Tuesday, November 24, 2015

Brining the Bird- Turkey Or Chicken Poultry Brine

Turkey week is upon us and it’s time to make sure that our bird will be moist, tender and well seasoned.

This is actually one of my husband’s recipes. He’s the meat man in our house, the guy who happily brines, marinates and grills the carne that comes to our home. He’s the guy who loves to play with spices and big bold flavors.
Me. I’m a bit more timid. More likely to keep it simple, salt n pepper, a bit of herb rub, toss on a bit of compound butter to finish.
Turkey Brine for the perfect moist bird from www.drjeanlayton.com



Since this is one of his recipes, please realize that Ed works by whimsy, smelling and tossing in spices that marry well based on his goals for the dish.
Measurements are flexible with the exception of the water and apple juice concentrate. Those are stable since the volume of liquid needed to cover a typical turkey is 4 quarts or so.

Ed started this brine yesterday to allow it to cool completely. We brined the bird tonight (Tuesday) before Thanksgiving. This gives us a full 24 hours and time to take it out of the brine and dry off in the fridge before roasting on Thursday morning.

What’s your process for the perfect Turkey? We brine ours

Turkey or Chicken Poultry Brine


Turkey Brine for the perfect moist bird from www.drjeanlayton.com
By

Combining spices, salt and a bit of sweetness to moisten and flavor the centerpiece of a holiday meal or Sunday dinner. Brining the Bird is simple!
Prep time:
Cook time:
Total time:
Yield: 4 quarts
Ingredients:
1 12oz can apple juice concentrate
3 quarts water
3-4 stalks celery
2 teaspoons whole allspice
3 whole star anise
½ bunch sage
3-4 cloves garlic
2 guajillo peppers
2 Hungarian peppers
2-3 carrots whole
1 cup kosher salt
Directions:
1. Combine all ingredients in large stock pot.
2. Bring to a boil to dissolve salt, reduce to a simmer
3. Simmer 15 minutes.
4. Cool completely before submerging turkey in brine for 24 hours, before roasting

Make sure you have an adequately large container for your bird plus 4 quarts of liquid.

We finally broke down a bought a Cambro big enough.  The rest of the year we use it for drinks for parties with a ladle.

Don't forget to purchase a lid too. Plastic wrap won't help when this thing is full to prevent spills.

To keep the bird at the right temperature, we place this Cambro inside a big ice chest, pack ice around the Cambro and fill it full of Turkey and brine.

Works like a charm 

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