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Thread: Why brine a turkey? Reply to Thread
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  Topic Review (Newest First)
11-24-2009 07:44 PM
Grace 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.
11-24-2009 04:41 PM
LittleBit Brenda... if you have a cooler it will work too I don't think the bags cost very much, not sure...
11-24-2009 03:25 PM
Spaggie 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.
11-23-2009 11:18 PM
Grace 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.
11-23-2009 10:28 PM
LittleBit 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.
11-23-2009 05:46 PM
Grace 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.
11-23-2009 05:18 PM
Asiancracker 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
11-22-2009 12:55 AM
LittleBit 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.
11-21-2009 06:16 PM
Grace 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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