11 replies to this topic

[VSCT]

Brining, Cheesecloth? Any recommendations?

Im cooking an organic turkey this year and looking for a good recipe.

[PieDoh]

kill the bird before you stuff it.....

[Tabbooma]

Deep fry

[Julius]

The cheesecloth method works great for a moist tasty bird but you sacrifice most of the juices to cheesecloth absorbtion. I think that's too high a price, but I'm a total gravy whore and need those juices for it.

[VSCT]

The cheesecloth method works great for a moist tasty bird but you sacrifice most of the juices to cheesecloth absorbtion. I think that's too high a price, but I'm a total gravy whore and need those juices for it.

so what about brining?

[insolent cur]

old school: butter pats under the skin > baste.

[TheDHJ]

In a bag.

[Eddie Z]

Definitely brine it. It makes a wonderful improvement to the taste. a simple bring would be 1/2c salt, 1/4c sugar, to about a gallon of water.. I just sort of eye it up. You can add other flavors to it, like peach juice or apple juice, or even a little hot sauce to tweak the flavor a little. If you have refrigerator space, put the bird in the smallest bucket that will hold it, cover with brine and let it sit for a day or two.. A big ziplock back would work too, inside a cooler with ice. (Ya just don't want to let the bird get warm during this stage). I've injected brines into the birds too when I was in a rush, with good results.

[insolent cur]

In a bag.

this also works with the pats of butter. i've never tried brining the bird, but eddie's suggestions sound good.

[gregoir]

JnJn makes this Turkey where she stuffs it with oranges and stuff. It's awesome.

[Eco]

Wrap it with layers of bacon...nuf said.

[VSCT]

^^^^ like