Welcome to BIG SHOTS – BC's Friendliest Outdoor Forum.

It looks like you haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members and much more.

Register Log in

Turkey Brine

Thread starter Banned #1

Fear No Deer

Former Member
Messages
0
Likes
0
Well boys and gals seeming I will be away for the holidays I am having a big turkey feast tonight with all the inlaws and outlaws and some just a little insane are invited as well. I put my bird or as I call it TURKZILLA a 33 pound bird and making about 4 pounds of stuffing this morning to go in before it hits the oven. Back to my point I love doing a Turkey Brine it keeps them so much more moist, so give it a try if you already have not tried brining a Turkey, I use allrecipes website for my brine how bout you guys ? To Brine Or Not :not sure:
 

BCROB

Modifier........
Messages
5,674
Likes
5
Location
Crawford
Sounds good Chris !!! Not really in the spirit of things yet but this certainly has the taste buds goin !!
have a great dinner tonight !!
 
Thread starter Banned #3

Fear No Deer

Former Member
Messages
0
Likes
0
Just a quick note I was saving this one for the bet Dan and I had with Mike busting he's out of town I guess he will be getting one the size of a chicken from me :Heh, heh, heh:
 
Messages
1,906
Likes
32
Location
The Peace area
I brine our birds (chicken and duck, not a fan of turkey) in a salt, sugar, water, soya sauce recipe, then usually smoke it.

That is what we will be having on the 25th, along with homemade perogies, cabbage rolls and veggies.

Cheers

SS
 
Thread starter Banned #6

Fear No Deer

Former Member
Messages
0
Likes
0
Well Turkey turned out great but 1 1/2 hours before dinner for 16 my dishwasher thought it would be a good idea to break and flood me out:mad: anyone know a good plumber ? 10 minutes later I get a call that the Wired Monk at 60th in Surrey is getting flooded out:mad::mad: lucky enough one of the boys took care of it for me :good on ya:. Well after all the events was a great dinner with family.
 
Thread starter Banned #8

Fear No Deer

Former Member
Messages
0
Likes
0
Well thought I would bump this one up again just took my bird out of the brine now going to let it sit in the cooler overnight, another big bird for tomorrow to share with friends and family.
 

Mark

Well-Known Member
Messages
652
Likes
0
Location
Vancouver, BC
We: Dry brine with just salt for 24 hours, wash and dry well, inject butter infused with garlic and deep fry the turkey. 13lb bird takes about 45min :Here's To Ya:
 
Thread starter Banned #11

Fear No Deer

Former Member
Messages
0
Likes
0
Well it's that time of year again to bring this back up, going to pull my bird out of the freezer soon and get my brine ready.
 
Thread starter Banned #13

Fear No Deer

Former Member
Messages
0
Likes
0
Dan my mother asked me for my brine last year now half the people in the building she lives in are using it, way more flavour and way more juicy got to love it.
 
Thread starter Banned #17

Fear No Deer

Former Member
Messages
0
Likes
0
[h=1]Turkey Brine[/h]


  • Prep
    5 m
  • Cook
    15 m
  • Ready In
    8 h 20 m

Recipe By:SHERI GAILEY
"This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey."
[h=2]Ingredients[/h]
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage

  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water
[h=2]Directions[/h]
  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 12/21/2016

Hmm. It looks like

- - - Updated - - -

Yes I did manage to copy and paste without any help :Yee Ha:
 

philcott

Mucho Gusto
Messages
5,051
Likes
228
Location
Victoria
I'll be up to my elbows in turkey tomorrow afternoon. A farm where I have a goose permit does turkeys. I have been helping them process for about 5-6 years. Lots of work but I appreciate my access to the farm. I also get to take one bird home for myself.

My guess is we'll be doing around 75 birds.
 
Thread starter Banned #19

Fear No Deer

Former Member
Messages
0
Likes
0
Well got my brine ready so tonight I will put the 12 kg bird into it so it can soak overnight on the deck, also started my bread/sausage stuffing.
 

Users who viewed this discussion (Total:0)

Top Bottom