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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Brining a turkey
I've never brined a turkey before, but am thinking about giving it a
try. My question is that I read somewhere that you should not stuff a brined bird. Is that true? Is so why? |
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Brining a turkey
rip wrote:
> I've never brined a turkey before, but am thinking about giving it a > try. My question is that I read somewhere that you should not stuff a > brined bird. Is that true? Is so why? Brining itself has nothing to do with it. Stuffing a bird can be a problem for a few reasons. Leaving hot stuffing inside a bird could be safety problem. Always cool the stuffing before putting it in the bird. The other issue often raised is that by the time the stuffing reaches the minimum safe temperature, the meat, particularly the white meat, may be overcooked. I haven't found this to be a big problem. I use a thermometer and when the core temp where the stuffing is hits 160 F, the white meat is just short of 170 F. That works fine for me. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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Brining a turkey
"rip" > wrote in message oups.com... > I've never brined a turkey before, but am thinking about giving it a > try. My question is that I read somewhere that you should not stuff a > brined bird. Is that true? Is so why? > I can't imagine why not, really. The only thing is that a brined turkey is going to be done cooking faster than an unbrined one. Maybe that's why? The salt in the brine helps cook the bird faster, but I don't know the scientific reasoning behind that. My hubby has a really good brine that's been out for years and it's got quite a bit of citrus base. The Fat Man's chicken kickin' brineT 2 gallons water 1 1/4 cup pickling salt 3/4 cup brown sugar 3 tbsp. garlic powder 1 tbsp chili powder 1 tbsp ground sage 2 tbsp crushed red pepper 1 tbsb fresh black pepper 4 bay leaves 1 tbsp Old bay seasoning 1 tbsp Dave's Insanity Sauce 2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage) Some folks want to heat the brine to dissolve the salt and sugar faster. I use a wand or stick blender and mix it cold. In either case, make sure the brine is COLD before dunking the birds. Keep it well under 40º for the duration of the soaking. 33º works just fine for me if the birds are completely thawed. kili |
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