming the flavor of the bird. You do need some salt for the flavor.
Lol I feel your pain!
I put ONE tablespoon of salt into 30 pounds of tomatoes when canning, and can clearly taste the salt.
THREE tablespoons into a 15 pound bird?
Yeah, your tastebuds are burned.
Looks great! I tried the dry brine this year. Definitely helped. Thank you.
I might do another turkey in a few weeks since this one was so good.
I brine turkey and every and all chicken (except skinless breasts) and am able to roast it crazy dark crispy skin with still moist meat. (which is how l like it)
Practice on a chicken and try a different brine recipe
(to cover 1 4 lb chicken, use enough water to cover, and 1/3 cup kosher salt, 3 TBS white vinegar, a dozen peppercorns, 2 TBS sugar, 2 bay leaves, and then I improvise with other spices like Turmeric, ground ginger, paprika, garlic powder.
Good luck
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