To cook a tasty, moist turkey, brine it first. The brine will keep it
moist, deliver seasonings to the meat inside, speed cooking, and even the
cooking time between the breasts and thighs. The basic brine is:

Per gallon of water:
1 cup kosher salt (of 1/2 cup table salt)
1 cup sugar or brown sugar or molasses or corn syrup or maple syrup (i.e.,
your favorite sweetener)
Seasonings you like, e.g., garlic powder, onion powder, sage, chile, etc.

Mix well so that the salt and sugar dissolve

Remove the turkey innards, and immerse the bird in the brine. Use a
non-reactive pot that will fit in your 'fridge, or one of those oven cooking
bags (useless for cooking) that will fit in a pot that will fit in the
'fridge. If the bird/pot won't fit, you can use a cooler - add plenty of
ice to the brine. I have even brined a large turkey in the stainless-steel
kitchen sink, with lots of ice, but I don't recommend it.

Brine a large turkey 24 hours at least; 2 - 3 days is even better.

Here are some other more elaborate brines:

Hound's Citrus Brine
2 gallons water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemon;
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil


The Fat Man's Chicken Kickin' Brine
1 gallons water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat
down to a simmer. Simmer and stir frequently until all the ingredients
are dissolved. Allow to cool to room temperature before immersing the
meat.


When you're ready to cook, drain and rinse the bird thoroughly; pat dry. If
you have time and like crispy skin, put the dry bird back in the 'fridge for
a while, uncovered. Season again (no more salt please!) - you won't need
butter or oil under the skin to keep it moist, but if you like the flavor,
by all means. Slices of citrus under the skin, especially with the citrus
brine above, are good.

The best way to roast the bird is in your BBQ with indirect heat: here are
instructions from Sunset Magazine:
On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite 40
charcoal briquets on firegrate. When coals are spotted with gray ash, in
about 20 minutes, push equal portions to opposite sides of firegrate. Place
a foil drip pan between mounds of coals. To each mound, add 5 briquets and
1/2 cup drained soaked wood chips now and every 30 minutes (until all chips
are used). Set grill in place. Set turkey, breast up, on grill over drip
pan. Cover barbecue and open vents.

On a gas barbecue (with at least 11 in. between indirect-heat burners),
place 1 cup drained soaked wood chips in the metal smoking box or in a foil
pan directly on heat in a corner. Turn heat to high, close lid, and heat for
about 10 minutes. Adjust gas for indirect cooking (heat parallel to sides of
bird and not beneath) and set a metal or foil drip pan in center (not over
direct heat). Set grill in place. Set turkey, breast up, on grill over drip
pan. Close barbecue lid. Add another cup of wood chips (sprinkle through or
lift grill) every 30 minutes until all are used. If edges of turkey close to
heat begin to get too dark, slide folded strips of foil between bird and
grill. Fat in drippings may flare when barbecue lid is opened; quench by
pouring a little water into the pan.

If your BBQ or oven will accommodate it, cook your turkey on a vertical
stand, preferably neck down. The vertical stand seems to promote even
cooking, and you get more usable dark meat - the fat drips off instead of
innundating the dark meat.

Here are cooking temps and times recommend by Sunset for unstuffed, unbrined
turkeys - measure the internal temperature _in the breast touching bone_.

TURKEY WEIGHT
WITH GIBLETS OVEN TEMP. INTERNAL TEMP.* COOKING TIME**
10-13 lb. 350° 160° 1 1/2-2 1/4 hr.
14-23 lb. 325° 160° 2-3 hr.
24-27 lb. 325° 160° 3-3 3/4 hr.
28-30 lb. 325° 160° 3 1/2-4 1/2 hr.


You can cook the brined bird at a hotter temperature, say, 375 - 400°, for
crisper skin and more internal juice. Even at the same oven temperature,
the brined bird will cook faster.

After the bird comes out of the BBQ/oven, let it rest 30-45 minutes before
carving - you'll have a juicier result.

Have a great holiday.

