Turkey brining question

Discussion in 'The Watercooler' started by Wiped Out, Nov 18, 2007.

  1. Wiped Out

    Wiped Out Well-Known Member Staff Member

    Just wondering if anyone has ever done this? What type of a pan did you put the turkey in with the brine? Would a metal stock pot work?
  2. witzend

    witzend Well-Known Member

    It is the absolute best turkey we have ever had. I will not make one any other way. Here's my recipe. I got it from Alton Brown. (I make the stuffing in a separate covered casserole dish. It's safer that way, anyway.)

    Roast Turkey, prepared with Brine
    (Alton Brown, Good Eats)

    1 (14 to 16 pound) frozen young turkey


    1 cup kosher salt
    1/2 cup light brown sugar
    1 gallon vegetable stock
    1 tablespoon black peppercorns
    1/2 tablespoon allspice berries
    1/2 tablespoon candied ginger
    1 gallon iced water


    1 red apple, sliced
    1/2 onion, sliced
    1 cinnamon stick
    1 cup water
    4 sprigs rosemary
    6 leaves sage
    Canola oil

    Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
    Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

    A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
    Remove bird from brine and rinse inside and out with cold water. Discard brine.
    Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
    Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
  3. Big Bad Kitty

    Big Bad Kitty lolcat

    I LOVE Alton Brown.
  4. witzend

    witzend Well-Known Member

    Did you watch the "Feasting on Asphalt" series'? I love his macaroni and cheese recipe and his biscuits. The fresh cranberry sauce was pretty good too!
  5. TerryJ2

    TerryJ2 Well-Known Member

    Looks good!

    I've made turkey by just pouring low sodium soy sauce all over it and a tiny bit of oil. VERY easy and fast. And good.
  6. Big Bad Kitty

    Big Bad Kitty lolcat

    I watched parts of it, Witz.

    Tink will actually watch Good Eats with me because he is funny. She calls him my boyfriend.
  7. Wiped Out

    Wiped Out Well-Known Member Staff Member

    Thanks guys-I found someone who knew someone at a restaurant who gave me a container-now I just have to get the pickle smell out!!! Witz-that recipe sounds awesome!
  8. trinityroyal

    trinityroyal Well-Known Member


    About 3 years ago, I went out and bought one of those giant rubbermaid storage bins just for this purpose (called the "brining bucket" by my children) It's the right size for the job, and the lid snaps tight to prevent any of the brine from spilling if I need to move it around, and it was about $5 on sale at Wal-Mart. If you can't get the pickle smell out of your container, this might be a good alternative.

    Witz, your recipe does sound fantastic. I will have to try it at Christmas this year.

    All the best,
  9. Lothlorien

    Lothlorien Active Member

    I tried brining once. My turkey fell apart. We couldn't slice it. We haven't done it since.

    I love Alton too. My kids watch him with me, too. It's a science lesson and cooking show all in one. It's the best! It has got to be one of the best shows on Food Network.
  10. AllStressedOut

    AllStressedOut New Member

    Witz! That is the same recipe a friend of mine gave me for this year. I'm going to try it, I'm working on the brine today.

    Glad to hear someone else recommend it! Can't wait to taste it!
  11. TerryJ2

    TerryJ2 Well-Known Member

    The turkey was a <span style="color: #CC33CC">hit!</span> Several people said it was the best turkey they'd ever had in their lives!!!! WOW! Thank you!
    <span style="color: #3366FF">Thank you thank you thank you!</span>

    I tweaked it a bit but I am definitely going to do it again next yr. It was definitely worth the effort.


  12. AllStressedOut

    AllStressedOut New Member

    I give the brine idea a big thumbs down. Who makes a 20.5 lb turkey and doesn't have leftovers the next day?

    Actually, better yet. I give inviting extended family over for turkey day a big thumbs down. That way I might have leftovers.

    The turkey was a huge hit. There were only enough bits left when lunch was over for me to mix in my potatoes and gravy for my dinner.

    I'm going to have to make 2 turkeys like this at Christmas.

    Oh and we used those XL zip loc bags to brine it in. Worked great!
  13. witzend

    witzend Well-Known Member

    Well, we ate at a friend's house, but we are brining our turkey today. Anyone want the recipe for the turkey soup AKA "The remains of the day"? OMG, best Turkey soup ever!
  14. TerryJ2

    TerryJ2 Well-Known Member

    Sure, if it's as good as the brining recipe it's got to be good.
    But I'm wondering if there will be any left to make soup out of ...

    Huge Ziplock backs are a good idea. I hadn't even thought of that. I'd been using them for beach toys, LOL.