You're actually looking to "Brine" the Turkey.

Brining is a process of preparing the meat where you usually soak it in a salt water solution.

Side note, if you're ever making shrimp cocktail, brine the shrimp for several hours before boiling them. They will be plumper and firmer than any you have had before.

I'm sure a quick Google search for "brining a turkey" will turn up some easy step by step hits.

Whenever I prepare a solution, I gust use Kosher salt and filtered water. Add salt until it tastes like you took a sip of the ocean.

I've never heard the word 'brime' before this thread so I don't think I'm going to be of much use!

Mars23 said:

How long do you do this for?

A final concentration of 0-8 to 1M (4-6-5.8%) sodium chloride gives maximum water uptake Xiong et.al (2000). Salting out occurs at about 90-100 g/l At higher salt concentrations a reverse effect was observed. Fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix.

MUSCLE FIBER IN PRESENCE OF HIGH SALT CONCENTRATION -- NOTE LATTICE EXPANSION


Chloride ions bind to the filaments and increase electrostatic repulsive forces between them. A crucial factor in swelling is likely to be removal at a critical salt concentration of one or more transverse structural constraints in the myofybril. allowing the filament lattice to expand.

The attached cross-bridges together with the ZM-Z- lines resist swelling

Reference: Offer G and Trinick J, (1983) On the Mechanism of Water Holding in Meat, Meat Science 8: 245-281.

The sort of salt concentration needed to see the dissociation effect biochemically is typically around 500mM salt concentration (150mM being roughly physiological). 150g salt in 1 gallon (3.78 L) is 680 mM. This converts to 5.3 oz salt /gallon of water.

It seems reasonable to suppose that water is held in meat by capillarity, the majority in the interfilament spaces within the myofibrils, but a substantial part in the extracellular space and the spaces between myofibrils. Offer G and Trinick J, (1983)

STANDARD BRINING TABLE:
TYPE OF BRINE COLD WATER SALT SUGAR AMOUNT OF BRINE TIME
BASIC 1 Quart

1/2 cup Diamond Crystal Kosher

1/4 cup + 2 Tablsp Morton Kosher

1/4 cup table salt

Any by Weight = 5 oz. of salt
1/2 cup 1 quart per pound of food not to exceed 2 gallons of brine 1 hr per pound but not less than 3 hrs. or more than 8 hours
HIGH HEAT ROASTING OR GRILLING 1 Quart

1/4 cup Diamond Kosher

3 tablespoons Morton Kosher

2 Tablespoons table
2 tablsp. 1 quart per pound of food, not to exceed 2 gallons of brine 1 hour per pound but not less than 30 min or more than 8 hours.
Reference: Cooks Illustrated -- Basics of Brining -- See below for other Brining Solutions

Just wash the turkey and season it inside and out. What's all this seasoned bath stuff???

johnart said:

It's the science of beating your meat.

For all y'all!!

This is what I'm doing this week...



and you'll learn something...

For all y'all!!

This is what I'm doing this week...



and you'll learn something...

RenHoek said:

That show makes cooking interesting, but he just regurgitates stuff from the McGee book every week. He should at least give some credit.

RenHoek said:

I love ginger but not on my Thanksgiving turkey.

Mars23 said:

Never heard of McGee's... so I suppose he could...

Okay, for the first time in my life I'm hosting Thanksgiving. I usually make side dishes and this is my first year making the turkey. I know you need to Brime it, but I don't know how. Any turkey making suggestions?

Mars23 said:

How long do you do this for?

Good god please don't do this.


All you are doing is filling the turky up with water and stripping the poor bird of any natural flavour it may have once had. This will give the impression of a succulent bird, but render it rather bland.

The secret is first to buy a quality bird, nice hot oven, salt, olive oil and any herbs (thyme is classic) rub the bird all over with the three. Stick a couple of onions (halved) up its arse with some more salt, oil and herbs and cook it. the time will depend on the size but you can tell when a bird is done when you stick a knife between the thigh and the body and the juice should run clear, baste periodically. Pink is ok, cus at that size the bird will continue to cook while you serve.

DON'T OVER COOK IT, and you will have a very succulent and flavorsome thanksgiving.
[Edited 11/24/09 6:58am]

karmatornado said:

Overnight, in a gigantic bucket or tub, & make sure the bird is fully submerged. Cover the top tightly with plastic wrap, and turn over once during the brining process.I always start breast side down, then flip it over when I wake up in the morning.

The brine I generally make consists of ( per each 1/2 gallon of water):

1/2 cup salt
1/2 cup sugar
2 cups apple juice
1 cup dark beer


Before roasting, remove the bird from the brine and rinse thoroughly under cold water. Allow to come to room temperature and make sure the skin is dry.

At this point, sprinkle the bird liberally with onion powder and paprika. Massage the spices onto the skin with 3/4 Cup melted butter or margarine until it is fully covered as if it were in a marinade or paste..

Follow the general instructions you normally would for roasting the bird of your choice.

I actually just brined a chicken for my birthday party Sunday. My guests died....well not literally, but they were actually shocked at how succulent the meat remains. Brining locks moisture into poultry and fowl, making it easier to roast and tastier to serve.

To make a nic glaze for the skin, brush the bird with a thinned out soluttion of

1/2 C bbq sauce (sweet is better than a heavy smoked flavor)
1/4 C melted butter or margerine
1/2 C honey

Thin this mixture out with water and brush the bird liberally with it during the last 20-25 minutes of cooking....

G'luck

johnart said:

I wasn't too sure about that part either... bleah...

RenHoek said:

I'm all for trying new things/flavor combos, but at certain times (like Thanksgiving) I want a straight up traditional turkey.

Not even a smoked one.

johnart said:

Have you ever had a deep fried turkey??? That's some good ass turkey!

Hi Chris.

We're brining our turkey this year, using Alton Brown's method and recipe:

http://www.foodnetwork.co...index.html

There's even a video that shows you how to do it.