Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

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
Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-80 ... 101 next last
To: rockinqsranch

sounds delish! how high of a temp are you grilling it? I am not having to make turkey tomorrow... but would do this next year


41 posted on 11/26/2014 5:01:11 PM PST by Katya (Homo Nosce Te Ipsum)
[ Post Reply | Private Reply | To 19 | View Replies]

To: goodwithagun

Inject with flavoring, rub some spices on top, take outside and place turkey on a stake in the ground. Place steel trash can upside down over turkey, place charcoal around can and on top and walk away for 2-3 hours.

Awesome, juicy and somewhat smoky flavor.


42 posted on 11/26/2014 5:01:28 PM PST by cyclotic (Join America's premier outdoor adventure association for boys-traillifeusa.com)
[ Post Reply | Private Reply | To 1 | View Replies]

To: goodwithagun

None of the above. I am part Lebanese so we make turkey kibbe. We simply grind up the turkey, mix it with olive oil and herbs and cook it over a charcoal fire ever so lightly. The old people insist on eating it raw.


43 posted on 11/26/2014 5:02:04 PM PST by MIchaelTArchangel (Have a wonderful day!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: SAJ

Fennel is great with poultry


44 posted on 11/26/2014 5:07:00 PM PST by AbolishCSEU (Percentage of Income in CS is inversely proportionate to Mother's parenting of children)
[ Post Reply | Private Reply | To 31 | View Replies]

To: keat

Your presence could possibly be appreciated over on this other thread --->Thanksgiving Singles Thread<--- if not also, elsewhere.

45 posted on 11/26/2014 5:10:03 PM PST by BlueDragon (send pics of boat and motor)
[ Post Reply | Private Reply | To 14 | View Replies]

To: goodwithagun

I usually do most of my sides the day before but ran out of time today. My daughter and son in law are making the cranberry sauce and my son and his fiancee are making the pumpkin pie

I’ll be up extra early tomorrow ;) LOTS to do!


46 posted on 11/26/2014 5:10:22 PM PST by AbolishCSEU (Percentage of Income in CS is inversely proportionate to Mother's parenting of children)
[ Post Reply | Private Reply | To 32 | View Replies]

To: goodwithagun

Global Warming and rising oceans mean that we will ALL be brined very soon (thanks, Al G).

So I guess the turkey just gets his a little sooner.


47 posted on 11/26/2014 5:14:22 PM PST by Scrambler Bob (/s /s /s /s /s, my replies are "liberally" sprinkled with them behind every word and letter.!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: goodwithagun
I smoke my turkey in the electric smoker, after marinating it in Walker's Wood Jerk seasoning. I also add some of the leftover mix to the stuffing to spice it up.
48 posted on 11/26/2014 5:16:28 PM PST by rabidralph
[ Post Reply | Private Reply | To 1 | View Replies]

To: BipolarBob

“Cook mostly upside down and the last hour right side up.”

Excellent method. I usually “flip the bird” about two-thirds of the way. I never stuff except for a few pieces of apple and onion.

Baste with ginger ale (real sugar kind) twenty minutes before flipping and again about half hour before done. Nice crispy skin all around.

Flipping is easy with ove-gloves covered with plastic baggies.


49 posted on 11/26/2014 5:17:49 PM PST by Zuse (I am disrupted! I am offended! I am insulted! I am outraged!)
[ Post Reply | Private Reply | To 17 | View Replies]

To: goodwithagun

This year we bought a prebrined bird and will cook in the oven.

Last year we used a rub and cooked it low and slow on the grill.


50 posted on 11/26/2014 5:17:55 PM PST by Gamecock (Joel Osteen is a Gospel preacher like Colonel Sanders is an Army officer.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: goodwithagun

That’s exactly what I do, and it is delicious. Rub the bird inside and out with salt and butter. Loosely fill the cavities with cut up union, broken celery, and a few sprigs of parsely. You could also include a sprig of savory. You throw all that away when you carve the bird.

Bake in a throw away foil pan and tent loosely with more foil. Remove foil the last 1/2 hour to brown the bird.

