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Or do you have any EXCELLENT recipes?
I read about soaking a turkey in brine, and it is supposed to be delicious. But never heard of that before.
This Thanksgiving, I have invited a wide array of people - 2 Marines who are away from home, my disabled neighbor, my sons' friends, and a few others. Year after year, I've had the same menu, and this year, I'm looking for something different.
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believer~ The only thing I know about soaking turkeys in brine...is that my MIL did it one year, and no one noticed any difference, at all. And she said it was a big ol' PIA; and she's a great cook AND not afraid of hard work, at all. Just my .02 worth <img src="/ubbt/images/graemlins/smile.gif" alt="" /> ~MF
Me,BW - 42; FWH-46 4 kids D-Day #s1 and 2~May 2006 D-Day #3~Feb.27, 2007 (we'd been in a FR) Plan B~ March 3 ~ April 6, 2007 In Recovery and things are improving every day. MB rocks. 
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Guajolote en Mole Negro <img src="/ubbt/images/graemlins/grin.gif" alt="" />
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Well, my mother wants to do this at my sisters this year. My sister said "whatever floats your boat, little lady! It will save some wear and tear on my microwave!" <img src="/ubbt/images/graemlins/grin.gif" alt="" />
Here is what Mother sent out about it:
Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.
Brine and turkey
1 18- to 20-pound turkey
7 quarts water
2 cups coarse salt (about 9 ounces)
1 cup (packed) dark brown sugar
1 cup mild-flavored (light) molasses
2 bunches fresh thyme
1 bunch fresh sage
2 quarts ice cubes
2 large onions, halved
1 head of garlic, halved horizontally
3 tablespoons olive oil
1 tablespoon ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 cups (about) low-salt chicken broth
For stock:
Combine broth, carrots, celery, onion, and bay leaves in large saucepan. Add reserved neck, heart, and gizzard. Bring to boil; reduce heat to medium-low and simmer until stock is reduced to 3 1/4 cups, about 1 hour. Strain turkey stock into medium bowl. (Can be made 1 day ahead. Cover stock and refrigerate.)
For brine and turkey:
Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.
Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).
Serve turkey with gravy.
Makes 12 to 14 servings.
Bon Appétit
November 2002
Epicurious.com © CondéNet, Inc. All rights reserved.
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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"Guajolote en Mole Negro"
Do you have a recipe? My roommates love mole, but the recipes I looked at had 50 ingredients. I haven't tried to do it yet.
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I much prefer to just drive to Tyler, Texas and pick up a Greenberg turkey myself! <img src="/ubbt/images/graemlins/grin.gif" alt="" />
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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Thanks, Mel. I heard that it is the best turkey ever. Maybe MF's mother didn't do it right.
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Hi B <img src="/ubbt/images/graemlins/smile.gif" alt="" /> I ALWAYS brine my turkey AND my chicken. It is the easiest thing to do. I tried it after I saw it on a show called Good EATS.
THe reason to brine it is that the salt flavour goes throughout the turkey. AND the salt retains the juices so that the turkey will be the juiciest EVER. You can take a utility bird and STILL get better than Butterball results. HONEST!
ANd it is so simple. You CANNOT oversalt it. It is impossible.
1. 24-36 hours before you want to cook the turkey, get a huge bucket container whatever you have that will let the turkey be completely immersed.
2. Fill up the container with COLD water.
3. Add a TON of salt. Well no exact measuremnt - not required. But the water should taste like ocean. Meaning you can TASTE the salt.
4. THen take the FROZEN turkey out of its wrapper and put it in.Even with the giblets still inside.
5. Put the container someplace cool.
The turkey will defrost in the brine and absorb just the right amount of salt.
Then when you are ready to stuff it, take the turkey out, dry it off and take the giblets out.
Prepare as usual. But no extra salt required. IN fact one of the reasons I tried it is that even when the turkey is cut, no extra salt required. Apparently doing it this way uses less salt than when you shake it on at the table.
BS-58/XH48
D final Dec31/07
Long hard road & at peace now
Unrepentant serial cheater living with DP4 for 4yrs
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believer~ The only thing I know about soaking turkeys in brine...is that my MIL did it one year, and no one noticed any difference, at all. And she said it was a big ol' PIA; and she's a great cook AND not afraid of hard work, at all. Just my .02 worth <img src="/ubbt/images/graemlins/smile.gif" alt="" /> ~MF LOL I soaked my turkey last year in a brine, and I didn't notice any difference either! <img src="/ubbt/images/graemlins/mad.gif" alt="" /> <img src="/ubbt/images/graemlins/rolleyes.gif" alt="" /> <img src="/ubbt/images/graemlins/laugh.gif" alt="" /> ~ Marsh
Last edited by Marshmallow; 11/19/06 07:27 PM.
