What i am wondering since this is the first year for me to do a brine on my turkey i am wondering if the brine that i am going to us is going to add "flavor" to the turkey? The only reason i was wonder is because i was planning on taking it out of the brine and putting some herbs in the cavity and some rub under the skin! Here is a link to the brine i ended up using http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/thanksgiving-turkey-brine-recipe/index.html Thanks to all that gave me some great suggestions on my other post!!!
Hi, Wkahler and WELCOME!
Brines do add flavor and moisture to meat; the brine you're planning to use sounds wonderful to me!
Seemore and I will always put rubs on and under the skin before cooking. It enhances the flavor even more.
Just remember to rinse the bird well after removing it from the brine before putting the seasonings on it - sounds like you are going to have an awesome turkey dinner on Thanksgiving!
Mrs Seemore
I don't usually rinse off the brine, I just pat it dry with paper towels.
Another thought struck me - can you tell I have this week off of work and instead of cleaning my house in preparation for Thanksgiving I am sitting on my keester reading the Bradley FORUM??? - and I think it would be safe to post here because this is a general question about brining and flavor, but if you brine pieces of chicken prior to frying, and then fry it with your choice of breading, the chicken has an incredible moistness and flavor, quite similar to KFC!
FLB you don't rinse yours? I will have to try that sometime...I guess I was concerned about salt overload.....of course that would depend on the brine.
There I go, rambling again.... :-[
I thought about just patting it dry to make sure it was not dripping wet when i put in my roaster pan. I was just making sure that i didn't combine to many flavors and it be like a crazy bird!!!
I think you'd be ok - as long as there is not added salt. Herbs can be subtle, and I think they compliment a brine, not overpower it.
Doing an ever so slight variation of the Rytek brine. To five gallons of water, added one pound of #1 Cure (sixteen ounces sounds better to me for some reason!), two pounds Kosher salt, then added two pounds brown sugar and a dash of maple seasoning. Curing at 39* right now for four days.
What is #1 Cure?
http://www.sausagemaker.com/11200instacureand153no15lbs.aspx
Quote from: sodak on November 23, 2009, 09:17:02 AM
Doing an ever so slight variation of the Rytek brine. To five gallons of water, added one pound of #1 Cure (sixteen ounces sounds better to me for some reason!), two pounds Kosher salt, then added two pounds brown sugar and a dash of maple seasoning. Curing at 39* right now for four days.
Instacure #1...
One more question.............If i leave it in longer then 12hrs will it hurt anything???? I am guessing no, but never to sure!!
It depends on the size of the turkey and the salt strength in the brine. The longer you go over the optimum time the saltier it will turn out.
I don't know if this has been posted before. This is a short condense in course from Cook's Illustrated on brining.
The Basics of Brining .PDF (http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf)
Well thanks for the info and the link!!! I will find out tomorrow i guess i left it in overnight because it was so big and i am hoping it will not make a huge difference!!!
Quote from: Habanero Smoker on November 25, 2009, 02:47:37 AM
It depends on the size of the turkey and the salt strength in the brine. The longer you go over the optimum time the saltier it will turn out.
I don't know if this has been posted before. This is a short condense in course from Cook's Illustrated on brining.
The Basics of Brining .PDF (http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf)
Habanero,
Good article.
wkahler,
The answer to your origonal question; Does brine = flavor is yes and no depending on the brine. Most use a flavor brine which has sugar, spices or broth which are transferred to the meat during brining. Using only water and salt will add a salt flavor only along with additional moisture. However, I do believe that the additional moisture will transfer more of the turkey flavor to your tongue. I hope your turkey turns out well. Brining is the ticket to great turkey, but it is a matter of the proper ingredients and the proper timing. I use a low salt brine because it is very forgiving. Like everything else in life, brining is easy once you know how.
I posted the following on another thread. It may be useful in the future.
My experience and the science of brining says that brine time is a function of the amount of total salinity or the percentage of salt to water ratio. Meat shape, volume and density also come into play. I recently posted a low salt brine of 6 ounces of salt (about 5/8 cup course Morton's Kosher salt) per gallon of water. http://forum.bradleysmoker.com/index.php?topic=12644.0 I have brined many a large turkey for 4 days and had no salt or texture problems. If you have used the normal 1 cup to 1 gallon of water, I would not brine long term.
I have brined over 50 turkeys using this low salt method method and have been well pleased. I have a twenty four pounder that I put in the drink Monday morning which will be cooked on Friday.
The above thread notes a recipe by Habanero Smoker which is another alternative and involves less ingredients.
Good luck and slow smoking,
Pachanga
Ok i think and going to be ok...............at least i hope because the turkey is for about 20-30 people!!! I have one that i am cooking in my bradley oil less turkey fryer so that will compensate a little bit. I used 3lbs of salt and about 3 gallons of watter and 14lbs of ice so think it will be ok. I left it in for about 24hrs and have it sitting in the cooler in ice with the smaller bird!!
Well guys the verdict is in and it was a hit!!! I am so glade i took this chance, and just as glade that it actually worked out!!! Thanks to all that gave advice and also some helpful pointers!!!