mchar69
Quintessential Chatty Farker
- Joined
- Feb 22, 2014
- Location
- Kensingt...
1st time brining a Turkey, I have brined exactly ONE chicken in my life.
I used the Reynolds Turkey Oven Bag to hold the brine in and placed it in my large roasting pan in the fridge. A bucket would be better.
I overshot the temps, and the breast actually hit low 180's and I thought "That's what gravy is for", but the meat was really juicy upon first slicing and eating that I will do this every time. ALL the people said it was juicy.
I did NOT salt the outside before roasting, just Black Pepper.
I only brined for 18 hours not 2 days as the recipe says.
I only had about an hour after a serious rinse for the skin to stiffen and dry. As a result, the final skin looked great and was crisp, but was a non-factor. Let the skin dry in the fridge for 2-5 hours I guess.
Sliced meat seemed to dry on the platter, not sure if any faster than unbrined.
Pulled the 21 pounder at 1:20 and let it relax for 20 minutes, then covered my roasting pan with the lid, and then put a towel around it for transport.
It was still too hot to handle carving at 3pm.
I used BobC Q's recommendation in carving - THANKS! A winner.
https://www.bbq-brethren.com/forum/showthread.php?t=266834
The brine recipe - https://www.allrecipes.com/recipe/8...ingContentType=Recipe Hub&clickId=cardslot 80
All in all I say to Brine. And ZERO pics, I was swamped from 8:50 to 1:37 nonstop, then I took a shower, loaded up the car and went to our friends' house.Well after dinner she said "we didn't get any pictures"
Typical.
I used the Reynolds Turkey Oven Bag to hold the brine in and placed it in my large roasting pan in the fridge. A bucket would be better.
I overshot the temps, and the breast actually hit low 180's and I thought "That's what gravy is for", but the meat was really juicy upon first slicing and eating that I will do this every time. ALL the people said it was juicy.
I did NOT salt the outside before roasting, just Black Pepper.
I only brined for 18 hours not 2 days as the recipe says.
I only had about an hour after a serious rinse for the skin to stiffen and dry. As a result, the final skin looked great and was crisp, but was a non-factor. Let the skin dry in the fridge for 2-5 hours I guess.
Sliced meat seemed to dry on the platter, not sure if any faster than unbrined.
Pulled the 21 pounder at 1:20 and let it relax for 20 minutes, then covered my roasting pan with the lid, and then put a towel around it for transport.
It was still too hot to handle carving at 3pm.
I used BobC Q's recommendation in carving - THANKS! A winner.
https://www.bbq-brethren.com/forum/showthread.php?t=266834
The brine recipe - https://www.allrecipes.com/recipe/8...ingContentType=Recipe Hub&clickId=cardslot 80
All in all I say to Brine. And ZERO pics, I was swamped from 8:50 to 1:37 nonstop, then I took a shower, loaded up the car and went to our friends' house.Well after dinner she said "we didn't get any pictures"
Typical.