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This cranberry jello recipe is freaking fantastic!!! <img src="/ubbt/images/graemlins/grin.gif" alt="" />
1 package (6 onces) cherry gelatin
1 1/2 cups of boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (16 ounces) whole-berry cranberry sauce
1 1/2 cups seedless red grapes, halved
1/4 cup chopped pecans
In a large bowl, disolve gelatin in water. Stir in pineapple and cranberry sauce. Refridgerate for 30 mins. Stir in grapes and pecans. Pour into a 2 qt. serving bowl.
Refrigerate.
Yeilds 8-10 servings.
~ Marsh
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sigh........i guess that means if we really don't taste a difference we will have to act like we do or there will be he11 to pay! My little mother might only be 4'8" but you don't criticize her cooking if you want to live! lol I better start coaching my husband right now!! <img src="/ubbt/images/graemlins/wink.gif" alt="" />
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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Well, my mother wants to do this at my sisters this year. My sister said "whatever floats your boat, little lady! It will save some wear and tear on my microwave!" LMAO!!! <img src="/ubbt/images/graemlins/grin.gif" alt="" /> ~ Marsh
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sigh........i guess that means if we really don't taste a difference we will have to act like we do or there will be he11 to pay! My little mother might only be 4'8" but you don't criticize her cooking if you want to live! lol I better start coaching my husband right now!! <img src="/ubbt/images/graemlins/wink.gif" alt="" /> You're not kidding. It was a pain in the rear end to do. And I wanted a pay off for the extra effort. On a side note, I managed to explode my sweet potato casserole all over my kitchen and into my gravy last year too. That really sucked. <img src="/ubbt/images/graemlins/mad.gif" alt="" /> We had no damned gravy!!! <img src="/ubbt/images/graemlins/frown.gif" alt="" /> LMAO!! Sometimes you just can't win. ~ Marsh
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no gravy???? OMG!! <img src="/ubbt/images/graemlins/eek.gif" alt="" /> You poor thing! I have no doubt my Mother will thoroughly enjoy all the work that goes into cooking, because she just LOVES to cook. I DID NOT inherit that gene from her, FORTUNATELY. I would rather pull weeds all day than get stuck in a kitchen! <img src="/ubbt/images/graemlins/crazy.gif" alt="" /> Fortunately, I have scads of sisters and a cooking fanatic Momma to do all the cooking at holidays! <img src="/ubbt/images/graemlins/grin.gif" alt="" />
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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Mel!!!! A Texas gal that doesn't love to cook???????
This left coaster is a cooking fool. I learned young from my grandmother and mom. I can cook ANYTHING.
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Mel!!!! A Texas gal that doesn't love to cook???????
This left coaster is a cooking fool. I learned young from my grandmother and mom. I can cook ANYTHING. believer, I CAN cook, but Lord knows I HATE TO COOK. My mother and grandmothers forced me to learn, but I sure hate it! I can do the basics IF I HAVE TO, cut a chicken proper, make gravy and make fried chicken. Plus, all that cooking means lots of kitchen clean up! <img src="/ubbt/images/graemlins/crazy.gif" alt="" />
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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I know how to make something that is so yummy and simply to die for... * * * * * * * * * * * * * * * * * * * * * * * * R E S E R V A T I O N S!!! Trust me, there is NOTHING better!!! <img src="/ubbt/images/graemlins/grin.gif" alt="" /> Mrs. W <img src="/ubbt/images/graemlins/pfft.gif" alt="" />
FWW ~ 47 ~ MeFBH ~ 50 ~ MrWonderingDD ~ 17 Dday ~ 2005 ~ Recovered
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See why I like dat gal?! <img src="/ubbt/images/graemlins/grin.gif" alt="" />
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt Exposure 101
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Man, I really screwed this one up....the title of this thread is "...anyone bringing their turkey?" I shoulda answered....yep. Sure am. Guess I have to, Thanksgiving is at HIS family's house this year. Everyone would think I was REALLY lame if I showed up without him! Just kidding. <img src="/ubbt/images/graemlins/wink.gif" alt="" /> ~ hehehehe! Not really... ~MF
Me,BW - 42; FWH-46 4 kids D-Day #s1 and 2~May 2006 D-Day #3~Feb.27, 2007 (we'd been in a FR) Plan B~ March 3 ~ April 6, 2007 In Recovery and things are improving every day. MB rocks.
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Fired up the smoker this morning and we will have a delicious hickory smoked, and a traditional oven baked turkey breast, as always...with all the trimmings. Just pop the smoked one in the oven when there's about an hour left on the other one, and you'll have two done at the same time.
Ummmmm, mmmmmm..can't hardly wait.
Of course it's a waste to fire up the smoker for just turkey, so I did a ham and two beef roasts, some whitefish, and some pre-cooked hot links as well. Need a bigger freezer... LOL
SD
BH - me 53, ONS 1979
FWW - 51, 2 EA's, 1 PA
Last D-Day, Sep. 30, 2003
Last Contact/recovery began 2-26-04
***You can do anything with time and money...but remember...money won't buy you time!***
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