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Brining a turkeyor

Brining a turkeyor

Brining a turkey

Brining means adding flavour, moisture and an improved texture to raw poultry and meat, and it works through osmosis (which you may remember from school science classes). Brine is essentially a salty liquid. When you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. As salt is drawn into the turkey, it will start to break down the proteins within the meat, loosening them. As the turkey cooks, the proteins won't tighten up as much, helping keep the meat moist. We started ours yesterday(in a cooler) and figured out this morning that the bottom of the turkey was at 50 degrees. But there was still a decent amount of ice at the top of the water. Are people checking the temp before cooking? Maybe our cooler just sucks and no one else has this problem? If I ever do this again I will for sure just get a tub and squeeze it into the fridge to avoid this issue. But I’m wondering it’s only 5degrees warmer than recommended highest temp, will the salt in the water have kept bacteria from growing? Should we continue to brine making sure it’s colder and still eat it? Obviously I don’t want to make the whole family sick! The bird was even still a little frozen on the inside when I put it in.

COOK

Cannot even describe how amazing this was. My mom's turkeys have always been just okay, and so I decided to take charge for Easter dinner and make this. It was my first turkey and no one could believe how incredibly juicy, tender, and moist it was. I followed the recipe for the brine exactly, including just letting the bucket sit in a cool place overnight. To cook it, I put an onion, carrot and celery stalk into the cavity. It started breast side down in a 325 degree oven for 2 hours. Then I turned it over and it took another 45 minutes or so to be done. For the last 15 minutes I turned the oven up to 400 to finish browning and basted it with a little butter. Did not cover it with foil, and otherwise didn't bother basting it. The meat was literally falling off the bones it was so tender and the flavor went all through the meat. It was seriously about as foolproof as you could get. The only change I'll make next time is to either reduce the sea salt or substitute water for some of the vegetable broth. It was just a touch on the salty side, I think because broth is often high in salt to begin with. Don't be afraid to try this recipe, it really was that easy. Cannot recommend it enough.. and ditto the other reviewers' comments on the drippings -- they make amazing gravy. A great brine. I doubled the recipe for a 22 lb. turkey and used 1 gal. apple juice and 1 gal. vegetable broth instead of all broth. I also used ground spices instead of dried. I put the turkey in a clean plastic trash bag, then placed it in a large cooler. Next, I poured the brine in the bag and tied it closed. I placed a gallon of frozen water in the cooler next to the bag to keep the whole thing cool while it marinated overnight. Watch out for the cooking time on this one as a brined bird cooks much faster - especially if you're using a roasting bag (which I did). My 22 lber cooked in only 2 1/2 hours!!

I've used this brine before and it was wonderful! I'm using it again this year. For the person who claimed it ruined her 18lb turkey: it must have been user error because brining is a chemical process. Once the process has finished the salt is left in the brine solution not the bird. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating.I brined my 24 lb turkey last year and it cooked uncovered in three hours. it was so tender and delicious that there were no leftovers.i make my own vegetable broth by cooking carrots,celery onions,parsley,tomatoes. wash and cut up vegeatables but do not peel. cook in enough water to cover for an hour. add salt, peppercorns and i use two cups of brown sugar or maple syrup. cool and strain. half of my kitchen sink is very deep and i put my turkey in the sink, cover with a 20lb bag of ice and pour cooled broth over. i marinate for two days, replenishing ice as needed. then rinse and dry. stuff with lemons and onions Read More (Source: www.allrecipes.com)

 

 

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