You'll probably still need some salt...or you could add sugar. The best way to figure out how much is enough is to TASTE the brine. When it tastes like sea water, put the turkey in. This doesn't mean that the turkey will be too salty. Not all the salt makes it in, I promise.
has anyone ever used World Market brand turkey brine or turkey seasoning?
I used the brine mixture last year and it was great! We cooked a 14 lb turkey and didn't use all of it. This year we are cooking a 20lb bird and bought more. I thought it make the turkey taste delicious. All the guests agreed!
Should I brine a turkey that already has been injected with a salt solution?
No, I would not brine an injected turkey.
I personally wouldn't brine a turkey, period.
I have never brined a turkey and do not intend to.
With all the health news about salt, why would anyone want to mess up a perfectly good flavored meat by adding more salt.
After I brine my turkey for 24 hours, should I let it sit overnight in the fridge? Or only brine it for 12?
If you brine turkey that long make sure your brine strength is OK for that length of time or you'll have a salty bird. Std is 6-12 hrs for longer add 1/2 the salt -sugar. If you dry and store the rinsed , brined, dried turkey in the fridge uncovered overnight the skin will dry out and yield a nice crispy skin.
Two Turkey Days Ago, I Cooked a Delicious Brine Turkey w/ Red Wine and Dark Beer; Now I Can't Find the Recipe!
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy.
Watch how to prepare and carve your bird with our streaming video demonstration.
7 quarts water
1 cup salt
1 16- to 18-pound turkey, neck, heart and gizzard reserved for Giblet Stock
9 tablespoons butter 1/2 cup red currant jelly
4 teaspoons chopped fresh marjoram
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 cup sliced shallots
1 cup (or more) canned low-salt chicken broth
1/2 cup (about) canned low-salt chicken broth
1/4 cup all purpose flour
1/4 cup ruby Port
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon grated orange peel
Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight.
Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape.
Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy.
Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
Brush warm turkey with enough remaining jelly mixture to glaze.
Serves 8 to 10.
I had the same problem not too long ago, and here’s what I figured:
The average amount of sodium in one cup (or one serving size) of regular vegetable broth is usually in the mid to high 900 mg level. I’ve seen broths go up to 980 mg of sodium per serving so we’ll work with that.
Using these facts, we should start off with the sodium content of the regular broth your recipe calls for. Most recipes call for about a gallon of broth, so we’ll use that (if your recipe calls for more or less broth, you should calculate accordingly). Since there are 16 cups to a gallon, and 980 mg of sodium to a cup, 16 x 980, the sodium contents of 1 gallon of regular broth is about 15680 mg. Remember, I’m ASSUMING your recipe calls for a gallon of broth.
Now we should figure how much sodium there will be in your low sodium broth. Low sodium broths are all over the map, usually in the low hundreds of mg of sodium. Of the store’s you said you visited, you should pick the low sodium broth with the highest sodium content. I’ll assume your low sodium broth contains about 330 mg of sodium per serving. Again, assuming your using a gallon of broth, 16 x 330, the low sodium broth would contain 5280 mg of sodium. I’m assuming a lot about your broth, so remember to calculate accordingly.
Taking the results of the two calculations above, we will find approximately how much sodium your broth will be lacking. In this case, it will be 15680 mg - 5280 mg, which is 10400 mg. Since there is about 2300 mg of sodium in 1 teaspoon of common table salt, 10400 ÷ 2300, the end result is adding about 4.5 teaspoons of salt to the gallon of broth all together.
Now I assumed a lot about what ingredients you are using and how much of it you’ll need, but if you calculate accordingly, you should be able to find how much extra salt you should add to your brine recipe.
i make brine for different proteins at work all the time. you can make the actual brine up to a week in advance and store in the refrigerator and just submerge your turkey whenever you're ready to brine it. hope that helps.
How long should you brine a turkey, and how much salt should be added?
I'm on the same search right now! I'm also wondering whether I can also inject marinade into a bird that has been brined, and in which order. Here's what I've come up with:
Most brine recipes recommend letting the bird brine at least 10 hours, preferably overnight, and some say up to three days! If you're only going to brine the bird, I'd recommend sticking it in the brine 24 hours before you plan on cooking it.
If you plan to inject marinade into the bird (usually used when frying the turkey), as well as brine it, start 48 hours before you plan to cook. Brine the bird for 24 hours, then rinse and pat dry. Inject the bird and allow to sit for another 24 hours.
As to proportions, a good rule of thumb is 1 cup of salt for every gallon of water you use. The only rule pertaining to quantity of water is to use enough to cover the whole bird. Other ingredients are at your discretion.
A couple of other quick tips:
-Make sure that you remove the neck and giblets from inside the bird before brining!
-Rinse the bird with cold water, inside and out, before brining.
-This is a personal preference, but I live in a city where the water is heavily chlorinated. I prefer to use filtered water or spring water for brining.
Hope this has been helpful!
This is Alton Brown's roat turkey recipe that incorporates a brine. I've used it before and have gotten rave reviews -though i did my aromatics a bit differently, as i didn't have some of those things. Not salty at all, just good.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving