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SavorySpiceShop You still have time to brine! You can brine for 24 hours to add a lot of moisture to your turkey! We show you how - http://t.co/Lluc5999

CelebrityNews69 Brine Turkey Just In | Martha Stewart Turkey Brine... | http://t.co/bPjtN9zC

Hilton_Orlando Caribbean Mojo Turkey at David's Club and Slow Roaster Herb Brine Turkey at Spencer's on Thursday. Be sure to wear expandable pants!

Myrtieoypyd RT @sdmcgoran: Gonna brine my turkey tonite ilovemeat

Garrett_Sam Get a Leg Up with Your Turkey: How to Brine http://t.co/h2Yw3kNk

ALotofNews1 New blog post : Brine Turkey News & Updates http://t.co/PRU2wlTi

MildredChambers Brine, wet or dry, for a juicier turkey Philadelphia Inquirer 2011-11-16 http://t.co/L6ik18LS

sdmcgoran Gonna brine my turkey tonite. #ilovemeat

SLTurbeville RT @TheBenStarr: #Turkey anxiety? First time roasting? Hosting for #Thanksgiving? Ben to the rescue! Quick #thaw, #brine, #roast: http://t.co/SupWtfdL

ACountryGrl One Positive bout living where it's cold. I can brine the turkey for two days in the garage. LOL No need to take up fridge space!

foodcravings #Dinersjournal Should I Brine My Turkey?: Kim Severson makes a case for brining; Harold McGee takes a stand against it. http://t.co/d9u0qf0r

SusanRiceTruffe Should I Brine My Turkey?: Kim Severson makes a case for brining; Harold McGee takes a stand against it. http://t.co/x5ZT3JuF

ShortcutChef Should I Brine My Turkey?: Kim Severson makes a case for brining; Harold McGee takes a stand against it. http://t.co/PqzJkc9u

RecipeMonkey Should I Brine My Turkey?: Kim Severson makes a case for brining; Harold McGee takes a stand against it. http://t.co/TOhiTOfz

caliwineclub Should I Brine My Turkey?: Kim Severson makes a case for brining; Harold McGee takes a stand against it. http://t.co/sWma5ANd

Discussions

Should I omit the salt to brine my turkey? by USAF wife Q: If I am going to brine my turkey and make vegetable broth out of bouillon cubes, should I omit the salt to keep it from being too salty or just reduce the amount? Go away Bad Chicken. Not only do I eat dead animals, but my dad and brother's hunt. You want to be a vegetarian, fine with me, but leave me out of it.

A: You'll probably still need some salt...or you could add sugar. The best way to figure out how much is enough is to TASTE the brine. When it tastes like sea water, put the turkey in. This doesn't mean that the turkey will be too salty. Not all the salt makes it in, I promise.

Should I brine a young turkey when the package states it contains 2% or less of a sodium solution? by miguel_mcnealy Q: I would like to try brining a turkey for the first time The turkey i bought is 18.5# and states that it contains 2% or less of a sodium solution to enhance flavor and add juice. Would it be ok to brine this turkey or will it be too salty?

has anyone ever used World Market brand turkey brine or turkey seasoning? by HungryCollegeSenior Q: I was in World Market/Cost Plus today and noticed they have bags of both Turkey Brine and Turkey Seasoning. I bought both as they include most of the same herbs that I would have used that are not pre-mixed. Has anyone had any good experiences with either of these seasoning?

A: I used the brine mixture last year and it was great! We cooked a 14 lb turkey and didn't use all of it. This year we are cooking a 20lb bird and bought more. I thought it make the turkey taste delicious. All the guests agreed!

Should I brine a turkey that already has been injected with a salt solution? by Nick Q: I have been to many different stores, and all of their turkeys have been injected with a salt solution already. Since a preinjected turkey is my only option, should I still brine it?

A: No, I would not brine an injected turkey. I personally wouldn't brine a turkey, period. I have never brined a turkey and do not intend to. With all the health news about salt, why would anyone want to mess up a perfectly good flavored meat by adding more salt.

After I brine my turkey for 24 hours, should I let it sit overnight in the fridge? Or only brine it for 12? by AME Q: I can either brine my turkey tonight or tomorrow night (I don't have time to do it in the morning). I'd prefer to brine it for a full 24 hours, but then I would leave it in the fridge post-brine overnight. I need to start cooking the turkey on Thursday mid-morning, so i'll only get 12 hours or so in the brine if i start it after work tomorrow. Which is best?

A: If you brine turkey that long make sure your brine strength is OK for that length of time or you'll have a salty bird. Std is 6-12 hrs for longer add 1/2 the salt -sugar. If you dry and store the rinsed , brined, dried turkey in the fridge uncovered overnight the skin will dry out and yield a nice crispy skin.

Two Turkey Days Ago, I Cooked a Delicious Brine Turkey w/ Red Wine and Dark Beer; Now I Can't Find the Recipe! by ♣Tascalcoán♣ Q: Any ideas? I think the Newcastle Beer® part was my own added touch; but the recipe called for brining the turkey overnight before cooking, and adding red wine to it every 1/2 hour or so in the oven. There was rosemary and whole peppercorns, maybe some sage, and a lot of other spices that made it absolutely fabulous. Does anyone have any recipe that's similar--or any idea as to where I can find this recipe again? (I found it on the Internet two years ago, and wrote it down, but alas!--during my move from Boston back to LA, the recipe got lost or thrown out.)