Simmer the neck and the giblets with more onion and celery until the neck meat is falling off the bone. Remove the bones, scoop out the savories, and chop the meat and the giblets in your food processor Set aside to use in your dressing and in your gavy. Reserve the broth and split between the dressing (which you bake separately) and the gravy. The other vital ingredient for the gravy is the drippings from the pan which you remove when you turn the turkey near the end.

All that said, we are going out for dinner tomorrow.


51 posted on 11/26/2014 5:19:46 PM PST by afraidfortherepublic
[ Post Reply | Private Reply | To 12 | View Replies]

To: rockinqsranch

We had to learn to BBQ turkey one wyear when we lived in Washington State. We had a power failure right in the middle of Thanksgiving dinner preparations and had to finish the turkey on the BBQ. I finished the rest of the meal on 2 wood stoves, except for the gravy. The power came back on just as I was ready to start the gravy. Perfect!

Other people went down to the church which was the only place in town that had gas stoves. Others BBQ’d hot dogs on the beach. Of course I was new to town and didn’t realize about the gas ovens in the church hall.

We enjoyed that turkey so much that we cooked it that way for several years afterwards — halff way through indoors and then out on the BBQ to finish it.


52 posted on 11/26/2014 5:24:20 PM PST by afraidfortherepublic
[ Post Reply | Private Reply | To 19 | View Replies]

To: Katya

Running it as close to 350 as I can. Looking real good right now. Golden color.


53 posted on 11/26/2014 5:24:36 PM PST by rockinqsranch ((Dems, Libs, Socialists, call 'em what you will. They ALL have fairies livin' in their trees.))
[ Post Reply | Private Reply | To 41 | View Replies]

To: goodwithagun

I actually eat at a friend’s place for actual Thanksgiving, but also make my own bird over the weekend. It will be brined and then roasted in an oven bag, I am very fond of the oven bags since they both keep the bird moist and cook faster.

I generally take a riff of an Alton Brown brine when I do it (adapted to what I have on hand).

I will be making stuffing and mashed potatoes for tomorrow. Stuffing will be chorizo, bread, green chile, and mushroom. Mashed potatoes will be the yellow potatoes of course.


54 posted on 11/26/2014 5:26:10 PM PST by drbuzzard (All animals are created equal, but some are more equal than others.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: afraidfortherepublic

Good story. Love it.


55 posted on 11/26/2014 5:26:37 PM PST by rockinqsranch ((Dems, Libs, Socialists, call 'em what you will. They ALL have fairies livin' in their trees.))
[ Post Reply | Private Reply | To 52 | View Replies]

To: moose07
You should taste the jam I cooked up.

Pineapple tidbits with juice, brown sugar, dash of lime juice, dash of salt, diced jalapeno (leave out the seeds if you want a milder flavor).

Cook down until pineapple is soft then mash with potato masher until jammy consistency. (Or puree in food processor)

Pour into jar.

Yummy!

Especially with cream cheese blitzes.

Or over pound cake.

Or on buttered toast.

Or licked off your fingers....

56 posted on 11/26/2014 5:29:18 PM PST by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
[ Post Reply | Private Reply | To 40 | View Replies]

To: goodwithagun

Brine.
And then a long cooking-time on a lower temperature.
Moist and tender.


57 posted on 11/26/2014 5:29:43 PM PST by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: goodwithagun
The world is on fire right now,.... I've brined in the past, but this year I've decided not to

Listen up....I'm only gonna say this once....

You don't brine their wells and fields UNTIL you hear the lamentations of their girly men.

58 posted on 11/26/2014 5:30:18 PM PST by spokeshave (He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people,)
[ Post Reply | Private Reply | To 1 | View Replies]

To: smokingfrog

Thanks for this.

We brined several times many years ago; but haven’t done it in a while, and I’ve lost my recipe. Will try yours.

(Due to a household emergency, we’ve had to postpone Turkey Day to Saturday; so I have some time to experiment :-)

Happy Thanksgiving!

-JT


59 posted on 11/26/2014 5:34:34 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 7 | View Replies]

To: Rio

You killed Gobbles !?!

60 posted on 11/26/2014 5:37:27 PM PST by fieldmarshaldj (Resist We Much)
[ Post Reply | Private Reply | To 10 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-80 ... 101 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson