ATOT Cooks............. a question.............

[Aquaman]

I am seriously thinking of making aTurducken and I wonder if anyone has any tips on "brining" poultry?

Cheers,
Aquaman

 

[Orsorum]

OMG that makes me hungry. I'll brine your poultry for you. 🙂

 

[habib89]

umm... i think it's 1:1.. one cup of salt per one gallon of water... also, use kosher salt.. pretty simple.. easy to find on google, as i'm sure there's tons of sites

 

[Chronoshock]

FOOOOOOOOOOOOOOOD

 

wtf is a turd ducken?

 

[element]

I always knew tyler durden was a chicken

 

btw, i read the titles as "ATOT Cookies.........a question"

 

[dc]

if you're using normal tablesalt instead of kosher, use less.

 

[Aquaman]

Originally posted by: dc
if you're using normal tablesalt instead of kosher, use less.

Kosher & sugar & whatever herbs you want.

Check out google.,......... they have lots of sites.

Cheers,
Aquaman

 

[Aquaman]

Originally posted by: Orsorum
OMG that makes me hungry. I'll brine your poultry for you. 🙂

Eh......... I don't need your salt solution :Q

Cheers,
Aquaman

 

[Aquaman]

Good Night Bump.

Cheers,
Aquaman

 

[Chronoshock]

Good night, I like turkey and I wish I was eating it...oh man so tired

 

[Pliablemoose]

I've done it a couple of times, but quit when I realized you should really only brine poultry if it hasn't already been commercially processed.

If you look @ the ingredients, you'll see commercial suppliers essentially already brine turkeys, chickens & ducks.

It was sort of fun to do though, but I noticed my face felt a little puffy after the last one & realized it was fresh farm bought poultry that should be brined, or you get too much salt.

 

[glen]

I think Brining really helps a lot of different meats.
I have brined lamb, chicken, turkey, duck, and goose.

 

[Ogg]

consult Alton Brown for all of your brining needs !!!

 

[Farvacola]

brining when it comes to poultry, is a 1:1 ratio, but when it involves pork, sugar is sometimes added, and then makes things messy

 

[shenaniganz]

Brines are usually just salt and/or sugar and water. Text

I found a honey brine that I'm going to use for smoking a turkey this week.

 

[nakedfrog]

Inspired by the turducken thread last week, this weekend I made myself a Chiburkey with cheese (also known as a turf'n'turf'n'turf). Fried chicken, hamburger patty, and peppered turkey, with pepperjack cheese. It was quite a tasty sandwich.

 

[yakko]

Go here for some good brining tips as well as recipes you may want to try.

 

[Aquaman]

Morning bump 🙂

Cheers,
Aquaman

 

[everman]

http://www.chefjamie.com/brining_tips.php
She seems to know a lot about it from what I've heard on the radio, try emailing.

 

[AmerDoux]

Brine solution ratio:
1/2 gallon water
1/2 cup white sugar
1/2 cup KOSHER salt (if you dont have Kosher salt use 1/4 cup table salt)
Increase the solution as needed to completely submerge your chicken or turkey.

Chicken Breast: soak for 20-30 minutes
Whole Chicken: soak for 3-5 hours
Turkey: soak for 8-12 hours

Do not exceed the listed maximum time or it will be too salty.

Always rinse the bird off well before you cook.

 

I just saw this on the food channel last night, he used a gatorade cooler to put his turkey in.... Interesting stuff.... To bad my chick does all the cookin.