Okay, I forgot to take my 20 pound turkey out of the freezer and people are coming tomorrow. I read somewhere you can put turkey in brine to thaw for 24 hours and it is marvelous. Is that right?
Does brining a turkey really work?
|by Anonymous||reply 58||November 25, 2021 10:08 PM|
Brining is a lot of unnecessary work that is kind of on the way out.
However, some, like Benwick, say there is no reason to brine at all. “I don’t brine my birds, because I like my birds to taste like birds, not like watered-down birds,” J. Kenji López-Alt wrote in Serious Eats. “Even advance salting is not a necessary first step. I see it more as a safeguard against overcooking. It provides a little buffer in case you accidentally let that bird sit in the oven an extra 15 minutes.”
|by Anonymous||reply 1||November 24, 2021 12:55 PM|
Only one way to truly find out
|by Anonymous||reply 2||November 24, 2021 12:57 PM|
[quote] Only one way to truly find out
Starting a DL thread and waiting for the responses? I agree.
|by Anonymous||reply 3||November 24, 2021 1:00 PM|
Good luck, OP.
Remember... it's just turkey.
|by Anonymous||reply 4||November 24, 2021 1:01 PM|
|by Anonymous||reply 5||November 24, 2021 1:09 PM|
OP, don't worry. There are more turkeys in the shop, you know?
|by Anonymous||reply 6||November 24, 2021 1:10 PM|
Save it for Christmas and go buy a fresh turkey (or two small ones) today. Brining will not speed up defrosting and your turkey will be frozen solid tomorrow.
|by Anonymous||reply 7||November 24, 2021 1:11 PM|
R3 Yes, of course, wanting authentic help from DL posters is definitely the smartest way!
|by Anonymous||reply 8||November 24, 2021 1:12 PM|
I have no idea if this will work but try filling the bathtub with cold water and put the turkey in it. Change the water every 30 minutes. I don't know how many times you will need to do this as it's a 20 lb turkey. I know this method works well to quickly defrost a chicken. The link below from Butterball provides some info.
Good luck and gobble, gobble!
|by Anonymous||reply 9||November 24, 2021 1:16 PM|
[comment] [R3] Yes, of course, wanting authentic help from DL posters is definitely the smartest way!
I find that the DL is a wonderful vestibule of interesting information. Brining turkeys is right in the DL wheelhouse of information.
|by Anonymous||reply 10||November 24, 2021 3:13 PM|
r7, has it right, best be safe. I'm roasting my bird the way Dan does it here....
|by Anonymous||reply 11||November 24, 2021 3:17 PM|
Ok Op, let's look at your options, unless you put the turkey back in the freezer as suggested. Leaving the turkey out to defrost is a bad idea. By the time the giblets are thawed the meat under skin will have been raw poultry sitting out for hours at room temperature. You know what that means, salmonella. Dumping the turkey in plain, cold running water does the same thing, only slower. The fact that there is so much salt in the brine does keep the chances of salmonella down, but keep it in the fridge until you cook it.
|by Anonymous||reply 12||November 24, 2021 3:18 PM|
I'd go buy another, unfrozen turkey, or a couple chickens, and leave that one in your freezer for another time. Bad planning, OP.
|by Anonymous||reply 13||November 24, 2021 3:22 PM|
If you put the turkey in cold water you can thaw the turkey in about 10 hours. Get to it, and refresh the water on a regular basis.
|by Anonymous||reply 14||November 24, 2021 3:22 PM|
When are you serving?
Defrost in cold water as advised until you go to bed and then leave it in the fridge overnight. There will probably still be some ice in the cavity come morning, but there usually is.
|by Anonymous||reply 15||November 24, 2021 3:24 PM|
OP, just use the Defrost function on your microwave.
