last minute turkey advice: use a brine

squallumz

knows petras secret: she farted.
as some of you may know, or not. i have cheffed my way around a few professional kitchens in my day. and here, i share some of my wisdom.

i feel bad for all the people who have a shitty dry turkey. it happens to everyone at some point and its lame as hell. i mean, that is your protein, so why not make sure it comes out good?

everyone has their method, and if you have one that works, by all means carry on. but for me, i say:

brine the son of a bitch.

im telling you. i first did it like 5 years ago and the results are amazing. it comes out moist like deli meat. tasty as all hell. ill never not brine a turkey.

heres a link to my favourite (and most effective) brine:

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

dont let that food network name scare you, its not as bad as it sounds and its WELL worth it.

for those of you on a budget and dont want to buy a gallon of vegetable stock, use water (i am this year).

heres a link to that. http://www.ehow.com/how_2002230_brine-turkey.html


i promise you, its worth it. some brine is better than no brine and is excellent for larger birds. shoot for at least 8 hours, overnight is perfect.

and no, it doesnt come out salty.
 
Deep Frying is the way to go!
 
brine is the way to go, even if you're smoking/grilling your turkey.

In any case, the turkey will be dry and disappointing. Sorry.
 

Shifty

O.G.
I have never basted a turkey. I have also never cooked a turkey that didn't come out moist and delicious.
 
Won't a brine fuck up the possibility of all those great drippings for gravy? If so, I wouldn't want it. For the same reasons I don't like deep fried turkey.
 

squallumz

knows petras secret: she farted.
Won't a brine fuck up the possibility of all those great drippings for gravy? If so, I wouldn't want it. For the same reasons I don't like deep fried turkey.

good call. depending on your brining time, the drippings can be affected a little. a little less comes out. but, in my experiences, most of your drippings are fat anyway.

the key to a good gravy is a flour/butter(or oil) roux with stock added. you can get stock by gently simmering the neck and some of the gibblets if you want, or just use chicken stock. but yeah, thats the only downside to a brine. the lack of a ton of drippings.
 

Ace Boobtoucher

Founder and Captain of the Douchepatrol
Technically you can't do a brine at the last minute. I usually do my brining at least three days prior to cooking.
 

squallumz

knows petras secret: she farted.
Technically you can't do a brine at the last minute. I usually do my brining at least three days prior to cooking.

seriously? ive always been told more than 24 hours gets sketchy with poultry. theres a tendency for it to actually get salty.
 

Petra

Cult Mother and Simpering Cunt
I miss Thanksgiving. Who's house can I come to next year? ;-)
 

Petra

Cult Mother and Simpering Cunt
I think I might do a brine for christmas as well, if I can find a fucking turkey that doesn't cost a small fortune.

You'd think with all the muslims in this country, turkey would be easier to find.
 
shove a turkey into the engine bay of your car, drive to your parents or whoever the fuck you're gonna eat with, pull turkey out of engine bay, enjoy! (You might get worms!):thumbsup:
 
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