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| Subject: The classic Chez Panisse brine. |
| Posted by: DurangHoo on Tue Nov 3 2009 8:46:50 PM |
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Message:
For a 12-16 lb bird:
* 2 1/2 gallons cold water * 1 1/2-1 3/4 cups kosher salt * 1 cup granulated sugar * 2 bay leaves * 1 bunch fresh thyme (or 1/4 cup dried) * 1 whole head of garlic, cloves separated and peeled * 5 whole crushed allspice berries * 4 juniper berries, smashed Directions 1. Add the cold water, salt and sugar to a large food-grade container; stir until the salt and sugar have dissolved. Add the bay leaves, thyme, garlic, allspice and juniper berries. 2. If there's enough room in your fridge, place the turkey in a large stockpot (stainless steel, not aluminum, because the salt could cause pitting) or a food-grade bucket (available at some bakeries and restaurants for a nominal charge). You can also use a plastic oven-roasting bag (be sure to double or triple them since they can break) or XXL Ziploc bag. 3. Pour in enough brine so all the bird is covered. (If using a bag, pressing out extra air makes this easier. Seal the bag securely with kitchen twine or the plastic tab seals that come with the bags. Set the bag in a wide bowl or a roasting pan to stabilize the bird and catch any leaks.) Refrigerate on the bottom shelf of your fridge for 12 to 24 hours but no more; it can get mushy if left longer. 4. If the fridge isn't an option, use a picnic cooler to hold the bird-in-a-bag. Surround it with ice or freezer packs, and remind yourself to check on it frequently, because the temperature inside the container needs to be below 40 degrees the whole time (use a refrigerator or instant-read thermometer). When you're ready to roast the turkey, remove it from the brine and rinse it well inside and out with cool water. Use a mild bleach solution (1 teaspoon bleach to 1 quart water) to clean your sink and counters afterward to prevent cross-contamination of bacteria. 5. The brine will do all of the seasoning, so don't salt the turkey after brining; also don't add salt to your stuffing if you plan to put it inside the bird. Some of the salt from the brine remains in the cavity and can season the stuffing. To be safe, some cooks recommend baking the stuffing separately. 6. Ditto for the gravy: You can make gravy using the drippings, but don't add any salt until you taste it first. You will probably need little or none. If you need to extend the gravy with chicken broth, only use low-sodium or unsalted broth or the gravy could become too salty. Or just add water. 7. Watch your timing because a brined turkey cooks faster than a nonbrined one. Use a meat or instant-read thermometer to determine when it's properly cooked |
| Current Thread: |
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It's November... Post your best turkey brining recipe here! -- GtownHoo Tue Nov 3 2009 5:38:15 PM |
The classic Chez Panisse brine. -- DurangHoo Tue Nov 3 2009 8:46:50 PM |
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Thanks! I've always wanted to go to Chez Panisse, -- GtownHoo Tue Nov 3 2009 9:06:57 PM |
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It is the simplest, and in many ways, the best brine. -- DurangHoo Tue Nov 3 2009 9:15:13 PM |
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Dallas food scene goes a few ways... -- GtownHoo Tue Nov 3 2009 9:25:32 PM |
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This will date me. -- DurangHoo Tue Nov 3 2009 9:35:48 PM |
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Billings - my brother lives there. Pretty place. -- GtownHoo Tue Nov 3 2009 9:44:22 PM |
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Do you fish? -- DurangHoo Tue Nov 3 2009 9:55:56 PM |
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I don't, but I wouldn't mind getting a guide and trying some fly fishing one day -- GtownHoo Wed Nov 4 2009 10:38:19 AM |
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Fennel and mustard brine. -- DurangHoo Tue Nov 3 2009 8:53:13 PM |
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Maple and apple cider brine. -- DurangHoo Tue Nov 3 2009 8:55:42 PM |
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Honey and chili brine. -- DurangHoo Tue Nov 3 2009 8:57:24 PM |
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Beer, chili, sage and garlic brine. -- DurangHoo Tue Nov 3 2009 9:01:00 PM |
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If you want to bbq the bird... -- DurangHoo Tue Nov 3 2009 9:11:54 PM |
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I couldn't disagree more... -- The Hook Wed Nov 4 2009 3:12:06 PM |
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Hah, that is a Thanksgiving I would actually enjoy attending, let's hope they -- DoubleHooinFL Tue Nov 3 2009 9:35:32 PM |
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Aren't they generally about a cup of salt per GALLON (or a quarter cup per -- southdenverhoo Tue Nov 3 2009 6:41:29 PM |
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Isn't that ratio for kosher salt? Less salty than table salt. -- Old Dorms Rule! Tue Nov 3 2009 8:08:14 PM |
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Chefhoo posted a real good one last year around Thanksgiving ** -- oldschool Tue Nov 3 2009 5:45:41 PM |
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Clarification, Gtown. Brine recipe or entire turkey prep recipe? ** -- DurangHoo Tue Nov 3 2009 5:44:09 PM |
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Either or, but I'm really just looking for -- GtownHoo Tue Nov 3 2009 5:57:10 PM |
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Post em all DurangHoo, I'm going to have to do Turkey this year, I usually do -- DoubleHooinFL Tue Nov 3 2009 5:56:03 PM |
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Have you got your wine list ready? -- DurangHoo Tue Nov 3 2009 9:28:41 PM |
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Deal, and ANYTIME my friend, I just finished posting to your "Richmond" visit -- DoubleHooinFL Tue Nov 3 2009 9:51:23 PM |
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Let's talk wine as you finalize your menu. -- DurangHoo Tue Nov 3 2009 10:03:40 PM |
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We're about 2 hours or so north of Delray, PLEASE keep me posted - would love to -- DoubleHooinFL Tue Nov 3 2009 10:11:35 PM |
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Deal. Probably will be mud season...late April/early May. ** -- DurangHoo Tue Nov 3 2009 10:15:21 PM |
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I smoked two ducks last year, meat was great, skin was a disappointment -- southdenverhoo Tue Nov 3 2009 6:43:24 PM |
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I smoke a turkey every year... Once you get towards the end... -- The Hook Tue Nov 3 2009 6:58:32 PM |
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I've found that grilling on indirect heat does the job pretty well on turkey -- dpc1994 Tue Nov 3 2009 7:47:12 PM |
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Yeah, see my reply to DoubleHoo, I guess I was writing there while you were -- southdenverhoo Tue Nov 3 2009 7:05:59 PM |
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That's surprising, what happened to the skin to make it a disappointment, I -- DoubleHooinFL Tue Nov 3 2009 6:53:37 PM |
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It was rubbery -- southdenverhoo Tue Nov 3 2009 7:03:42 PM |
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Poultry skin and low 'n slow smoking don't mix... -- The Hook Tue Nov 3 2009 6:59:30 PM |
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Do a search. SOmeone posted here last year. -- DnDHoos Tue Nov 3 2009 5:41:21 PM |
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Will the search function really get me that far back in the archives, never had -- DoubleHooinFL Tue Nov 3 2009 5:57:12 PM |
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Didn't work for me... ** -- GtownHoo Tue Nov 3 2009 5:59:39 PM |
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