I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

Has anybody here tried brining a turkey
before the usual baking? Any great difference
between unbrined and brined?


--
"If lightning is the anger of the gods, the
gods are concerned mostly with trees."
- Lao Tse

Cheerful Charlie

wbarwell wrote:
:: I take it the frozen turkies one gets at a store
:: have not been brined. I had never thought about
:: that before.

I'd check for an ingredients list on the label. I'm betting that
*most* of the frozen turkeys *have* been brined before you buy it.
Mostly salt water and/or turkey (or chicken) broth. Around here, it's
hard to find an un-adulterated turkey. Possible, but I have to
look/call around.

::
:: I was considering brining one. Usually chicken
:: seems to be recommended at about 4 hours.
:: How long for a turkey, being larger?

I brine over night. TFM® brines for a couple or 3 days.
::
:: Has anybody here tried brining a turkey
:: before the usual baking? Any great difference
:: between unbrined and brined?

Yep. Jucier and more flavor than unbrined.

Remember that if *you* brine your turkey, *you* can control what it is
brined in, not just what the processor decides will extend the shelf
life of the bird.


Good Luck with your turkey

BOB
--
Raw Meat Should NOT Have An Ingredients List

On Wed, 16 Nov 2005 16:07:18 -0600, wbarwell
wrote:

I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

Incorrect, at least in and around Boise, ID. I sometimes find
all-natural frozen turkeys at Albertsons, but it's hit and miss. The
co-op and two butcher shops carry unadulterated turkeys year-round,
but at a premium price. I'll be buying two turkey breasts from the
co-op this year, at $2.09/lb.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

Has anybody here tried brining a turkey
before the usual baking? Any great difference
between unbrined and brined?

Most folks here swear by the brined turkey. Brining does result in a
juicy, flavorful turkey.

Here's some more info you might find useful, including a brining
recipe and instructions:

http://www.webpak.net/~rescyou/turkey/turkey.htm

"wbarwell" wrote in message
...
I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

For me and most recipes I've seen 12 hours or overnight.

Has anybody here tried brining a turkey
before the usual baking?

Yes

Any great difference
between unbrined and brined?

As far as I'm concerned definately YES! It makes a very big difference in the
taste.

Dimitri

wbarwell wrote:
I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

I don't know if what happened to (most of) them is brining or injecting,
but I've seen labels that say as much as 12% by weight of stuff that
isn't turkey. Kosher birds have been lightly brined.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

How much larger? I'm planning on a two day brine for a 26-32# T-day turkey.

Has anybody here tried brining a turkey
before the usual baking? Any great difference
between unbrined and brined?

Mostly flavor. They may be a bit juicier, but I haven't had a dry bird,
brined or not, for years.

Matthew

--
There had better be horses and ponies in heaven, or the god I
don't believe is going to get her butt kicked big time.

-- TeaLady (mari) on ARK

There's nothing "stupid" about your question at all. If you search for some
of the threads about
this on Google you will find all sorts of long threads about brining.
I think most frozen "water added" turkeys should be considered brined, given
their added salt and water, and they are moist and better tasting. I always
brine them, and other any turkey. I find the "cheap" frozen H20 added
turkeys to be better than the touted "willie birds", etc.
The primary question about your brine is its salt/sugar concentration. I use
2 oz, or 4TBL table salt/1quart H20 and about the same amt. of sugar for a
12-14lb turkey and brine overnight, at least 12 hours or longer, at
November "Garage Temperature" in Northern California. To help keep the brine
cool I put the turkey in almost frozen, after the innards have been removed
from the body cavity. I throw in ice cubes the next morning if I think it's
not cool enough. Make CERTAIN you use a "food grade" polyethylene pail to do
all of this.
The spices you use are largely a matter of taste, except they should be
assertive, like clove and allspice, etc. It's a great reason to go shopping
at your local Indian Market.
My own preference is to always grill the brined turkey indirectly on the
22" Weber, starting at about 350F with hunks of wood to crisp the skin, and
then letting the grill temp drop to 275F or so when you finish. You cook to
a breast temp of 165F, and a thigh temp. of 180F. Higher will make it all
dry and all of your effort a waste.
You don't need a rotisserie. Rotate the bird from breast down, to side by
side, and to breast up every half hour or so. Breast down makes for a
succulent moist breast.
Happy Thanksgiving to you, and all,
Kent



"wbarwell" wrote in message
...
I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

Has anybody here tried brining a turkey
before the usual baking? Any great difference
between unbrined and brined?


--
"If lightning is the anger of the gods, the
gods are concerned mostly with trees."
- Lao Tse

Cheerful Charlie

No such thing as a stupid question.

You can brine an "enhanced" (pre brined / injected by factory) turkey. Your
brine will add flavor that probably is not in the pre brined bird. Depending
on salt content your brine will seep into the bird or some of their junk
will seep out. Things will equalize. Example: If you use apple juice in your
brine. The liquids from the pre brined bird will mix with your brine and the
apple flavor will "seep" into your bird.

I've brined my turkeys 8 to 10 hours (over night). I've heard of some
recipes that brine for 2 or 3 days. Thats too long for me.

After I drain and dry the turkey I put it back in the fridge for 1 or 2
hours. I take it out and start my WSM. When when the WSM is ready rub olive
oil on the bird and grind some fresh pepper on the bird. Stick it in the WSM
and wait till its done.

Hope this helps.

Burnt Food dude
"wbarwell" wrote in message
...
I take it the frozen turkies one gets at a store
have not been brined. I had never thought about
that before.

I was considering brining one. Usually chicken
seems to be recommended at about 4 hours.
How long for a turkey, being larger?

Has anybody here tried brining a turkey
before the usual baking? Any great difference
between unbrined and brined?


--
"If lightning is the anger of the gods, the
gods are concerned mostly with trees."
- Lao Tse

Cheerful Charlie

On Fri, 18 Nov 2005 02:23:31 GMT, "Burnt Food Dude"
wrote:

No such thing as a stupid question.

That's what my grandma always said. Then she would add, "But there's
an endless supply of inquisitive idiots."

"Kevin S. Wilson" wrote in message
...
On Fri, 18 Nov 2005 02:23:31 GMT, "Burnt Food Dude"
wrote:

No such thing as a stupid question.

That's what my grandma always said. Then she would add, "But there's
an endless supply of inquisitive idiots."


I don't mind the inquisitive idiots. Its the educated idiots that upset me.