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I have a 7 lb turkey I want to brine overnight - tonight. All the recipes i see call for vegetable stock. I have chicken stock, but no vegetable stock. Could I substitute chicken stock? Do I HAVE to have the vegetable stock?
I, personally, would save your chicken or vegetable stock and just use water, salt and any spices you might want to use. I don't think the stock will add that much flavor - it's the salt that you need so you can plump up whatever you are brining.
OK, I don't have Kosher salt - have regular Morton's salt. I looked around on the internet, and it said to use half reg salt compared to Kosher salt. I am also going to add some brown sugar.
ANYONE THAT KNOWS THIS IS A BAD IDEA, PLEASE TELL ME QUICK! LOL
Wife injects this ^^^^ Love our turkey dinners!! I'm pretty sure this is the one she uses. Probably be like a brine and can be done last minute maybe. Yikes ...don't let me mess up your dinner.
Thanks SATX! I am thinking since it is a turkey breast (I thought 7 lbs, but closer to 8), it will not need to brine as long as a whole turkey.
I know Capt Cave Man is very knowledgeable about this kind of thing, and I soooooo appreciate all who have posted. (I love this site!!!!!)
Right now, I am thinking to adapt the brine to use regular salt - I am thinking 1/2 of what is called for of Kosher salt, and use some brown sugar.
If anyone knows if the brining makes the turkey salty, please let me know so I can adjust the spices I will be using once I get it ready to bake. I am going to use one of those oven bags to cook it in.
Thanks SATX! I am thinking since it is a turkey breast (I thought 7 lbs, but closer to 8), it will not need to brine as long as a whole turkey.
I know Capt Cave Man is very knowledgeable about this kind of thing, and I soooooo appreciate all who have posted. (I love this site!!!!!)
Right now, I am thinking to adapt the brine to use regular salt - I am thinking 1/2 of what is called for of Kosher salt, and use some brown sugar.
If anyone knows if the brining makes the turkey salty, please let me know so I can adjust the spices I will be using once I get it ready to bake. I am going to use one of those oven bags to cook it in.
Any ideas are appreciated.
Again - thanks guys!
You're welcome Kat!! Yep Turkey is my wife's deal ..I know nothing about it personally. She'd already hit the sack so I was flying blind. I'm sure the Capt' knows his stuff. Good Eats!! Luv turkey yummy!!
I did something this past weekend that the family liked as much as a brine then rub.(but w/chicken)
Take a small tub of butter that is 3/4 full(or just get that much butter), add a big heap'n Tbs of bacon fat, lemon juice, and plenty of rub to taste. I also added some heat. Melt in microwave so it's a "soup", mix and put in freezer. couple hrs before ya put the bird on, rub the butter mix under the skin and on the skin. works pretty good.
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Luv turkey yummy!!
