ratherBcampin
Nice, CALIFORNIA 95464 And DANG proud of it!
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Would like to try a turkey.....Any tips on method? And please post your favorite brine recipe....I haven't a clue!....Thanks!
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firecapt1
Sonoma County, CA
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Try this one, it's great!
Brined Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
½ tablespoon allspice berries
½ tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 ½ hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
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YC 1
Yuba City Calif.
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Poster has a good recipe. I like to use a heavy garbage sack to line a 5 gallon bucket to soak the bird in. I soak mine for up to three days before cooking. At least 24 hours as a minimum. Be sure to not overcook the bird. Checking cooking directions for temperatures and let the bird sit for 30 minutes before carving. It will be an incredibly moist and flavorful bird.
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old guy
Oregon (pronounced Or e gun)
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You can always go to the food channel to see how they do it, Elton Brown usually has a show on how to do it.
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pbitschura
SE MN
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Morton makes a pre-packaged product called Quickcure. Saves time.I Use it a bit diluted to reduce salt content. I use a misting sprayer with apple juice for flavoring. I like the sliced apples in the cavity idea too.
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bob213
Fresno, CA
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I believe firecapt1 has Alton Brown's recipe. We use it and have NEVER had a better turkey. Seems like extra work, but it is certainly worth it!
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Leo Benson
CT
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Joined: 04/30/2003
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appe cider- 1 gal
~1 cup brown sugar
1/2 cup salt
1 orange, sliced thin
several garlic coves, crushed
1 onion, sliced thin
palm full of pepper corns
a few whole cloves
some fresh rosemary and sage sprigs
Submerge turkey (remove giblets and neck) and let stand, covered and submerged, in refrig for at least 24 hours.
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ratherBcampin
Nice, CALIFORNIA 95464 And DANG proud of it!
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Thanks for the suggestions.....Since this is my "first time".....I'd like to use the K.I.S.S. method.......Leo Benson's recipe sounds doable for a first-timer........But, the recipe from firecapt1 sounds delicious too!
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SWMO
Southwest Missouri
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Quote:Morton makes a pre-packaged product called Quickcure.
And it is a cure, I'm not sure why you would use it on a turkey you're going to cook?
Simple is the salt and sugar, nothing more and it will give you a tender juicy bird.
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Skipper Rod
Bellevue Nebraska
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Here is the one I use
2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
1/4 Cup Zatarains Liquid Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire
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