Do you brine your turkey?

[SophiaofLight]

I generally do but am not feeling really great so don't know if I will get it done this year or not. Has to go in tonight if I want to do it. Might talk hubby into doing it tho. Has a much better flavor that way.

[Liansmommie]

Okay. I have been doing turkeys for years, even back into my teens that was my job. I have never heard the term 'brine a turkey' until just this year, all over here at CM. What does that mean exactly?

[tretresmom]

I have no clue how to :(  I would like to try it next year but I am lost  LOL 

[HaisaiUrumaAnma]

this is the first time I have heard of brine a turkey and I don't know what that is or how to do it.

[jerzeetomato]

I brined for the first time last year and will never cook another turkey without it again!  Best turkey I ever made and it cooks itself once you've brined it.  Pop it in the oven and let er' go! 

[Lisa0626]

Ha ha, I have never heard of Brine before either! But, if it makes the Turkey come out good. I will look into it!

[elenasmom905]

OK, I gotta tell you, we brined our turkey for the first time last year, and it was FABULOUS!! My fiance really likes the Alton Brown show "Good Eats", so we decided to try his brine recipe.

Of course, we're doing it again this year.

Here's the web link, if you want to give it a try ...

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

[MrsDavid]

I did it last year for the first time.  I used Emeril's recipe.  Honestly it was a lot of work and didn't turn out any better than when I make mine in the cooking bag. 

There is a lot of conflicting info about brining out there.  I was told last year I could not stuff my turkey, use the drippings for gravy or put it in the bag.  This year I find that some people say they do all of the above and it turns out fine.

Also, Butterball says not to brine their frozen turkeys, they are already soaking in salty water basically.

I am going back to my old standard, cooking it in a bag according to the directions on the box of bags.  Not a lot of work and a very moist and tasty turkey every single time. 

[SophiaofLight]

Brining Turkey

Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey. Amazingly, it doesn't make the turkey taste salty. When done properly, brining makes the meat very juicy and if seasoning is added to the brining liquid, the flavors are trapped in the meat as well. Our method of "flavor brining" is used to enhance the taste and texture of the turkey.

Equipment & Ingredients

• Clean, food-grade plastic, stainless steel, glass or other heavy-duty container made of non-corrosive material, and large enough to hold the turkey and about 8 quarts of water (DO NOT use aluminum containers because they are corrosive)
• Large heavy plastic, food-grade bag (such as turkey oven roasting bag)
• Large non-corrosive stock pot
• One fresh or thawed Foster Farms turkey
• Brine mixture (see Step 2 below)

Preparation

1. Line brining container with food-grade heavy plastic bag (DO NOT use garbage or other plastic bags that are not specifically intended for food use).
2. To make brine: In different large stockpot mix 8 quarts water and 2 cups kosher salt. Bring to a boil; stir to dissolve salt. Remove from heat; stir in 1/2 cup brown sugar and other desired seasonings (garlic, herbs, and spices).
3. Refrigerate brine overnight or until chilled.
4. Remove giblets and neck from turkey cavity. Rinse turkey cavity and skin under cold water.
5. Place turkey in lined container. Add brine. Gather plastic bag tightly around turkey so that the bird is completely covered with brine; squeeze out excess air from bag. Seal bag.
6. Refrigerate turkey in brine at least 8 hours and up to 18 hours, following desired recipe.
7. Remove turkey from brine; rinse cavity and skin under cool water. Pat dry inside and out. Discard brine.
8. Immediately cook turkey according to package directions.

Additional Tips

• Always refrigerate turkey and brine.
• Heating the brine solution dissolves the salt and enhances the flavor of any seasonings.
• Brine should be cold before adding the turkey or the meat will absorb too much salt.
• A brine solution guideline: 1 gallon liquid to 1 cup kosher salt or 1 gallon liquid to 1/2 cup table salt.
• For a delicious twist, try our Honey Garlic Brine: 8 quarts water, 2 cups Kosher salt, 1 cup honey, 8 cloves garlic, peeled and halved and 4 sprigs rosemary. (To replace Kosher salt with table salt, reduce salt to 1 cup.) Bring water and salt to a boil; stir to dissolve salt. Remove from heat; stir in remaining ingredients. Refrigerate overnight or until well chilled. Proceed with above recipe.
• Discard brine after use.
• When stuffing turkey, brine the turkey first. Cook immediately after stuffing.
• If turkey is left in brine too long it will taste over seasoned and have a mushy texture.  

[bam920]

I never have but hear it is awesome.

[R24Olomos]

Quoting elenasmom905:

OK, I gotta tell you, we brined our turkey for the first time last year, and it was FABULOUS!! My fiance really likes the Alton Brown show "Good Eats", so we decided to try his brine recipe.

Of course, we're doing it again this year.

Here's the web link, if you want to give it a try ...

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Oh this is how we did it this year and oh my Lord it was yummy not dry at all. Left uncovered from 5:30 to 10:30am. Stuffed a apple and an onion in the turkey good thing hubby left some of his insides. Court loved rubbing the oil all over him she is claiming she cooked the bird I just helped her hehehe (she is 3.5)