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NBR Turkey brining question...

rider5344rider5344 member
in 3rd Trimester
I am making a traditional Thanksgiving dinner on Sat....(FIL is coming over to help DH stain the deck and he LOVES Thanksgiving lol)  Anyway, the turkey is frozen so I'm going to brine it first, please suggest your brine and brining method.  Thanks!
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Re: NBR Turkey brining question...

  • xochrissytinaoxxochrissytinaox
    My mom used to use an Emeril Brining Recipe and it was the best.turkey.ever. I would just google the recipe. Sorry, I'm not much more help then that.
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  • Jaimers375Jaimers375
    I just do kosher salt & sugar for at least 5 hours, yum!
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  • designermusingsdesignermusings
    I do kosher salt and organic apple cider. Overnight.
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  • RochellRochell
    yup me too - but I'm easy on the salt - my turkey came out borderline salty last year.
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  • OctoberBabyHOctoberBabyH

    Check Martha Stewart's site. I believe her recipe for bringing a tradition T-giving day turkey is a 24 hour process, before cooking, but turning it once halfway through (at the 12 hour mark.)

     This way, it is easier to carve and makes the meat so juicy and tender that it falls right off the bone, basically. 

    Such a good idea! Now I want Thanksgiving Day dinner! (Candied sweet potatoes, mostly!)

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  • wife1014wife1014 member

    I've brined the past couple of years and it's delicious.  I only get fresh local turkey though, so I'm not sure about how long it's going to take you to defrost yours.  I would take it out tomorrow morning, if not tonight.  As for the brine, I've bought Williams Sonoma's pack.  They sell it during Thanksgiving, but i'm sure you can find a recipe for the brine.  Yummy!  I can't wait for Thanksgiving.  

     

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  • 8yearslater8yearslater member

    Alton Brown's "Good Eats" turkey brine.  I've used it for 4 years now and it never, ever disappoints.  Just make sure to have a bucket big enough for your turkey + brine and a cold place big enough to hold the bucket overnight.  I've been known to use a turkey roasting bag (the plastic ones)-- put the turkey in the bag, put the brine in the bag, tie it up, and set it in a baking pan in the fridge overnight. Getting the turkey out of the bag is a bit tricky with the brine sloshing around, but it's doable.

    The recipe calls for (I think)-- A gallon of vegetable broth, salt, sugar, allspice berries, and something else I can't remember.   You can find it online.

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