Hi:

I've heard of doing this to make a turkey super juicy. Anyone know the steps?
How much salt and water? What else goes in the bath?

Thanks

On 18 Nov 2004 17:21:13 GMT, (SEPrince1) wrote:

>Hi:
>
>I've heard of doing this to make a turkey super juicy. Anyone know the steps?
>How much salt and water? What else goes in the bath?

Go to foodtv.com and search for the Good Eats turkey brining episode. This
recipe for brining and cooking a turkey has never failed me.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

"Siobhan Perricone" > wrote in message
news : On 18 Nov 2004 17:21:13 GMT, (SEPrince1) wrote:
:
: >Hi:
: >
: >I've heard of doing this to make a turkey super juicy. Anyone know the
steps?
: >How much salt and water? What else goes in the bath?
:
: Go to foodtv.com and search for the Good Eats turkey brining episode. This
: recipe for brining and cooking a turkey has never failed me.
:
: --
: Siobhan Perricone
: Humans wrote the bible,
: God wrote the rocks
: -- Word of God by Kathy Mar

I've used Alton Brown's turkey brining recipe for chicken too. works
wonderfully.

--
Paula Drennan

May the forces of evil become confused
on the way to your house.


---
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Checked by AVG anti-virus system (http://www.grisoft.com).
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"Siobhan Perricone" > wrote in message
news : On 18 Nov 2004 17:21:13 GMT, (SEPrince1) wrote:
:
: >Hi:
: >
: >I've heard of doing this to make a turkey super juicy. Anyone know the
steps?
: >How much salt and water? What else goes in the bath?
:
: Go to foodtv.com and search for the Good Eats turkey brining episode. This
: recipe for brining and cooking a turkey has never failed me.
:
: --
: Siobhan Perricone
: Humans wrote the bible,
: God wrote the rocks
: -- Word of God by Kathy Mar

I've used Alton Brown's turkey brining recipe for chicken too. works
wonderfully.

--
Paula Drennan

May the forces of evil become confused
on the way to your house.


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.797 / Virus Database: 541 - Release Date: 11/15/04

Speaking of brining, the LA times had an article on brining a turkey,
which I'm following, that called for the turkey to be brined for 2 to 3
days.

Most of the recipes I've seen on the web call for it to be brined for
much less time than that and warn strongly about the negative (and
salty) effects of over-brining.

Anyone have direct experience with brining this long?

Thanks,
Bruce

Speaking of brining, the LA times had an article on brining a turkey,
which I'm following, that called for the turkey to be brined for 2 to 3
days.

Most of the recipes I've seen on the web call for it to be brined for
much less time than that and warn strongly about the negative (and
salty) effects of over-brining.

Anyone have direct experience with brining this long?

Thanks,
Bruce

Bruce Dumes wrote:

> Speaking of brining, the LA times had an article on brining a turkey,
> which I'm following, that called for the turkey to be brined for 2 to 3
> days.
>
> Most of the recipes I've seen on the web call for it to be brined for
> much less time than that and warn strongly about the negative (and
> salty) effects of over-brining.
>
> Anyone have direct experience with brining this long?

Yes. We brine big birds for two or three days routinely. The
concentration of the brine ingredients and the size of the critter
will be the determinants of duration. You can't just use directions
for *one* brine to apply to *all* brines.

Russ Parsons, who writes for the LATimes, and I debated all this on a
professional chefs' list a couple years ago. He doesn't like sugar in
his brines and generally uses a lower concentration than I do. His
times didn't work for mine and vice versa. Russ did a lot of
experimentation and I'd accept what he says pretty much as presented.
He's competent, careful and clear.

Pastorio

Bruce Dumes wrote:

> Speaking of brining, the LA times had an article on brining a turkey,
> which I'm following, that called for the turkey to be brined for 2 to 3
> days.
>
> Most of the recipes I've seen on the web call for it to be brined for
> much less time than that and warn strongly about the negative (and
> salty) effects of over-brining.
>
> Anyone have direct experience with brining this long?

Yes. We brine big birds for two or three days routinely. The
concentration of the brine ingredients and the size of the critter
will be the determinants of duration. You can't just use directions
for *one* brine to apply to *all* brines.

Russ Parsons, who writes for the LATimes, and I debated all this on a
professional chefs' list a couple years ago. He doesn't like sugar in
his brines and generally uses a lower concentration than I do. His
times didn't work for mine and vice versa. Russ did a lot of
experimentation and I'd accept what he says pretty much as presented.
He's competent, careful and clear.