--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis Cohen wrote:

To cook a tasty, moist turkey, brine it first. The brine will keep it =

moist, deliver seasonings to the meat inside, speed cooking, and even t=
he=20
cooking time between the breasts and thighs. The basic brine is:
=20
Per gallon of water:
1 cup kosher salt (of 1/2 cup table salt)
1 cup sugar or brown sugar or molasses or corn syrup or maple syrup (i.=
e.,=20
your favorite sweetener)
Seasonings you like, e.g., garlic powder, onion powder, sage, chile, et=
c.
=20
Mix well so that the salt and sugar dissolve
=20
Remove the turkey innards, and immerse the bird in the brine. Use a=20
non-reactive pot that will fit in your 'fridge, or one of those oven co=
oking=20
bags (useless for cooking) that will fit in a pot that will fit in the =

'fridge. If the bird/pot won't fit, you can use a cooler - add plenty =
of=20
ice to the brine. I have even brined a large turkey in the stainless-s=
teel=20
kitchen sink, with lots of ice, but I don't recommend it.
=20
Brine a large turkey 24 hours at least; 2 - 3 days is even better.
=20
Here are some other more elaborate brines:
=20
=20
Hound's Citrus Brine
2 gallons water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemon;
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil
=20
=20
=20
The Fat Man's Chicken Kickin' Brine
1 gallons water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat
down to a simmer. Simmer and stir frequently until all the ingredients
are dissolved. Allow to cool to room temperature before immersing the
meat.
=20
=20
=20
When you're ready to cook, drain and rinse the bird thoroughly; pat dry=
=2E If=20
you have time and like crispy skin, put the dry bird back in the 'fridg=
e for=20
a while, uncovered. Season again (no more salt please!) - you won't ne=
ed=20
butter or oil under the skin to keep it moist, but if you like the fla=
vor,=20
by all means. Slices of citrus under the skin, especially with the cit=
rus=20
brine above, are good.
=20
The best way to roast the bird is in your BBQ with indirect heat: here =
are=20
instructions from Sunset Magazine:
On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite=
40=20
charcoal briquets on firegrate. When coals are spotted with gray ash, i=
n=20
about 20 minutes, push equal portions to opposite sides of firegrate. P=
lace=20
a foil drip pan between mounds of coals. To each mound, add 5 briquets =
and=20
1/2 cup drained soaked wood chips now and every 30 minutes (until all c=
hips=20
are used). Set grill in place. Set turkey, breast up, on grill over dri=
p=20
pan. Cover barbecue and open vents.
=20
On a gas barbecue (with at least 11 in. between indirect-heat burners),=
=20
place 1 cup drained soaked wood chips in the metal smoking box or in a =
foil=20
pan directly on heat in a corner. Turn heat to high, close lid, and hea=
t for=20
about 10 minutes. Adjust gas for indirect cooking (heat parallel to sid=
es of=20
bird and not beneath) and set a metal or foil drip pan in center (not o=
ver=20
direct heat). Set grill in place. Set turkey, breast up, on grill over =
drip=20
pan. Close barbecue lid. Add another cup of wood chips (sprinkle throug=
h or=20
lift grill) every 30 minutes until all are used. If edges of turkey clo=
se to=20
heat begin to get too dark, slide folded strips of foil between bird an=
d=20
grill. Fat in drippings may flare when barbecue lid is opened; quench b=
y=20
pouring a little water into the pan.
=20
If your BBQ or oven will accommodate it, cook your turkey on a vertical=
=20
stand, preferably neck down. The vertical stand seems to promote even =

cooking, and you get more usable dark meat - the fat drips off instead =
of=20
innundating the dark meat.
=20
Here are cooking temps and times recommend by Sunset for unstuffed, unb=
rined=20
turkeys - measure the internal temperature _in the breast touching bone=
_.
=20
TURKEY WEIGHT
WITH GIBLETS OVEN TEMP. INTERNAL TEMP.* COOKING TIME**
10-13 lb. 350=B0 160=B0 1 1/2-2 1/4 hr.
14-23 lb. 325=B0 160=B0 2-3 hr.
24-27 lb. 325=B0 160=B0 3-3 3/4 hr.
28-30 lb. 325=B0 160=B0 3 1/2-4 1/2 hr.
=20
=20
You can cook the brined bird at a hotter temperature, say, 375 - 400=B0=
, for=20
crisper skin and more internal juice. Even at the same oven temperatur=
e,=20
the brined bird will cook faster.
=20
After the bird comes out of the BBQ/oven, let it rest 30-45 minutes bef=
ore=20
carving - you'll have a juicier result.
=20
Have a great holiday.
=20
-----------------------------------------------------------------------=
---------
Louis Cohen
Living la vida loca at N37=B0 43' 7.9" W122=B0 8' 42.8"
=20
=20
Nice post on turkeys. Thanks.

dasp1938 wrote:
Louis Cohen wrote:
snipped reduntant stuff

Nice post on turkeys. Thanks.

