Why brine a turkey? - BabyUniversity.com - Baby and parenting forums and reviews
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#1 of 9 Old 11-21-2009, 06:16 PM - Thead Starter
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I never heard of this until Heather mentioned it. I always rub my turkey down with margarine, salt, pepper and sometimes Mrs. Dash garlic and herb. Pop it in an oven bag and cook it. I never tried this brine thing. Does it make the turkey more moist? I've never had a problem with moist since I always use the bags. Just curious why I should do all this work that I am not currently doing and I still end up with a tasty bird.

 
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#2 of 9 Old 11-22-2009, 12:55 AM
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Hey Lenora... it really isn't that much work to brine a turkey. The reason why I brine them is because the turkey absorbs the liquid and the seasonings, so it goes throughout the entire bird. I use a bag after brining mine too... It does make them nice and moist, but so does the bag. For me it's a flavor thing, all of the meat gets well seasoned instead of just the parts that I can rub down.
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#3 of 9 Old 11-23-2009, 05:18 PM
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Yes I heard about it a few years ago from Alton Brown.

Here is just a basic Idea, I couldn't find the brine episode

Honey Brined Smoked Turkey Recipe : Alton Brown : Food Network
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#4 of 9 Old 11-23-2009, 05:46 PM - Thead Starter
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I saw it on ABC news by some famous chef Emilio somebody. His recipe looks like what I would do if I were going to go to all that work instead of just bagging it.

 
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#5 of 9 Old 11-23-2009, 10:28 PM
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What I do is this...
I buy two jugs of CranApple (or whatever cranberry juice I like... this year I'm just using Apple juice) Juice.

I put it in the stockpot (a big one it has to hold the whole turkey too). Then I add 2 cups of kosher Salt, 2 cups of Sugar and whatever other seasonings I feel like using. (Which totally depends on my mood...). I stir it up to mix it well. Then I submerge the turkey in the liquid overnight. In the morning I pat it dry, pour some melted butter over top, then pop it in my roasting bag. You might need to adjust the seasoning if you have a smaller turkey, I always have a huge one.
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#6 of 9 Old 11-23-2009, 11:18 PM - Thead Starter
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Here's the recipe I was thinking of: Thanksgiving Turkey Brine Recipe - ABC News

Only I would have to buy salt and juniper berries. I don't keep that much salt around very often.

 
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#7 of 9 Old 11-24-2009, 03:25 PM
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Lenora, that recipe looks yummy! May have to try it. Just not sure I have a pot/pan big enough for my 13/14 pound bird. And I will have to buy the bags. Are they expensive? Cash is non-existent till Friday, so I have very limited funds to work with in the bank.

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#8 of 9 Old 11-24-2009, 04:41 PM
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Brenda... if you have a cooler it will work too I don't think the bags cost very much, not sure...
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#9 of 9 Old 11-24-2009, 07:44 PM - Thead Starter
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I think they are definitely under $3. I am not sure how much they cost. I keep forgetting I have them and buying more. I could give you some if you lived closer.

 
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