Does anyone else brine their turkey, ham, roast, etc for the holidays? I'm thinking of marinating my turkey in a brining solution for a day or two before I cook it. I've got pickling salt and pickling spices leftover from canning season. I don't have any oranges or anything yet tho. I have vinegar and white wine. Plenty of garlic. IDK I will figure something out.
I wouldn't experiment doing something I've never done for the holidays, I usually after cleaning my turkey. I rub mayonnaise over the entire bird and season for my taste laying the turkey over sliced oranges Lemon and a large onion tent with foil and cook at 370 for about 2hrs and remove foil for an additional 45mins, time depends on weight of turkey j
Never tried brining. I usually do the dressing separately; put mandarins whole and onion inside; use stick proof foil on the top; cook at 450 for recommended time; uncover for last 15 to 20 minutes. Ends up super moist, with all juices inside foil; and browned beautifully. No basting except when uncovered, or pan to clean up works for me.
Interesting guys. I had never heard of this thing with oranges. I went to Thanksgiving Saturday at my fiance's dad's and his turkey was really moist and good flavor. He said he brined it for 2 days and told me his recipe. He used oranges too. Never heard of that. I honestly never eat turkey, I leave that to my mom to cook, so of course it's dried out and awful I think she just sticks it in the oven with butter and covers it.
I've always preferred Christmas dinner because we have ham instead. My mom usually makes chicken and dumplings too.
I somehow left out the part that the entire bird is wrapped tightly in heavy duty foil, which keeps all the moisture contained. I leave the mandarins whole to add the fragrance, but not sweeten the drippings/juices/gelatin. .
I brined some chicken but then I added too much salt afterward and it was definitely too salty. Perhaps just the brining and then season with pepper and garlic powder after may work better.
Just happened to catch a master chef talking about brining. Seems it breaks down some of the tendons and such. The brine has the turkey release its juices, as the salt enters. The citric acid may be the reason for the added tenderness.
IDK lol turned out the turkey I bought was already in a brining solution. I just grabbed the turkey that was the poundage mom wanted.
I'm honestly glad Thanksgiving is over. It was a pretty terrible one.
I've always preferred Christmas dinner because we have ham instead. My mom usually makes chicken and dumplings too.
I'm honestly glad Thanksgiving is over. It was a pretty terrible one.