Re: Brining a turkey

[EMAIL PROTECTED] wrote:

> This isn't brining, this is marinating.  Brine is simply salt water.

It's brining, nitwit.  Did you not see the ingredient 
ONE CUP KOSHER SALT?  Do you not know that soy sauce 
contains a lot of salt?

Marinating almost always involves oil and frequently 
some form of acid, along with herbs and spices.  It's a 
concentrated flavor, and it is usually not done for 24 
hours.

> : Sam Hopkins wrote:
>
> :> Has anyone every gotten success from brining a turkey? Mine have always
> :> turned out lacking flavor. Sorta like diluted turkey. Maybe I'm not using
> :> enough salt.
>
> : Here's a recipe for soy-brined turkey, from last week's 
> : L.A. Times.  I haven't made it, but I think I might try 
> : it at Christmas (I'm not cooking the turkey for 
> : Thanksgiving):
>
> : http://www.latimes.com/features/food/la-fo-thanksrec1nov19165418,0,2250195.story?coll=la-headlines-food
>
> : Recipe: Soy-brined turkey
> :       
> : Time: 6 hours, plus 24 hours brining
>
> : Servings: 12 (with leftovers)
>
> : 1 cup kosher salt
>
> : 3/4 cup tamari or soy sauce
>
> : 1/2 cup sugar
>
> : 1 tablespoon dried thyme
>
> : 1 tablespoon whole allspice
>
> : 2 teaspoons hot red pepper flakes
>
> : 1 teaspoon fennel seeds
>
> : 1 teaspoon cumin seeds
>
> : 1 teaspoon whole black peppercorns
>
> : 8 cloves garlic, peeled and crushed
>
> : 1 (2-inch) piece fresh ginger, peeled and sliced thin
>
> : 1 (16- to 18-pound) fresh turkey, neck and giblets removed
>
> : 1 stick unsalted butter, softened
>
> : Salt, pepper
>
> : 1. Combine the kosher salt, tamari, sugar, thyme, 
> : allspice, pepper flakes, fennel seeds, cumin seeds and 
> : peppercorns in a stockpot large enough to hold the 
> : turkey. Add 2 gallons cold water. Bring to a boil, then 
> : remove from the heat and cool completely. Add the 
> : garlic and ginger.
>
> : 2. Rinse the turkey inside and out. Lay it breast-side 
> : down into the cold brine. Refrigerate 12 hours, then 
> : turn the turkey so that the legs are immersed in the 
> : brine. Refrigerate 12 more hours.
>
> : 3. Heat the oven to 500 degrees. Remove the turkey from 
> : the brine and drain well, then wipe clean; pat dry. 
> : Discard the brine.
>
> : 4. Loosely fill with stuffing. Lay on a rack in a 
> : roasting pan. Rub with soft butter. Season with salt 
> : and pepper. Roast 30 minutes.
>
> : 5. Reduce the heat to 350 degrees. Roast, basting every 
> : 30 minutes with pan drippings, until a meat thermometer 
> : inserted in thickest part of the breast registers 180 
> : degrees, about 3 to 3 1/2 hours.
>
> : 6. Remove the turkey from the oven and spoon the 
> : stuffing into a heatproof dish. Cover the turkey with a 
> : tent of foil and let it sit 30 minutes before carving.