| Getting together with family and friends for a BBQ is | | | | doing it yourself consider a turkey that is labeled |
| always a good time. And, for a number of reasons | | | | "enhanced" "basted" or "self-basting." |
| the food can be extraordinary. | | | | 2. You Have a Bucket and a Bird |
| Recently, I was asked about the smoker that made | | | | If you want to take control of the brining process |
| our turkey so good. Our guest hadn't had juicy, | | | | yourself, it really isn't difficult. It does take time and |
| flavorful, and tender turkey like that before - ever. | | | | space. The good thing about brining the turkey |
| And he was willing to splurge on a smoker to get | | | | yourself is the fact that you have complete control |
| similar results. | | | | over the process. You can add the flavors that you |
| After we discussed smokers, and shared cooking | | | | like and omit any that you don't care for. |
| techniques it turned out that he didn't need to buy a | | | | To make a brine, use a food grade container and mix |
| new piece of cooking equipment, he just needed to | | | | a solution, by weight, of 25 parts water to 1 part |
| add a technique to his cooking. He even knew about | | | | salt. If you wish to add sweetness, add half as much |
| the technique, but he hadn't considered it for outdoor | | | | sugar as salt. Also, add any other flavors that you |
| cooking. | | | | like such as onion, lemon, carrots, herbs and spices. |
| His missing technique was brining. | | | | To maintain a safe temperature, cool the brining |
| The process of brining a turkey is becoming more | | | | solution to 40 degrees F or 4 degrees C. Place the |
| common as cooks become aware of the significant | | | | turkey in cooled brine and refrigerate, with the |
| difference it makes to the texture and flavor of the | | | | turkey submerged in the brine, for 12 to 24 hours. |
| bird. Every year around Thanksgiving we are | | | | 3. You Don't Have a Bucket but You Need to Brine |
| reminded that this technique will improve our turkey. | | | | This is a job for dry brining. Dry brining is really just |
| But during the warmer months, we may forget the | | | | pre-salting and it does the same thing as traditional |
| value of brining. | | | | brining. Salt moves into and back out of the meat |
| Whether it is smoked, grilled, or deep fried - outside, | | | | carrying with it other flavors that are mixed with the |
| or roasted in the kitchen, the consensus is that | | | | salt. For dry brining use about one tablespoon of salt |
| turkey tastes better if it has been brined. So, if you | | | | for every 5 pounds of turkey. Salt the turkey inside |
| want to take your smoked turkey to the next level, | | | | and out and add herbs and spices inside and out. |
| add brining as a step in your recipe. | | | | Place the turkey in a food grade plastic bag and close |
| What follows are three ways to get a brined turkey | | | | the bag. Refrigerate the turkey, in the bag, for 24 to |
| ready for your outdoor celebration. And, remember | | | | 48 hours. |
| the brining techniques work for all poultry as well as | | | | It is important that the turkey is in a closed plastic |
| for cuts of pork. | | | | bag so that the juices pulled from the turkey by the |
| 1. No Time but You Need Brine | | | | salt don't just evaporate and dry out the turkey. So, |
| You can buy a turkey which has already gone | | | | incorporate brining techniques whenever you are |
| through a brining process or some type of pre-salting. | | | | cooking poultry - indoors or out. It will make your |
| These turkeys have already been treated with salt, | | | | turkey, chicken, duck, and even pork all the better. |
| so additional brining might make the bird too salty. If | | | | And, it might save you the cost of a new smoker. |
| you want some of the benefits of brine without | | | | |