It might drip a bit. But you can totally mop it up with a couple of bath towels.
|by Anonymous||reply 16||November 24, 2021 5:49 PM|
Why torture yourself every TG with cooking something that doesn't really taste look and creates more leftover to deal with?
|by Anonymous||reply 17||November 24, 2021 6:46 PM|
I love turkey. I don't mind, ONCE a year, cooking a big bird and having lots of leftovers till Christmas.
|by Anonymous||reply 18||November 24, 2021 7:25 PM|
|by Anonymous||reply 19||November 24, 2021 7:46 PM|
I know wet brining is out of fashion, but I really enjoy the flavor.
|by Anonymous||reply 20||November 24, 2021 7:58 PM|
I hate brining. I do find the meat tastes wet. I tried it and am no longer a fan.
|by Anonymous||reply 21||November 24, 2021 7:58 PM|
Brining my own tonight, food fashion can go fuck itself.
|by Anonymous||reply 22||November 24, 2021 7:59 PM|
R18, I feel the same way. I have 7-9 turkey breast so I will be eating turkey on Christmas and probably the rest of the week. I felt the same way about Mom's spiral ham every Christmas. We only ate ham on Christmas. I was usually on vacation the week between Christmas and New Year's so I ate ham or ham and cheese omelets for breakfast most of that week.
|by Anonymous||reply 23||November 24, 2021 8:12 PM|
I love turkey. I could eat it Thanksgiving, Christmas and Easter. Love it.
|by Anonymous||reply 24||November 24, 2021 8:13 PM|
I skipped brining it last year and it was really dry. You really need to brine, to ensure the white meat is not dry.
|by Anonymous||reply 25||November 24, 2021 8:23 PM|
I roast mine covered, usually with the breast covered in olive oil or butter soaked cheesecloth. I finish the roasting with the lid off for the last hour. Never had any problems with dryness. I have also heard people roasting the bird upside down, so the juices stay in the breast.
Most people roast too high and too long, in my experience. Turkeys today can roast at 325.
|by Anonymous||reply 26||November 24, 2021 8:26 PM|
We bought a brined turkey a few years ago. It was juicy but tasted weird, the meat wasn't slimy but it sort of felt that way compared to the usual dry white meat.
|by Anonymous||reply 27||November 24, 2021 8:28 PM|
I suggest you leave it in the freezer for another time and go out ASAP to try to find a non frozen turkey or better yet one that's already been prepared. If you can't find such a big one go for two smaller ones. You'll have more drumsticks that way too. No way will you be able to thaw and get a 20 lb turkey ready for tomorrow. You'll be looking at food poisoning.
|by Anonymous||reply 28||November 24, 2021 8:32 PM|
|by Anonymous||reply 29||November 24, 2021 8:35 PM|
I agree with R18.
|by Anonymous||reply 30||November 24, 2021 8:45 PM|
Martha Stewart was on the Today Show this morning. Her suggestion was to soak a white cotton t-shirt in butter and white wine (I don't remember if there was any seasoning in the mixture). Drape the t-shirt over the turkey breast and cook normally. She said it's almost as good as using a cheese cloth. I would guess you would remove the t-shirt at some point so that the skin can get at least brown.
|by Anonymous||reply 31||November 24, 2021 9:00 PM|
OP, are you ardorkably ditzy? If so, you can get away with serving your guests sliced turkey from the deli counter and telling them all about "forgetting" to thaw the turkey in time. They will be delighted and think you're cute!
|by Anonymous||reply 32||November 24, 2021 9:05 PM|
What about cooking a bird on a rack or not. I always seem to get a soggy bottom, but I wonder if it will drain better on a rack?
|by Anonymous||reply 33||November 24, 2021 9:05 PM|
Oh, honey, back in the day whenever I get a soggy bottom, I drained it on a rack. Especially, at the baths.
|by Anonymous||reply 34||November 24, 2021 9:06 PM|
If your turkey meat is dry, you're doing it wrong. Roast with the breast side down. Turn it over to brown at the end. Or not.
Yes, use a rack. My roasting pan came with one that has handles to pull the bird, rack and all, up and out.
|by Anonymous||reply 35||November 24, 2021 9:09 PM|
That’s a new one r321. I don’t have a spare t-shirt, but I’m going to try Martha’s method with a couple of pairs of jockey shorts.
|by Anonymous||reply 36||November 24, 2021 9:15 PM|
Yes !!!!! Brine brine brine = delicious turkey, you will know why people dont like turkey if u dont brine it. !!!!
|by Anonymous||reply 37||November 24, 2021 9:16 PM|
If u can fit it into your microwave there is a chance.
|by Anonymous||reply 38||November 24, 2021 9:17 PM|
I have a question about cooking a small frozen butterball Turkey breast. The directions are extremely confusing, vague and seem to leave a lot up to the customer.