Thanks for letting me scroll through all that to read your five words.

No biggy, but snipping is a nice thing to do especially when responding like
that.

Thanks,


D
--

dasp1938 wrote:
Louis Cohen wrote:
snipped reduntant stuff

Nice post on turkeys. Thanks.

Thanks for letting me scroll through all that to read your five words.

No biggy, but snipping is a nice thing to do especially when responding like
that.

Thanks,


D
--

After you have carved all the meat off the carcass (don't worry if you leave
some, it won't go to waste) and served and entertained your guests, and
eaten some side dishes (somehow, I eat most of my turkey while carving),
here's what you can do:

Place the carcass in a stock pot (break it up if necessary), with some cut
up carrots, onions, and celery as leafy as possible - parsley too if you
like, bay leaves maybe, etc. and cover with cold water. Bring to a boil and
turn down to a simmer. Add black pepper, but taste before adding more salt
(remember the brine?). Simmer 2-3 hours until the broth has absorbed all
the flavor from the carcass and the veggies.

Strain it through your fine-mesh chinois, or, lacking one, line your
colander with a double layer of cheesecloth and put the colander over a pot.
Save the strained turkey stock and discard the veggies and carcass; or, make
your dog sit-stay and give him/her the cooked veggies as a treat.

If you BBQ'd your turkey, you'll have a wonderful smoky turkey stock you can
use on Friday (refrigerate the stock and skim any congealed fat off before
you use it). Use the stock for your favorite soup ( try pasta e fagioli
http://www.foodnetwork.com/food/reci..._17692,00.html if
you are already tired of turkey), or make a turkey gumbo with the stock and
some leftover meat http://www.gumbopages.com/food/soups/turk-gumbo.html.
Any leftover gumbo (big turkey and not everyone showed up), can become the
filling of a turkey pot pie, which you can freeze and eat when you're not
sick of turkey any more.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Louis Cohen" wrote in message
...
To cook a tasty, moist turkey, brine it first. The brine will keep it
moist, deliver seasonings to the meat inside, speed cooking, and even the
cooking time between the breasts and thighs. The basic brine is:

Per gallon of water:
1 cup kosher salt (of 1/2 cup table salt)
1 cup sugar or brown sugar or molasses or corn syrup or maple syrup (i.e.,
your favorite sweetener)
Seasonings you like, e.g., garlic powder, onion powder, sage, chile, etc.

Mix well so that the salt and sugar dissolve

Remove the turkey innards, and immerse the bird in the brine. Use a
non-reactive pot that will fit in your 'fridge, or one of those oven
cooking bags (useless for cooking) that will fit in a pot that will fit in
the 'fridge. If the bird/pot won't fit, you can use a cooler - add plenty
of ice to the brine. I have even brined a large turkey in the
stainless-steel kitchen sink, with lots of ice, but I don't recommend it.

Brine a large turkey 24 hours at least; 2 - 3 days is even better.

Here are some other more elaborate brines:

Hound's Citrus Brine
2 gallons water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemon;
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil


The Fat Man's Chicken Kickin' Brine
1 gallons water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat
down to a simmer. Simmer and stir frequently until all the ingredients
are dissolved. Allow to cool to room temperature before immersing the
meat.


When you're ready to cook, drain and rinse the bird thoroughly; pat dry.
If you have time and like crispy skin, put the dry bird back in the
'fridge for a while, uncovered. Season again (no more salt please!) - you
won't need butter or oil under the skin to keep it moist, but if you like
the flavor, by all means. Slices of citrus under the skin, especially
with the citrus brine above, are good.

