November 27, 2012 7 Comments
Sean suggested brining the Thanksgiving turkeys. After blegging for advice on Facebook we tried that this year using Alton Brown’s recipe. They were delicious. My wife said it was the best her oven-roasted turkeys had ever tasted.
On Facebook Melody Byrne said she and Chris cooked their fried turkeys that way, too, so I brined the turkey for the infrared fryer. It was good, though I couldn’t tell much difference compared to the way it usually tastes with a butter injection – it’s always moist. The gravy made from the drippings was good as always, if a little on the salty side.
Next year I’m going to go use the butter injection for the fried turkey and brine the oven bird. BOB W.
Tom Girsch told me that you can play around with the brine recipe to taste, but that it’s important to keep the ratio of liquid (including melted ice) to salt and sugar constant. Good to know.