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Old 11-21-2011, 04:01 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by vailpass View Post
Yes, apple juice adds a little sweet to it. The oranges provide the citric acid that breakso down the protein so it accepts/retains moisture.
Then you burp and sleep.
It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice.

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.
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Old 11-21-2011, 04:03 PM   #2
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Originally Posted by Fire Me Boy! View Post
It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice.

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.
They sure as hell smell good. To each his own. I use fresh herbs instead of the dried FWIW.
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Old 11-21-2011, 05:18 PM   #3
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Originally Posted by Fire Me Boy! View Post
It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice.

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.
FMB-IIRC you know your way around the kitchen. Do you cook a turkey? If so, what do you do?
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Old 11-21-2011, 06:55 PM   #4
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FMB-IIRC you know your way around the kitchen. Do you cook a turkey? If so, what do you do?
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.
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Old 11-21-2011, 07:01 PM   #5
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Quote:
Originally Posted by Fire Me Boy! View Post
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.
All of this!


try the onion soup instead(or addition to) of the veg stock...
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Old 11-21-2011, 07:22 PM   #6
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My wife refuses to have a vegan Thanksgiving, so we're going carnivore for a day. We're doing the dry-aged, butterflied, herb-brined turkey thing... like the folks in Chinatown do Peking duck but with a turkey instead.
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Old 11-21-2011, 07:36 PM   #7
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My wife refuses to have a vegan Thanksgiving, so we're going carnivore for a day. We're doing the dry-aged, butterflied, herb-brined turkey thing... like the folks in Chinatown do Peking duck but with a turkey instead.
i'm doing my best to hide my disgust in this post.
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Old 11-21-2011, 07:40 PM   #8
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i'm doing my best to hide my disgust in this post.
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Why? Peking turkey comes out moist with a tasty, crispy skin:
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Old 11-22-2011, 12:31 PM   #9
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Originally Posted by Fire Me Boy! View Post
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.
Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?
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Old 11-22-2011, 12:36 PM   #10
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Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?
is it wireless? someone gave me one for Christmas a couple years back it's still in the box out in the garage. never even opened it up. don't know why i never even tried it out.
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Old 11-22-2011, 12:41 PM   #11
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is it wireless? someone gave me one for Christmas a couple years back it's still in the box out in the garage. never even opened it up. don't know why i never even tried it out.
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They make them wireless. the one I got from Amazon yesterday has a small wire attached to the probe on one end that comes out the side of the oven into the base, which attaches magnetically to the oven or can sit on the counter. If you have a wireless new in the box it might be fun to see how it works?

In theory it keeps you from opening the oven door and letting heat out. We'll see what happens. A couple hours and whiskey/waters into it I may pull the probe out and say something stupid to my wife about it.
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Old 11-22-2011, 12:52 PM   #12
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They make them wireless. the one I got from Amazon yesterday has a small wire attached to the probe on one end that comes out the side of the oven into the base, which attaches magnetically to the oven or can sit on the counter. If you have a wireless new in the box it might be fun to see how it works?

In theory it keeps you from opening the oven door and letting heat out. We'll see what happens. A couple hours and whiskey/waters into it I may pull the probe out and say something stupid to my wife about it.
i'm thinking an uncle gave it to me when we were building our house. we were living in a garage/shed we'd built into an apartment so we could be right on the property while we were building. had a microwave, but no stove, so i pretty much cooked supper every night out on the grill. i guess his thinking was, i could tell when shit gets done instead of going outside in the snow and opening up the grill.

i just never really thought it was any handier than just stepping outside to check stuff. place was pretty small.
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Old 11-22-2011, 12:44 PM   #13
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Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?
Not sure what you mean by "in oven"? As in, you put the probe in the turkey and then trail the wire out? Yeah, I use those all the time. Love 'em.
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Old 11-22-2011, 12:51 PM   #14
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Not sure what you mean by "in oven"? As in, you put the probe in the turkey and then trail the wire out? Yeah, I use those all the time. Love 'em.
Exactly. Been hearing they are the way to go so I had the Amazon machine send one to me.
Where do you place the probe: breast or thigh?
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Old 11-22-2011, 01:00 PM   #15
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Exactly. Been hearing they are the way to go so I had the Amazon machine send one to me.
Where do you place the probe: breast or thigh?
Every cooking show I've ever watched said thigh until last night when Alton Brown said breast. He said shove it in all the way to the bone then pull it back an inch.
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