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farmbrewernw · 11-04-2008, 12:12 AM

I know it's a little early to start thinking of Thanksgiving but I like to plan ahead. Anyone have a good recipe for brining a turkey? I thought I read about someone using hard cider in their brine (could possibly use Edwort's Apfelwein). Also can you deep fry a brined turkey? I had really good luck last year with deep frying it was a real crowd pleaser.

BrianP · 11-04-2008, 03:28 AM

This should work: Good Eats Roast Turkey Recipe : Alton Brown : Food Network

Deep frying should be fine. I've never deep fried one, but there's no reason it wouldn't work. Just dry it off well since water in hot oil causes splattering.

**Coastarine** · 11-04-2008, 03:30 AM

I have my concerns about deep frying a brined turkey, like Brian said make sure it is dry.

zoebisch01 · 11-04-2008, 02:00 PM

Yeah, hang it and put a fan in front of it for about 2 hrs. You don't have to worry about spoilage if it has been brined, at least not in that short of a time. Water and hot oil, youch! Instant vaporization.

**TexLaw** · 11-04-2008, 02:18 PM

Alton's recipe up there works very well. I also like his orange juice brine:

Alton Brown Orange Juice Brine

1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, one pork butt, or about one tenderloin. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine. If I don't use the Ziplock baggies, I put everything in a food grade plastic bucket.

I regularly leave meat in this brine overnight with great results, and I do not hesitate to leave it over two nights.

TL

farmbrewernw · 11-04-2008, 04:24 PM

Thanks for the suggestions, I'm thinking the orange juice brine sounds tasty. I'll definitely be drying the turkey water and hot oil don't mix well.

Laurel · 11-04-2008, 04:48 PM

I made his regular non orange juice brine and my turkey was epic. It also helped that we used hypodermic needles to inject butter into it (the good thing about having a mom in the healthcare industry).

**r2eng** · 11-04-2008, 05:26 PM

+1 on Alton Brown's brine(s)... I brine before smoking (the turkey, that is!).

Aubie Stout · 11-04-2008, 08:28 PM

Try Here

and Here

Natas · 11-04-2008, 08:35 PM

Here's the brine I use, then after a couple of days in the brine I'll throw it on the smoker:
Beer Brine

4 Quarts Beer (I'll use a good homebrewed bock or even a pils works well)
4 Quarts Ice or Water
2 Cup Kosher Salt
1 Cup Sugar
4 Bay Leaves
3 BunchsThyme, fresh
3 Yellow Onion, peeled and chopped
3 Stocks Celery, sliced
3 Carrots, peeled and sliced
2 Lemon, quartered
4 Garlic Cloves, peeled and sliced