The best way to roast the bird is in your BBQ with indirect heat: here are
instructions from Sunset Magazine:
On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite 40
charcoal briquets on firegrate. When coals are spotted with gray ash, in
about 20 minutes, push equal portions to opposite sides of firegrate.
Place a foil drip pan between mounds of coals. To each mound, add 5
briquets and 1/2 cup drained soaked wood chips now and every 30 minutes
(until all chips are used). Set grill in place. Set turkey, breast up, on
grill over drip pan. Cover barbecue and open vents.

On a gas barbecue (with at least 11 in. between indirect-heat burners),
place 1 cup drained soaked wood chips in the metal smoking box or in a
foil pan directly on heat in a corner. Turn heat to high, close lid, and
heat for about 10 minutes. Adjust gas for indirect cooking (heat parallel
to sides of bird and not beneath) and set a metal or foil drip pan in
center (not over direct heat). Set grill in place. Set turkey, breast up,
on grill over drip pan. Close barbecue lid. Add another cup of wood chips
(sprinkle through or lift grill) every 30 minutes until all are used. If
edges of turkey close to heat begin to get too dark, slide folded strips
of foil between bird and grill. Fat in drippings may flare when barbecue
lid is opened; quench by pouring a little water into the pan.

If your BBQ or oven will accommodate it, cook your turkey on a vertical
stand, preferably neck down. The vertical stand seems to promote even
cooking, and you get more usable dark meat - the fat drips off instead of
innundating the dark meat.

Here are cooking temps and times recommend by Sunset for unstuffed,
unbrined turkeys - measure the internal temperature _in the breast
touching bone_.

TURKEY WEIGHT
WITH GIBLETS OVEN TEMP. INTERNAL TEMP.* COOKING TIME**
10-13 lb. 350° 160° 1 1/2-2 1/4 hr.
14-23 lb. 325° 160° 2-3 hr.
24-27 lb. 325° 160° 3-3 3/4 hr.
28-30 lb. 325° 160° 3 1/2-4 1/2 hr.


You can cook the brined bird at a hotter temperature, say, 375 - 400°, for
crisper skin and more internal juice. Even at the same oven temperature,
the brined bird will cook faster.

After the bird comes out of the BBQ/oven, let it rest 30-45 minutes before
carving - you'll have a juicier result.

Have a great holiday.

--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Thanks for the Gobbler info--

I have a thawed Butterball turkey that has a cryptic message on the label
that says:"May contain up to 7% of a solution". That's it. I suspect that
this means the bird has been "enhanced" like those pork loins at Sam's.

My question is: should I still brine it?

John in Austin

My question is: should I still brine it?

John in Austin

I wouldn't...the one time a brined an enhanced bird, it came out way too
salty.

If you choose to brine, go very mild or use a buttermilk brine.

Steve

Agreed. They have basically brined the bird already because they know it
makes the bird taste better.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Steve S" wrote in message
news:EqKld.2087$Qj.110@lakeread07...


My question is: should I still brine it?

John in Austin

I wouldn't...the one time a brined an enhanced bird, it came out way too
salty.

If you choose to brine, go very mild or use a buttermilk brine.

Steve

Steve S wrote:
My question is: should I still brine it?

John in Austin

I wouldn't...the one time a brined an enhanced bird, it came out way
too salty.

If you choose to brine, go very mild or use a buttermilk brine.

Steve

There's been some posts about brining the last couple of weeks JakB. You'd
have to use a brine stronger than 7% to be effective. Piedmont reports good
results when brining for 3 days, but doesnt say how strong a solution he
uses or how well he tolerates salt.

What percentage a solution is the common 1/2C kosher salt per gallon anyway?
I guess that's the important thing to know.

Hate to experiment much if this is going to be your T-Day bird.

D
--

Steve S wrote:
My question is: should I still brine it?

John in Austin

I wouldn't...the one time a brined an enhanced bird, it came out way
too salty.

If you choose to brine, go very mild or use a buttermilk brine.

Steve

There's been some posts about brining the last couple of weeks JakB. You'd
have to use a brine stronger than 7% to be effective. Piedmont reports good
results when brining for 3 days, but doesnt say how strong a solution he
uses or how well he tolerates salt.

What percentage a solution is the common 1/2C kosher salt per gallon anyway?
I guess that's the important thing to know.

Hate to experiment much if this is going to be your T-Day bird.

D
--