At this point the Turkey is still frozen but it needs to be cooked in 24 hours. It says you can cook it frozen, but should I? Or should I thaw it out now and cook it tomorrow afternoon? How best to thaw? I have never cooked anything in the oven before besides pizza. This is a first.
Is this ok to post here or do I need a separate thread?
|by Anonymous||reply 39||November 24, 2021 9:25 PM|
OP, shave your head and buy a pair of lensless frames. Put some Courtney Love albums on shuffle. Look straight ahead and tell everybody Jesus woke you up in the night and now you're vegan. Make sure your home is stocked like a liquor warehouse, mixers and all. Oh, and with lovely shoes. Good luck.
|by Anonymous||reply 40||November 24, 2021 9:55 PM|
r39 Call the Butterball Hotline.
|by Anonymous||reply 41||November 24, 2021 11:01 PM|
Or just ask Alexa.
|by Anonymous||reply 42||November 24, 2021 11:02 PM|
|by Anonymous||reply 43||November 24, 2021 11:04 PM|
You could always try... and I know this sounds crazy... cooking it longer...
|by Anonymous||reply 44||November 24, 2021 11:11 PM|
You can cook a turkey from frozen.
|by Anonymous||reply 45||November 24, 2021 11:40 PM|
Brining a turkey results in soggy spongy meat and super-salty drippings - too salty to make gravy with.
If that's your idea of fine eating, have at it.
Otherwise, if you want moist breast meat without brining the bird, just mix up some seasoned butter (salt, pepper, assorted snipped fresh herbs or a small spoonful of poultry seasoning). Take a large serving spoon and slide it upside down between the skin and the breast to loosen and lift the skin from the meat. Once it's all loosened, get in there with your butter and lube it up good. Spread more butter on top of the skin. Put it in the fridge overnight or at least for several hours to dry the skin a bit.
That will result in nice moist breast meat with deliciously browned, crispy skin.
|by Anonymous||reply 46||November 25, 2021 1:02 AM|
I find brining makes everything taste like ham, and it ruins the drippin's.
|by Anonymous||reply 47||November 25, 2021 2:45 AM|
[quote]get in there with your butter and lube it up good
I want to cook it, not fist it!
|by Anonymous||reply 48||November 25, 2021 2:53 AM|
Speaking of which ...
|by Anonymous||reply 49||November 25, 2021 2:54 AM|
why are you all buying frozen turkeys?! just get a fresh one and you don't have to worry for days about defrosting and salmonella poisoning,
|by Anonymous||reply 50||November 25, 2021 7:25 AM|
Today's the day!!!!!!
|by Anonymous||reply 51||November 25, 2021 1:07 PM|
I'm brining myself ... in vodka.
|by Anonymous||reply 52||November 25, 2021 3:44 PM|
Cook something from here!
|by Anonymous||reply 53||November 25, 2021 5:42 PM|
Don't the white and dark meats cook (get "done") at different temperatures? (Dark meat requires more cooking; white meat gets overcooked & dry in the process.)
If I'm ever again responsible for a turkey, I'd cook the white and dark meats separately.
|by Anonymous||reply 54||November 25, 2021 9:03 PM|
[quote] WHET turducken?
A gimicky waste of turkey, duck, and chicken.
|by Anonymous||reply 55||November 25, 2021 9:07 PM|
Turducken has nothing on the cherpumple.
|by Anonymous||reply 56||November 25, 2021 9:09 PM|
Moving this into personal care, I hereby invent the pimpstyboil.
Let the Youtube videos commence.
|by Anonymous||reply 57||November 25, 2021 9:13 PM|
Okay, I did it. I brined it and everyone ate it. We shall see tomorrow if everyone is still alive. Thanks to all!
|by Anonymous||reply 58||November 25, 2021 10:08 PM|