Added: 3 years ago
From: HowdiniGuru
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  • Thanks from Turkey

  • thanks

  • I have brined for years. I found the best container this year, it worked like a charm. The Briner, you will find it on line. Best container, hands down. It held my 23 lb Thanksgiving bird with room to spare. It worked great, was easy, and came with instructions and recipes. Brine solution was pre measured, and brine times calculated. I highly recommend The Briner, check it out.

  • hmm... wouldnt the alcohol melt the ice faster?

  • (big smile on face) "you can add as much as you want"

  • Quick and straight to the point. Thanks.

  • Jack Daniels is not a bourbon, but a fine corn whiskey.....

  • Thanks Howdini. This has become a tradition at our house.

  • question will the turkey be too salty to eat for some people?

  • Bourbon ..."As much as you'd like"....Yumm!

  • The overall video is fine, but hot damn you're so wrong technically in so many ways. Bourbon isn't acidic, neither is salt. Sugar is introduced to counterbalance the saltiness. Bacteria stays away from salty solutions, especially when alcohol is introduced. And even if acid was introduced(which it isn't), acidity doesn't break down meat proteins. Enzymes do.

  • @squalie9 i love alton brown too.

  • AFTER BRINNING DO YOU SEASONNED THE TURKEY AS USUAL ?? IM CONFUSED..

  • @rbaerga1 salt and pepper is all that is needed after

  • @rbaerga1 You do need to season the bird (pepper), but you don't need as much salt (if any).

  • aren't you supposed to boil the salt and sugar before you brine?

  • @bigbearballs You would only need to heat the mixture to speed up the dissolving process. Salt and sugar WILL dissolve in cold water, albeit a bit slower. Frickin' hilarious username by the way!

  • can you use beer

  • @nuttybar9 Now there's a good idea. Think I'm gonna try it. :) Although I like the burbon idea... maybe a little bit of both?

  • Bourbon is not an acid, I don't care how sour the mash is.

  • It would be nice to give the amount of everything you used... Since it is really important in the brining process. THUMBS DOWN FOR THAT!!!

  • What kind of alcohol is bourbon?

  • Comment removed

  • Last yr (09) I brined using vodka and OMG! My turkey tasted better than any other year! THE FLAVOR was over the top!

  • this guy doesn't give amounts.........what gives???????

  • Jack Daniels is not a bourbon. The charcoal filtering process you are referring to is called the Lincoln County Process. By international agreement the corn content must be between 51% to 79%. Jack Daniels exceeds this and is more like a corn whiskey. Hey don't believe me go the the Jack Daniels website and look at the FAQs. There you will read that they are not a bourbon.

  • thank you nice video

  • why would u keep it at a temp where bacteria can grow?

  • Can you do it without the bouron?

  • @bparker65 yes u certainly can! use wine, vodka or any flavorful rum u like

  • what if during da commercial he had sex with da turkey

  • that's funny - I ate at his restaurant and had turkey that tasted and had the texture of an old shoe - guess he didn't use the brine that day maybe??

  • What a crap brine, so boring. Man this guy has no idea what he is talking about.

  • Fucking fail, calling salt an acid. Fail fail fail.

  • Thanksgiving and all of its accompanying traditions began as a pagan feast, honoring Pagan agricultural gods, which dates back thousands of years. A goose used to be the main course for the Pagan harvest festivals .These birds representing the sun god and was replaced by the more common turkey in America.

    The Pilgrims observed a Three Day thanksgiving in the fall of 1621,this was the same way , Pagan Rome celebrated there Pagan goddess Ceres in Rome and Athens

  • Jack Daniels is not bourbon!  It is Tennesee whiskey.

  • jack daniels is a bourbon but they charcoal filter it which they call tennesee whiskey.a whiskey has to be 51%corn to be called bourbon which j daniels is

  • Come on howdini. this guy is thinks salt is acidic. and he says we should add ice to keep it below 40 degrees where bacteria can grow.

  • @bathtubbum bacteria wouldn't grow because there's salt in the brine, which keeps bacteria away. ever hear about the olden days where they would salt "cure" meats to preserve them?

  • Salt will also kosherize the bird. It's an old Jewish way of doing it.

  • salt is not acidic.. Best to use Sea Salt because its alkaline and you dont have to worry at all about any acid.

