Turkey Thawing.

[bdskelly]

Correct. But even trying to brine to add your flavors will be hard in a enhanced bird. It's already full.

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• bdskelly
• Nov 22, 2016

Sorry Adam. Couldn't resist... <chuckles> b

 

[dirtsailor2003]

My Italian SIL always has Baked Ziti on the TG table but there is still the Turkey and fixin's. My family won't even let me change things up! Same yearly menu or face the wrath...:PDT_Armataz_01_40: ...JJ

Inlaws were supposed to be out of town. We were going to do pizza or left over Chinese (we won't make people work on the holidays).

Plans all changed. Now the wife has to make 3 pies. I have to make three appetizers... honestly I'd rather make the main course.

 

[pc farmer]

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• bdskelly
• Nov 22, 2016

Sorry Adam. Couldn't resist... b

Ha Ha Ha

 

[magnus]

I don't think the answer's changed in the last 4 posts, M.  Be willing to bet that the answer's still no need to brine an already enhanced bird unless you want a particular salt and/or flavor, but I may be wrong....

Understood. Thanks for repeating the same answer for a fifth time. I wasn't sure the first 4 times.

 

[chef jimmyj]

I always brined Natural birds, the few I could get. Brining Enhanced Birds works IF you know what salt level and flavor you want. For instance...I brine at 1/2 Cup Morton Kosher per Gallon Water, with seasoning. I know I like that salt content. If the Factory enhanced with More Salt than I use, the factory salt comes out and there is a Back and Forth until of salt and flavor until it settles close to what I like. If my Brine is saltier then the enhancement, the salt and flavor works it's way IN, again until balanced. 

In general, Enhanced birds are pretty good and a Rub mixed with Butter or Bacon Grease under and on the skin is all you need. Last year and this year I will Inject a mix of Homemade Turkey Broth, my Fav Rub and Butter. Guarantees I get exactly the flavor profile and Salt I want to the bone...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.  Add 1T Kosher Salt if the bird is not Brined.

 

[SmokyMose]

My Italian SIL always has Baked Ziti on the TG table but there is still the Turkey and fixin's. My family won't even let me change things up! Same yearly menu or face the wrath...:PDT_Armataz_01_40: ...JJ

The Mrs grew up Pittsburgh Italian and she assures me that most meals no matter what they are (including Thanksgiving) always include a side of spaghetti. Her sisters still do it...

 

[bdskelly]

Understood. Thanks for repeating the same answer for a fifth time. I wasn't sure the first 4 times.

Now this is funny!  Point to Magnus! b