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How To Brine a Turkey
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Anonymous
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This link has a step by step picture show on how to brine, but they use the William Sonoma brining mix
http://thepioneerwoman.com/cooking/2007/10/brining_a_turkey/ |
Anonymous
If you brine, but still want delicious gravy, I suggest you try Trader Joes's turkey gravy. I make everything else homemade for Thanksgiving, but I bought their gravy for the first time last year and it's really good. I found out about it from a Post article last year. Try it; you'll like it.  (Yes, that was a shout out to Yo Gabba Gabba.)
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Anonymous
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I brine (Cook's Illustrated follower) and haven't had the problem of the stuffing being too salty. And we've made gravy too (BIL does that, I suck at it).
Hint on the stuffing--microwave it to get it hot before you put it into the bird--that way it will get to a safe temperature before the bird gets overcooked. Cook's Illustrated website is subscription only, but they usually have holiday recipes online for free. |
Anonymous
Usually olive oil, because that's what I keep around the house. I got curious about why it doesn't smoke, so I looked up the smoke points for various oils, and indeed, olive oil regardless of quality doesn't smoke under 375. Since I cook my turkey at 325... voila! Some highly refined olive oils are stable up to 450. |
Anonymous
| I've brined my turkeys for the past 5 years or so, and have never had an issue with salty gravy or stuffing. I usually use a sweeter brine (apple cider or maple syrup), so maybe that helps. Also, use mom's old trick to keep the breasts moist -- cook the turkey in a brown paper bag, breast side down. It's not as pretty, but the breast meat is sooo much better |
Anonymous
Our family sort of do this, but we use cheesecloth soaked in melted butter. My dad did all our turkeys growing up and we never had a problem with smoke. Also, I don't think that I remove it until the turkey's done and the skin is still crisp and delicious. Incidentally, my sister calls this the butter hat. FWIW, I don't think the rest of my family does this, but the one time that I was responsible for the turkey I also brined it and didn't have any problem with making gravy with the drippings. |
Anonymous
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OP again, thanks everyone!
I talked to my mom, who says she brines every year (we don't go home for T day so who knew??) and says that her gravy is never too salty. She makes the gravy with 1 and 1/2 C apple cider and 2 cups salt free chicken stock, though. The Williams Sonomo brine mix looks really great to me! I have most of the spices to make it myself so I'll give it a try, why not? Recipe cobbled together from a few cooking forums: 2 C kosher salt dried apples 1 1/2 teaspoon juniper berries 1 T lemon peel 1 T rosemary 1 T thyme 2 star anise 1 garlic head split peppercorns- 1/2 T black tellicherry, 1/2 T green and 1/2 T pink onion 3 bay leaves |
Anonymous
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Also as per my mom -- (in case anyone wants her opinion, which I always listen to because she has done a LOT of T-day big feasts for a crowd...) she buys 2 smaller (12-pound) turkeys. Brines both. She cooks one the day before Thanksgiving. That's (a) the backup turkey in case anything happens the big day and (b) the one she makes gravy from; also the one for leftovers/extras if needed. Cooks the second turkey the day of. It is small and doesn't take hours and hours the way a big 20 pounder would.
That way she has the gravy all ready to go the day before. Also she has a platter of carved up turkey meat in the fridge already. Mom says it is important to rinse the brine off the bird after you have soaked for at least 12 hours, and then let it dry. She thinks possibly the people who are geting salty gravy might not have rinsed the brine off enough, or might have used table salt in place of sea salt. |