  • Get a sealable, 5-gallon thermos drum. The same one you woudl use to serve drinks at a picnic, not unlike to Gatorade vats you see being dumped on the coach's head at a football game. You can put your brine, water, ice and bird in one of these, seal it up and leave it on your counter, if you want. The thermos concept is perfect. Just turn the bird once, about half-way through brining. I go 16 hours, with the bird being flipped at 8 hours. Use a gallon of brine, a gallon of water and a bag of ice

  • Bourbon and salt will not acidify the bird. Learn some chemistry

  • Meat, salt, sugar, and booze; the four food groups in a bucket and a video full of win!

    In all seriouseness, this is interesting

  • Where are we supposed to keep the bucket? In the fridge or just in the room?

  • keep the water temp below 40 degrees. you could keep it in a cooler, outside if the weather is right, or in the fridge with your thermometer set below 40.

  • wow this is going to get everyone drunk

  • No, its like beer brauts.

  • how can so many people b worried about the burbon

    do yall not cook with wine either b/c if yall dont yall r missin out theres no alchol in the food just the amazing flavores

  • @bobwatters

    It burns off the burbon has salty flavors to it for the turkey it burns off when you bake the turkey. it also has a mild favor you don't even taste the burbon

  • @bobwatters: same geniuses who neglected to pay attention during chemistry...most of the alcohol evaporates.

  • how much sugar/salt????

  • 4 cups sugar to 4 cups salt according to the more info.

  • Jack Daniels meets all of the requirements for being classified Bourbon. The difference is that Tennessee whiskies{Jack and Dickle] are filtered through at least 10 ft. of sugar maple charcoal,before it is barreled for aging.I suppose that JD could be Marketed as Bourbon if they wanted to. Incidentally all Bourbons and Tennessee whiskies utilize the sour mash technique today it is just so common that many distillers don't bother to put that on the label.

  • And, no, bourbon does not have to be made in Kentucky. It doesn't even have to be made in Kentucky to be a "Kentucky bourbon" on the label, but it does have to be stored in Kentucky for at least a year in that case.

  • for us that dont/wont drink alcohol, could we use something else? just heard about this and learning stuff.

  • Comment removed

  • Sure, instead of the alcohol just add your preferred spice, maybe even a bottle of marinade with the salt/sugar solution.

  • well the alcohol will eventually burn off, you will never taste it.

  • If you are worried about consuming alcohol while eating turkey, very little bourbon is used and all of the alcohol will cook off.

    If you just don't want to have excess bourbon left over, see if your liquor store has the little airplane sized bottles.

  • Comment removed

  • @pyroticmaniac Just use the same recipe without adding bourbon. It wont make a difference.

  • THE BOURON WILL BURN OFF!!!

  • Thanks.

  • Idiots Bourbon is essentualy a Whiskey

  • The word is essentially, not essentualy. Even this idiot can spell.

    Jack Daniel's is charcoal-mellowed. It is not a bourbon. This was the suggested point.

    My apologies, Bourbon can be made outside of Kentucky. However, it is certainly, strongly associated with the Commonwealth.

  • isnt jack daniel's a whiskey?

  • Thank you blue buffalo - beat me to it. Please, please do not call Jack Daniels "Bourbon". It is not - can not be.

    Bourbon can only be made in Kentucky. Please remake the video.

  • There are Bourbons that are non-Kentucky brands. Maybe you were referring to personal preferance, but they can be made outside of Kentucky.

  • where do you find buckets like that?

  • @tuddyfruity4 Try a resturaunt supply .... A friend of mine gets 5 gallon pickle buckets from a movie theater at the mall. For FREE!

  • I guess he meant salinity!

  • jack daniels is not a bourbon!!!

  • That turkey looks like it's sickly

  • Well, I don't agree. I think it is more important to buy a fresh free range bird, than ruin the texture (spongy) with brining. I hope this fad soon gets discredited and goes the way of most fads that were once considered 'groovy'.

  • How does something that is considered tasty become "discredited"? If people like it, they'll do it.

    That's like saying, "I don't like apple pie, I hope other people realize I'm right and start hating it too."

  • brining is great if you like to have lots of gravy and a very moist bird. The remaining brine comes out of the bird during roasting, so lots of gravy, great for leftover sandwiches..

  • did he just say acidity of salt? o.O

  • how about white wine instead of jack?

  • Try it, I've tried it myslef and as wine evaporates it also creates a lot of moisture and tenderness on the meat

  • how old should the refrigerator temp be?

  • Awesome tips! Would rum work if I didn't have jack daniels?

  • lol jack daniels lol

  • Cool. Thank you!

  • No measurements for salt or sugar; not good.

  • 1 1/2 cup salt and suger

  • you can also add 2bay leaf 1/4 cup pepercorn and 1 diced onion

  • no measurements needed.... all to suit personal taste buds.

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