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id think the young turkeys would be more tender...
thanks for sharing!!!
I haven't seen too many 8-10lb turkeys sold in the stores,,,except for lil butterballs(in this region) most of the sizes start at 10-12lb average for hens
I know, I rarely see small turkeys myself so I thought they would be great for a couple of meals without a ton of leftovers from buying a larger bird. It's just my hubby and I, and by the time we eat a couple of meals from a larger bird, we're had enough lol. I've tried freezing turkey. Blech! chewy like rubber
I checked my recipe files and I think this is the brine recipe I used.
BTW, (I put the turkey in a large plastic bag, poured in the brine, then the bag into a bowl for the night)
Simple Chicken Brine
1 gallon warm water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil
3 cloves garlic, minced
Directions
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, garlic and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Can anyone clarify as to what sort of turkey should be brined (Kosher, frozen, ect)? I think the Kosher ones are processed with salt, but I've read back and forth as if this increases the salt load on the meat.
If the pot is stainless, you should be in good shape. Aluminum should be fine, too. If you are really concerned, you can always get a brine bag. Just don't use a garbage bag since they are not food grade plastic. I know it's getting late in the season; Amazon Prime is probably out, but BB&B might have some as well as Target or WalMart. Don't forget you can use a oven roasting bag if it's big enough to hold everything.
Don't brine directly in an aluminum or copper pot. The salt will react and could result in a metallic taste.
I've been using Alton Brown's brine recipe in a 5 gallon water cooler for years. Everyone raves about the juicy turkey. I'll never go back to not brining.
Brine and then smoke. The only caveats - 1.) try to buy a bird that isn't "enhanced" (i.e. the poultry industry pumping salt water into the turkey so that you are essentially paying for water). 2.) You brine too long and you will turn your turkey to mush.
My sister and hubby swear by it. Their turkeys are much juicier than 'regular turkey'. They have double dipped now with brining and deep frying.
The best turkeys, I have roasted, are in an old fashioned roaster. The roaster seems to baste the turkey. Put carrots, celery, butter or margarine, seasonings in the cavity, instead of the stuffing and start the turkey on high, maybe 375 and lower the heat to 250 or so, cook slowly. Stuffing, baked in a separate pan, I have made my stuffing in a crock pot; yum, yum..........HAPPY THANKSGIVING!!
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