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Another Thanksgiving Turkey Brine

 
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Sagecreek
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PostPosted: Tue Nov 17, 2009 8:14 am    Post subject: Another Thanksgiving Turkey Brine Reply with quote

There is just no better way to add moisture and get perfect seasoning all the way down to the bone. In addition to dramatically improving the flavor, the added moisture gives you an extra margin for error in avoiding the dreaded balsa wood-like dry white meat.

Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed

Method
Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.

Make the ice water in the bucket.

Bring the tap water to a boil in a stock pot or large pan.

Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.

Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Add the water and seasoning mixture to the ice water in the bucket.

Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.

Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.

Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.

Caution: It's critical that the brine be kept at or under 40 throughout the entire brining process, so check the ice and add more as needed.

An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.

Pat the turkey dry with paper towels.

Rub the skin with canola oil and roast or smoke as desired.

Breast 163
Thigh 180deg
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Reflex
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Joined: 27 Aug 2007
Posts: 873
Location: Nebraska

PostPosted: Sat Nov 21, 2009 5:41 pm    Post subject: Reply with quote

I bought the ingredients to try this one. It better be good or I am coming for you!! j/k. Thanks for posting it up.
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Sagecreek
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PostPosted: Sat Nov 21, 2009 7:06 pm    Post subject: Reply with quote

Laughing Let us know how it turns out..... Laughing I hope I didn't leave anything out..... Cool I am getting old you know.... Laughing
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Matt
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Joined: 07 Jan 2008
Posts: 507
Location: Iowa

PostPosted: Fri Nov 27, 2009 6:41 am    Post subject: Reply with quote

Holly Cow!!! Scott that was the most amazing turkey I have ever had!

We had turkey day at my house this year. First time cooking a turkey. My wife and I both got little 10 lbs turkeys from work this year. So I made your brine recipe for one and baked it. The other we fried. Both turned out exceptional! The turkey juice off the one I brinedoked in oven made the most delisious gravey ever!

Thanks, and hope you had a great thanksgiving!

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Reflex
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Joined: 27 Aug 2007
Posts: 873
Location: Nebraska

PostPosted: Mon Nov 30, 2009 6:03 am    Post subject: Reply with quote

Wow, the turkey turned out awesome. I don't think I will ever cook another bird without using this brine again. My Dad couldn't get over how moist the turkey was. Thanks again for posting the recipe.
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