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Farm Kitchen:  To brine or not brine fluid injected turkey??  |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
 Posted - Nov 22 2011 : 2:45:12 PM
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Ok, so we've decided since it's only the two of us this year to only cook a half of a turkey. So my sweetie brought home the turkey, but it's been injected with some likely hideous fluids called "flavorful juices"  . He said that he couldn't find any affordable turkey breasts that were organic. We are on a very tight budget this year and are having to choose our organic food items carefully.
He wants to brine it, but I'm unsure due to the fluids that were injected into the turkey. I'm afraid that it'll turn out too salty and he thinks it'll be great. I've never had brined turkey, can anyone spare a bit of advice??
Next year I'll be raising my own darned turkeys!
Annika
Farmgirl & sister #13
http://thegimpyfarmgirl.blogspot.com/
http://pinterest.com/annikaloveshats/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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Beverly Gill
True Blue Farmgirl
1114 Posts
Beverly
Marlborough
USA
1114 Posts |
Posted - Nov 22 2011 : 2:55:41 PM
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good ?---I am alone for Thanksgiving,but at Christmas I am having turkey....also considering brining the turkey....anybody give us their experience with brining.
Thank you
Beverly Gill
There's no place like home |
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one_dog_per_acre
True Blue Farmgirl
1572 Posts
Trish
Sandpoint
ID
USA
1572 Posts |
Posted - Nov 22 2011 : 5:51:34 PM
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No brining experience, but I know several people that are hardcore injecters.
“It always looks darkest just before it gets totally black.”-Charlie Brown |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Nov 23 2011 : 04:13:22 AM
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I am trying apple cider brine for the first time this year...I will let you know how it turns out.
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
Don't go with the flow...you are the flow.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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Beverly Gill
True Blue Farmgirl
1114 Posts
Beverly
Marlborough
USA
1114 Posts |
Posted - Nov 23 2011 : 06:10:12 AM
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that sounds so good.....good luck and we will wait to hear.
Beverly
There's no place like home |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Nov 23 2011 : 09:25:38 AM
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| I'm thinking no, because the fluids injected probably already contain salt. |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Nov 23 2011 : 2:45:09 PM
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Well, I ended up putting it in a sugar and brine soak this afternoon, to which I've added black pepper corns, herbs de Provence, lemon and orange peel and a bay leaf. I've decided it will be basted with balsamic vinegar and butter. Hoping that it turns out edible!
Annika
Farmgirl & sister #13
http://thegimpyfarmgirl.blogspot.com/
http://pinterest.com/annikaloveshats/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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walkinwalkoutcattle
True Blue Farmgirl
1675 Posts
Megan
Paint Lick
KY
USA
1675 Posts |
Posted - Nov 24 2011 : 04:09:31 AM
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I'm fairly certain you would've been okay with brining it. Did it come from the store with the flavor injected, or did you use an injector thing?
I brine all my meats (Pork, chicken) for "Get togethers" and I swear by it. I brined this turkey for about 32 hours. I've never brined a turkey that long, but I'm sure it'll be great. I've heard of people brining
JUST MAKE SURE TO WASH THE BIRD OFF BEFORE COOKING!
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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cocina_girl
Farmgirl in Training
18 Posts
Maria
Fayetteville
NC
USA
18 Posts |
Posted - Nov 25 2011 : 06:12:59 AM
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The past three years I've brine my turkey and it has made a difference. This year though I tried dry-brining. It is basicallyy rubbing the turkey with a mix of coarse salt and fresh herbs. I did it 24 hours prior to roasting the turkey. It is simpler than wet brining but I have to admit that although moist, I prefer the wet brining. But if you decide to try dry-brining, remember to do it 24 hours before and then give it another 1 to 2 hours to bring the turkey to room temperature before roasting it.
Best wishes!
Maria
Farmgirl #3030
A Blooming Spirit (http://jsimplylive.blogspot.com)
A Platter of Figs (http://aplatteroffigs.blogspot.com) |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Nov 25 2011 : 07:07:40 AM
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This year I brined a turkey breast because I was sick of having a the turkey sit in the refrigerator and Drew not want more than the breast meat. He is not a fan of turkey soup or stew either. What with it only being the two of us, I'm trying to only buy what we'll eat with as little wast as possible. The turkey was a little on the salty side, but made up for it with the smooth moist dense and flavorful quality of the meat. I'm sold on brining and am not going back 
Annika
Farmgirl & sister #13
http://thegimpyfarmgirl.blogspot.com/
http://pinterest.com/annikaloveshats/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Nov 25 2011 : 5:47:29 PM
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My apple cider brined turkey was delicious! Very moist, even the white meat. I will definately be brining again. I found the recipe on www.allrecipes.com
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
Don't go with the flow...you are the flow.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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Farm Kitchen: To brine or not brine fluid injected turkey?? |
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To brine or not brine fluid injected turkey??
