Family Chow Hall

Brining a Turkey

November 26th, 2008

Turkey is so hard to perfect because we generally only cook one or maybe two each year. By the time Thanksgiving rolls around again, we don’t remember how we prepared the darn thing or if it was good or not. Everyone seems to have a different memory, too, which doesn’t help, and we end up saying things like… “It was really juicy the year Sam was learning to talk… How did we make it that year?”

The first year I was responsible for the turkey, (it was just my hubby and kids) living in the south was a novelty so we decided to grill the turkey. That was a mistake because I had no idea how to cut up the darn thing and it took so long to cook that the outside was black before the meat was done. Never again.

For the next couple of years, I made your run-of-the-mill roasted turkey. It’s good but I always, even as a kid, thought that turkey breast was too dry but the dark meat was too greasy.

Two years ago, I became more determined and started researching methods for juicy turkeys. I specifically remember roasting it upside down (breast down) and then turning it over for the last hour so the breast would still get nice and brown. This turned out VERY juicy and tender, because the juice from the dark meat drips through the breast while it roasts. However, flipping a 15+ pound turkey while it is hot is no easy task.

Last year, I bought an injector. I made a very savory, buttery, seasoned broth and injected it into our bird multiple times. I was briefly able to imagine what a nurse’s life must be like. Surely, I thought, this would be the best turkey yet. NOT. The injected turkey seemed just as dry to me as any other roasted turkey from my past.

Maybe I am too finicky, but I believe this is how good, even great, cooks are made.

Tonight I am brining my turkey. I frequently brine pork tenderloin and am always amazed at the difference. The meat always comes out tender and flavorful, even when I grill it a little too long.

After a minimum of research, I have decided to brine this bird (a 17 pounder this year - we love leftovers) in a solution of 1 c. salt, 5 quarts water, and 1 c. brown sugar. More of the same solution if I need more liquid to cover the bird. Everything I have read and heard tells me that this is the way to the perfect bird. Fortunately, I have a very large stockpot that I use when canning and when cooking corn on the cob. This is where I will brine the turkey, and since it has already occupied a large portion of my fridge for the last several days, it shouldn’t be a problem to find a place to put it.

I’ll take photos when it’s done and post them. Enjoy your Thanksgiving, no matter how you cook your turkey!

Entry Filed under: Holidays, Mixed bag, Supper, Table talk