Post by: jdb on November 10, 2010, 07:56:43 AM
Post by: superdown on November 10, 2010, 08:07:10 AM
peppercorns
bay leaf
salt
rosemary
thyme
sage
garlic cloves
I use all fresh herbs and bring the mixture to a boil then cool it completely before pouring it over the bird then i brine it atleast overnight. I also use this brine whenever i bake or grill poultry.
Post by: jdb on November 10, 2010, 08:31:47 AM
Post by: ribka on November 10, 2010, 08:38:55 AM
I use brown sugar, koser salt, sage, powdered garlic, 1/2 cup molasses, 1/8 cup red pepper flakes, white or black pepper, a few bay leaves. I heat up water enough to dissolve ingredients, let cool and soak overnight.
Really works well when cooking on grill or in oven. I think much better taste and moister that frying turkey.
JDB once you try brining method you will always want to use it. :drool:
Post by: quadrafire on November 10, 2010, 08:48:29 AM
I put my turkey in a clean 5 gallon bucket. Works well and can cover entire bird with brine.Thats a good one. One tip I might offer on the buket (you can even use it dirty) use a garbage bag/liner, then you can tie it down tight to the bird. Less brine needed that way.
I use brown sugar, koser salt, sage, powdered garlic, 1/2 cup molasses, 1/8 cup red pepper flakes, white or black pepper, a few bay leaves. I heat up water enough to dissolve ingredients, let cool and soak overnight.
Really works well when cooking on grill or in oven. I think much better taste and moister that frying turkey.
JDB once you try brining method you will always want to use it. :drool:
Post by: superdown on November 10, 2010, 08:52:31 AM
Post by: jdb on November 10, 2010, 08:54:54 AM
I put my turkey in a clean 5 gallon bucket. Works well and can cover entire bird with brine.thanks! Hey you fill your archery elk tag? if not I may have some idea's for the late season.
I use brown sugar, koser salt, sage, powdered garlic, 1/2 cup molasses, 1/8 cup red pepper flakes, white or black pepper, a few bay leaves. I heat up water enough to dissolve ingredients, let cool and soak overnight.
Really works well when cooking on grill or in oven. I think much better taste and moister that frying turkey.
JDB once you try brining method you will always want to use it. :drool:
Post by: ribka on November 10, 2010, 08:57:38 AM
I put my turkey in a clean 5 gallon bucket. Works well and can cover entire bird with brine.thanks! Hey you fill your archery elk tag? if not I may have some idea's for the late season.
I use brown sugar, koser salt, sage, powdered garlic, 1/2 cup molasses, 1/8 cup red pepper flakes, white or black pepper, a few bay leaves. I heat up water enough to dissolve ingredients, let cool and soak overnight.
Really works well when cooking on grill or in oven. I think much better taste and moister that frying turkey.
JDB once you try brining method you will always want to use it. :drool:
Did not fill archery elk tag yet. Probably take off a week in late archery and look for a cow. Free to join me and gasman for late season archery.
Have to get out for yotes soon. Singing by the house every night
PM me
Post by: KeeKeeBlamo on November 10, 2010, 09:12:07 AM
http://www.coleman.com/coleman/colemancom/detail.asp?product_id=5655C718G&categoryid=8510&brand= (http://www.coleman.com/coleman/colemancom/detail.asp?product_id=5655C718G&categoryid=8510&brand=)
I just did the turkey I harvested with my fall hunt with this
Brine with 1 cup salt, 1 cup of brown sugar, 6 cloves garlic, fresh basil, sage and time and a no salt herb and seasoning mix from Costco.
I've done citrus, I've done sweet things, and I've done hot and spicy.
My wife does the annual thanksgiving turkey with Alton Brown's recipe:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html)
I hate to utter the name in this forum but Martha Stewarts brine is great too:
http://www.marthastewart.com/recipe/turkey-brine-from-living (http://www.marthastewart.com/recipe/turkey-brine-from-living)
Also remember that once brined it will cook quicker than a non brined bird. And if your gonna deep fry your bird after a brine let that thing dry for a good period of time before putting it in the oil. Have you ever had a deboned turkey skin on rolled up and in the center some ground sausage and veal combined tied off and then baked? Its the best thing ever. I love making stock from the carcass too! I usually don't say much but I could blather on about this endlessly.