Do i have to brine the turkey for thanksgiving?
will the turkey still turn out good if i just season it and cook it? or is brining how it get the flavor? first time thanksgiving cook here! please help.
Tags: brine, Thanksgiving, turkey
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November 15th, 2010 at 4:14 pm
Not necessarily but it is suppose to make it juicier. Emeril Lagasse recommends you cook the turkey breast side down for an hour then turn it over so the meat won’t be dry.
Here is a link that gives you complete details about cooking a turkey.
http://www.mccormick.com/recipedetail.cfm?id=11887
November 15th, 2010 at 4:24 pm
Yes it will still tast good if you just season and cook it, don’t forget to rub it with butter first though. Brining just makes it extra juicy and tasty, if you have time, I’d brine. Happy Thanksgiving!
November 15th, 2010 at 5:15 pm
nope never have
November 15th, 2010 at 5:19 pm
Unless you got your turkey fresh from a hunter, it’s probably already been injected with saline solution.
Brining is absolutely not necessary.
If you want a nice crispy skin on top, and to keep the breast meat juicier, loosen the skin on top of the breast and rub butter on the meat under the skin. Then just salt and pepper and bake it!
Oh, and Chico’s suggestion is good, too. I bake my chickens breast down first, then breast up. Never tried it with a heavy turkey, though.
November 15th, 2010 at 5:41 pm
I make a delicious turkey with minimal seasoning and effort. Fill the cavity with onion & apples to help retain the moisture. I butter the breast meat (separate the skin from the meat using a glove) Salt & Pepper & Butter the entire turkey………Once, I put maple flavored bacon over the breast of the turkey…… Once I cooked it with a cranberry glaze. I have never brined it! Use your creativity and there are tons of recipes out there to chose from
November 15th, 2010 at 6:28 pm
you do not have to brine it but I started brining them the past 2 years and will not go back to the non-brined turkey. I use the all natural or organic turkey and the follow Alton Brown’s recipe from good eats for brining. It takes time but is sooooo worth it!! Very Juicy and Great Flavor!!
November 15th, 2010 at 6:34 pm
I have brined and not brined …liked it both ways…. easiest way to insure a moist bird is to use a cooking bag … You just cant beat them for moisture. Inexpensive …easy to use…. clean up is awesome .. collects the juice wonderfully. Just season your bird and add a few vegetables and a little flour and seasonings in the bag too:)
November 15th, 2010 at 7:15 pm
“brining” meat is a salt soaking process for smoking and preserving meat . Try something simple at first ( experiment with chicken first ) Cover the bird with olive oil, this will allow the skin to brown evenly, and the skin will peel off the meat without tearing. Try injecting the meat with 7up , coke ,pepsi,this will add flavor and keep the meat moist.experiment with a whole chicken first.. Remember , presentation of the bird ,if it looks good , it will taste good
November 15th, 2010 at 8:08 pm
I have never brined my turkey just seasoned it, poured melted butter over it, cooked it in a covered roasting pan and basted it throughout its cooking time with more butter and the pan juices. I have yet to have a dry bird. Hopes this helps and good luck with your first Turkey Day.
November 15th, 2010 at 9:07 pm
You don’t have to brine the turkey to have a great tasting turkey. However it does make a difference. Brining a turkey just makes the meat more juicy and tender. The turkey will become so moist. Try it you cannot go wrong. Just remember to dry off the turkey after you brine it.
November 15th, 2010 at 9:23 pm
Definitely go with Forstgr’s answer! I brined the past three years and will never go back. It’s easier than it sounds. Just get a large bucket big white bucket (yeah I know food-grade) but I use a large white mop bucket (new, sterilized) and use this recipe for the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 gallon iced water
Just cover with some plastic, put it in a cooler with ice, or if your fridge is big enough, stick it in there. Overnight is perfect. It’s worth the trouble!