A: ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration. For turkey 7 quarts water 1 cup salt 1 16- to 18-pound turkey, neck, heart and gizzard reserved for Giblet Stock 9 tablespoons butter 1/2 cup red currant jelly 4 teaspoons chopped fresh marjoram 1 tablespoon grated orange peel 1 tablespoon grated lemon peel 1 cup sliced shallots 1 cup (or more) canned low-salt chicken broth For gravy Giblet Stock 1/2 cup (about) canned low-salt chicken broth 1/4 cup all purpose flour 1/4 cup ruby Port 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1/4 teaspoon grated orange peel Make turkey: Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight. Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour. Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape. Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy. Make gravy: Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper. Brush warm turkey with enough remaining jelly mixture to glaze. Serves 8 to 10. Bon Appétit

How much salt should I add to a Turkey brine? by clorgonkian Q: I'm going to brine my first turkey this Thanksgiving, and the recipe says to steer clear of low sodium vegetable broth. I have been to five local stores trying to find regular vegetable broth, but alas, every single store seemed to sell only the low sodium type. Is it all right if I add a little more than the 1 cup kosher salt the recipe calls for to compensate for the low sodium broth? If so, how much salt should I add?

A: I had the same problem not too long ago, and here’s what I figured: The average amount of sodium in one cup (or one serving size) of regular vegetable broth is usually in the mid to high 900 mg level. I’ve seen broths go up to 980 mg of sodium per serving so we’ll work with that. Using these facts, we should start off with the sodium content of the regular broth your recipe calls for. Most recipes call for about a gallon of broth, so we’ll use that (if your recipe calls for more or less broth, you should calculate accordingly). Since there are 16 cups to a gallon, and 980 mg of sodium to a cup, 16 x 980, the sodium contents of 1 gallon of regular broth is about 15680 mg. Remember, I’m ASSUMING your recipe calls for a gallon of broth. Now we should figure how much sodium there will be in your low sodium broth. Low sodium broths are all over the map, usually in the low hundreds of mg of sodium. Of the store’s you said you visited, you should pick the low sodium broth with the highest sodium content. I’ll assume your low sodium broth contains about 330 mg of sodium per serving. Again, assuming your using a gallon of broth, 16 x 330, the low sodium broth would contain 5280 mg of sodium. I’m assuming a lot about your broth, so remember to calculate accordingly. Taking the results of the two calculations above, we will find approximately how much sodium your broth will be lacking. In this case, it will be 15680 mg - 5280 mg, which is 10400 mg. Since there is about 2300 mg of sodium in 1 teaspoon of common table salt, 10400 ÷ 2300, the end result is adding about 4.5 teaspoons of salt to the gallon of broth all together. Now I assumed a lot about what ingredients you are using and how much of it you’ll need, but if you calculate accordingly, you should be able to find how much extra salt you should add to your brine recipe.

How far in advance to make turkey brine? by Layla Q: I plan to start brining my turkey late Wednesday night. The brine is made of chicken broth, kosher salt and brown sugar. It has to be boiled together and then cooled and refrigerated prior to use. How long would it be safe/ideal to keep it in the fridge prior to use? I have some spare time today when I could make it, but I don't know if it's too early.

A: i make brine for different proteins at work all the time. you can make the actual brine up to a week in advance and store in the refrigerator and just submerge your turkey whenever you're ready to brine it. hope that helps.

How long should you brine a turkey, and how much salt should be added? by dob- Q: How long should a turkey brine, and how much salt should be added to the water? Are both answers proportional to the weight of the turkey in pounds, if so is there a formula used?

A: I'm on the same search right now! I'm also wondering whether I can also inject marinade into a bird that has been brined, and in which order. Here's what I've come up with: Most brine recipes recommend letting the bird brine at least 10 hours, preferably overnight, and some say up to three days! If you're only going to brine the bird, I'd recommend sticking it in the brine 24 hours before you plan on cooking it. If you plan to inject marinade into the bird (usually used when frying the turkey), as well as brine it, start 48 hours before you plan to cook. Brine the bird for 24 hours, then rinse and pat dry. Inject the bird and allow to sit for another 24 hours. As to proportions, a good rule of thumb is 1 cup of salt for every gallon of water you use. The only rule pertaining to quantity of water is to use enough to cover the whole bird. Other ingredients are at your discretion. A couple of other quick tips: -Make sure that you remove the neck and giblets from inside the bird before brining! -Rinse the bird with cold water, inside and out, before brining. -This is a personal preference, but I live in a city where the water is heavily chlorinated. I prefer to use filtered water or spring water for brining. Hope this has been helpful!

Can someone tell me how to brine a turkey? by cfisher4234 Q: I got responses for a previous question telling me that brining turkeys makes them tender. How do I do it? And doesn't it make the turkey extra salty?

A: This is Alton Brown's roat turkey recipe that incorporates a brine. I've used it before and have gotten rave reviews -though i did my aromatics a bit differently, as i didn't have some of those things. Not salty at all, just good. 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving

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Videos
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