Pastorio

Bob (this one) wrote:
> Bruce Dumes wrote:
>
>> Speaking of brining, the LA times had an article on brining a turkey,

>> Anyone have direct experience with brining this long?
>
>
> Yes. We brine big birds for two or three days routinely. The
> concentration of the brine ingredients and the size of the critter will
> be the determinants of duration. You can't just use directions for *one*
> brine to apply to *all* brines.
>
> Russ Parsons, who writes for the LATimes, and I debated all this on a
> professional chefs' list a couple years ago. He doesn't like sugar in
> his brines and generally uses a lower concentration than I do. His times
> didn't work for mine and vice versa. Russ did a lot of experimentation
> and I'd accept what he says pretty much as presented. He's competent,
> careful and clear.
>
> Pastorio
>

Interesting, thanks! I don't know if this would have been Russ' recipe
then, because the recipe calls for salt and sugar. I'm going by memory,
but I think they called for 2/3 cup salt and 1/2 sugar for 1 gallon of
water.

I've done quite a bit of cooking, but this is my first experience
brining, so I'm really anxious to see how this goes. I'll be glad to
report the results if anyone is interested.

Bruce

Bob (this one) wrote:
> Bruce Dumes wrote:
>
>> Speaking of brining, the LA times had an article on brining a turkey,

>> Anyone have direct experience with brining this long?
>
>
> Yes. We brine big birds for two or three days routinely. The
> concentration of the brine ingredients and the size of the critter will
> be the determinants of duration. You can't just use directions for *one*
> brine to apply to *all* brines.
>
> Russ Parsons, who writes for the LATimes, and I debated all this on a
> professional chefs' list a couple years ago. He doesn't like sugar in
> his brines and generally uses a lower concentration than I do. His times
> didn't work for mine and vice versa. Russ did a lot of experimentation
> and I'd accept what he says pretty much as presented. He's competent,
> careful and clear.
>
> Pastorio
>

Interesting, thanks! I don't know if this would have been Russ' recipe
then, because the recipe calls for salt and sugar. I'm going by memory,
but I think they called for 2/3 cup salt and 1/2 sugar for 1 gallon of
water.

I've done quite a bit of cooking, but this is my first experience
brining, so I'm really anxious to see how this goes. I'll be glad to
report the results if anyone is interested.

Bruce

Bruce Dumes wrote:
> Speaking of brining, the LA times had an article on brining a turkey,
> which I'm following, that called for the turkey to be brined for 2 to 3
> days.
>
> Most of the recipes I've seen on the web call for it to be brined for
> much less time than that and warn strongly about the negative (and
> salty) effects of over-brining.
>
> Anyone have direct experience with brining this long?
>
> Thanks,
> Bruce
i use seltzer water--instead of water--as the bubbles expand they spread
the tissue so the brine solution can enter easily

my condentration of salt is (using coarse salt is a slightly less that
1/3 cup in 1 quart of water--i leave it 8 hours and really rinse it--i
have been trying to find the elast amount of salt to use and this is the
least i hav found--i have done no experimenting --email to purdue
chicken --they never responded

keep us posted


problem with using orange juice i found was that the oils in the juice
became encorporated in the tissue giving it a bitter taste



i have incidently injected plain yourgurt into the turkey and jsut cooke
it--worked great--use of flavored yogur --the tast of the flavor never
came thru although i consiered it a great idea--hmm i wonder about using
baby apple sauce etc?--will try this next time

hth
peter

Bruce Dumes wrote:
> Speaking of brining, the LA times had an article on brining a turkey,
> which I'm following, that called for the turkey to be brined for 2 to 3
> days.
>
> Most of the recipes I've seen on the web call for it to be brined for
> much less time than that and warn strongly about the negative (and
> salty) effects of over-brining.
>
> Anyone have direct experience with brining this long?
>
> Thanks,
> Bruce
i use seltzer water--instead of water--as the bubbles expand they spread
the tissue so the brine solution can enter easily

my condentration of salt is (using coarse salt is a slightly less that
1/3 cup in 1 quart of water--i leave it 8 hours and really rinse it--i
have been trying to find the elast amount of salt to use and this is the
least i hav found--i have done no experimenting --email to purdue
chicken --they never responded

keep us posted


problem with using orange juice i found was that the oils in the juice
became encorporated in the tissue giving it a bitter taste



i have incidently injected plain yourgurt into the turkey and jsut cooke
it--worked great--use of flavored yogur --the tast of the flavor never
came thru although i consiered it a great idea--hmm i wonder about using
baby apple sauce etc?--will try this next time

hth
peter