Brining a Turkey

[jaydi54]

And yet ANOTHER video which does NOT inform you of the AMOUNTS of ingredients ( salt and water ) needed for the recipe. Video pollution, waste of bits, bytes and time.

[BCanChickenMan]

@jaydi54

I have brined for years. Finally found The Briner, you should check it out. The ultimate brine container, comes with instructions and recipes and tells you how much brine, how to make it, how long to soak it, etc. It works great, is easy to use. No more bags, coolers or contractors buckets. Get The Briner! you'll easily find it on line.

[jakeunable]

I will also use by boot dryer to make sure the Turkey is dried out prior to Roasting. Simple put well patted dry Turkey on the Boot dryer(Rear end first). Let the Turkey sit for about 15 seconds per lb. The Turkey is now ready for the roaster or Deep Fryer! Enjoy!

[manofmusicx]

how much salt biatch

[TheChubbyKid]

Water, apple juice, salt, brown sugar, roasted garlic, fresh pepper, thyme, rosemary and fresh lemon or lime juice!

Also your favorite ale or bourbon!

[loonmaniac]

Possum tastes like cardboard? Howdy? ah can honestly say ah have nevah EVERY cooked a possum thet tasted even remotely like cardboard - o' ennythin' else distasteful, ah reckon. It is all about prepareeshun, seasonin', an' right cookin'. Fo' possum t'taste like cardboard, one muss not season it at all, not add enny moisture, an' finally yo' then on over cook th' crap outta it. Ennyone thet igno'ant doesnt desarve enny he'p o' suggesshuns other than t'larn how t'cook.

[sinistersandcastle]

Ah ya man, das' rite!

[TinsleyCarmichael]

i usually stick cuts of butter under the skin, on top of the meat with spices etc on the outside. makes it really juicy but is brining betteR?

[iDRUMMER2009]

I have a question...

Can i still brine my turkey to enhance the flavor even though it has already been pre injected with 8% solutions from the factory?? i wanna enhance the flavor, but ive read that if i still brine it, the turkey will come out too salty??? I need help!!

[LBrobie]

Probably not a good idea. Unless you don't use any more salt. Soaking it in brine will probably make it too salty.

[raiderboy007]

This is freaking awesome! I'm going to add Sierra Nevada Ale to my brine, with apple juice and fresh ground garlic

[jbpostal]

raiderboy007, that sounds awesome!

how did it turn out?

[raiderboy007]

Best Turkey ever! Very very moist. I also make homemade gravy with the juices in the pan. The combimation of the Sierra Ale, garlix and apple juice made for an exceptional gravy. Everyone raved about it.

[jbpostal]

how much beer & apple juice did you add to the brine? I have another turkey in the freezer & would like to try you version next week. thanks

[raiderboy007]

I used 4 bottles of Sierra Nevada and a 2 each half gallons of Apple juice. I also added 1 1/2 cups Mortons Kosher Salt. Turkey must be totally submerged. Let me know how it turns out!

[urkidnme777]

Thanks. I will try this.

[qpwnsall]

Cant I just microwave the turkey?

[Blackened75]

Yes, simply microwave in the brine for about 45 minutes for a delicious steamed effect. I like to finish it off in the clothes dryer on low to remove any excess water before serving.

[kimberlyssy]

lol nice one.

[omaladee]

Hmmm I just learned how to prepare a delicious, moist turkey.

[witchman1]

Looks like this will be a smoked turkey, you need to inject the meat, the brine solution needs to be between 15 and 17%. 200 degrees for at least 6 hiurs.

[WinkyMcGee]

no, you don't need to inject the meat. the entire point of a brine is that it infuses the meat with flavor and moisture without puncturing it.

[witchman1]

Okay ace, I was refering to a smoked turkey actually any meat that you smoke needs to be injected. And NO the entire point of a brine is to preserve the meat, flavor comes from any spice and moisture.

[Leomerya12]

You're both right.

Brining (historically) was used to preserve meats, but nowadays, generally, it is used as a way to break down connective tissue and hold in moisture as well as enhance flavor. Salt absorbs water, so if the skin is infused with salt, it stops the meat from "sweating out dry.

[broodm]

no, brining can be done by stitching and artery pumping

[KeroroGunsouTX]

Sweet! I never thought of doing that before. Thanks!

[psychofantasy2000]

I use this technique every time I cook turkey. It always turns out flavorful. I usually use a combination of bay leaves, peppercorns, allspice berries, and thyme in the brine.

[ugastiger]

presentation very helpful----thank you.

[GuyJon57]

over 11,000 and no one comments?... shame on them! :-) Thank you for your presentation...