Comments on: How To Brine A Turkey http://davesaunders.net/2007/11/how-to-brine-a-turkey/ Harness the awesome power of your personal brand Sat, 13 Mar 2010 14:19:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dave Saunders http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3517 Dave Saunders Wed, 11 Nov 2009 23:32:17 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3517 Hi Cary, I guess that makes sense, but what I do is roast the turkey for 30 min at a high temp and then turn the oven way down and finish it with TWO probe thermometers. One in the breast and one in the leg. I also cover the breast with a triangle of heavy aluminum foil to slow the cooking of the white meat. This seems to bring the white and dark meat to doneness at the same time...even though they're at different temperatures. Hi Cary,

I guess that makes sense, but what I do is roast the turkey for 30 min at a high temp and then turn the oven way down and finish it with TWO probe thermometers. One in the breast and one in the leg. I also cover the breast with a triangle of heavy aluminum foil to slow the cooking of the white meat. This seems to bring the white and dark meat to doneness at the same time…even though they’re at different temperatures.

]]> By: Dave Saunders http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3516 Dave Saunders Wed, 11 Nov 2009 23:30:02 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3516 Hi Kathy, you can, but check the turkey to make sure it's not already prepped with a brine solution. Some brands of turkeys with a pop up thermometer are packed in a bag with a light brine solution. It will say so on the package. Hi Kathy, you can, but check the turkey to make sure it’s not already prepped with a brine solution. Some brands of turkeys with a pop up thermometer are packed in a bag with a light brine solution. It will say so on the package.

]]> By: Cary http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3513 Cary Tue, 10 Nov 2009 16:39:53 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3513 Dave, I was told it's better to roast a turkey with the breast side down (to keep the breast from drying out.) Would I still need to do that if I brined my turkey? I've never done one before? Dave, I was told it’s better to roast a turkey with the breast side down (to keep the breast from drying out.) Would I still need to do that if I brined my turkey? I’ve never done one before?

]]> By: kathy http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3512 kathy Tue, 10 Nov 2009 00:58:57 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3512 Can I brine a turkey with a pop up thermometer? Can I brine a turkey with a pop up thermometer?

]]> By: Dave Saunders http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3484 Dave Saunders Thu, 29 Oct 2009 21:19:55 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3484 Shouldn't be a problem. Stuffing doesn't have much of an affect on the taste of a turkey. If you eat the stuffing and the turkey at the same time sure, but during roasting, it's not really flavoring the turkey. Brining is another ballpark when it comes to turkey. Shouldn’t be a problem. Stuffing doesn’t have much of an affect on the taste of a turkey. If you eat the stuffing and the turkey at the same time sure, but during roasting, it’s not really flavoring the turkey. Brining is another ballpark when it comes to turkey.

]]> By: Mike http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-3482 Mike Wed, 28 Oct 2009 16:07:13 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-3482 Can you still stuff a turkey that has been brined or do you not stuff it due to the fact that you have seasoned the turkey with the brind and adding stuffing changes the seasoning of the turkey? Can you still stuff a turkey that has been brined or do you not stuff it due to the fact that you have seasoned the turkey with the brind and adding stuffing changes the seasoning of the turkey?

]]> By: Darla Teager http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-2977 Darla Teager Mon, 05 Jan 2009 03:39:23 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-2977 I've brined a couple of turkeys then fried them, and they turned out great. I tried a turkey breast today, then baked it. I left it in the brine too long and it is too salty. Any ideas on what I can do with the leftovers to take away some of the saltiness. All I can think of is maybe soup. I’ve brined a couple of turkeys then fried them, and they turned out great. I tried a turkey breast today, then baked it. I left it in the brine too long and it is too salty. Any ideas on what I can do with the leftovers to take away some of the saltiness. All I can think of is maybe soup.

]]> By: Dave Saunders http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-2909 Dave Saunders Thu, 25 Dec 2008 13:42:15 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-2909 @Eric Great comments. Deep frying a brined turkey might just create a bomb. Although the tukey hasn't picked up a lot more water, it has picked up some more water and it will be forced out from the heat of the oil. It's probably worth noting to other interested readers that all turkeys do contain water and it's inside the cells, carried between the connective tissues and is found under the skin. Deep frying a turkey is a great way to cook it but it certainly should never be done inside and should always be done with planning and care. Alton Brown has a fantastic episode of Good Eats which demonstrates the proper technique for safely deep frying a turkey. It's worth checking out and contains some awesome tips many might not think of when planning for this cooking technique. I have never seen a problem with browning of a brined turkey. I can't imagine why this would be a problem. First, I put the turkey in a 500 degree oven for 30 minutes. Then...I remove the turkey from said oven...I make a triangle from a sheet of heavy duty aluminum foil and mold it over the breast. This hurts to do barehanded so I have a clean pair of mechanic's gloves for such things...they're not heat proof through so one must work quickly...then...I put the turkey back in the oven at 250 degrees, with a probe thermometer in a leg and in the breast. After all this I let it cook to a perfect temp and TADA! Yummy turkey. @Eric Great comments. Deep frying a brined turkey might just create a bomb. Although the tukey hasn’t picked up a lot more water, it has picked up some more water and it will be forced out from the heat of the oil.

It’s probably worth noting to other interested readers that all turkeys do contain water and it’s inside the cells, carried between the connective tissues and is found under the skin. Deep frying a turkey is a great way to cook it but it certainly should never be done inside and should always be done with planning and care.

Alton Brown has a fantastic episode of Good Eats which demonstrates the proper technique for safely deep frying a turkey. It’s worth checking out and contains some awesome tips many might not think of when planning for this cooking technique.

I have never seen a problem with browning of a brined turkey. I can’t imagine why this would be a problem.

First, I put the turkey in a 500 degree oven for 30 minutes. Then…I remove the turkey from said oven…I make a triangle from a sheet of heavy duty aluminum foil and mold it over the breast. This hurts to do barehanded so I have a clean pair of mechanic’s gloves for such things…they’re not heat proof through so one must work quickly…then…I put the turkey back in the oven at 250 degrees, with a probe thermometer in a leg and in the breast. After all this I let it cook to a perfect temp and TADA! Yummy turkey.

]]> By: Dave Saunders http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-2/#comment-2907 Dave Saunders Thu, 25 Dec 2008 13:23:12 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-2907 The brining is seasoning at the cellular level. Because of Osmosis, the stuff in the brine literally enters the cells of the turkey. It also breaks down some of the connective tissue which is why brined turkeys are so tender. The brining is seasoning at the cellular level. Because of Osmosis, the stuff in the brine literally enters the cells of the turkey. It also breaks down some of the connective tissue which is why brined turkeys are so tender.

]]> By: Monique http://davesaunders.net/2007/11/how-to-brine-a-turkey/comment-page-1/#comment-2901 Monique Wed, 24 Dec 2008 18:33:14 +0000 http://www.davesaunders.net/blog/cooking/how-to-brine-a-turkey/#comment-2901 I did not see anywhere is after rinsing your turkey, you still have to season it prior to roasting???? I did not see anywhere is after rinsing your turkey, you still have to season it prior to roasting????

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