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  #11  
Old 11-07-2012, 03:42 AM
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Originally Posted by Chef Matt View Post
The key is to make sure that your turkey is thawed out completely before you start to brine it. Not hard and not expensive at all.
Thank you! Should it be in room temperature?
Or is that just before it goes in the oven?

It takes a long time thawing a turkey.
Mine always use 4 days in the refrigerator and then I have it on
the kitchen bench for hours during the day..
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Old 11-07-2012, 05:58 AM
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Originally Posted by Solice View Post
Thank you! Should it be in room temperature?
Or is that just before it goes in the oven?

It takes a long time thawing a turkey.
Mine always use 4 days in the refrigerator and then I have it on
the kitchen bench for hours during the day..
Mine is usually cold when I do it. And the brine should be sold as well when it starts and room temp by the time you're done and ready to cook.
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  #13  
Old 11-07-2012, 06:19 AM
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Originally Posted by Chef Matt View Post
Mine is usually cold when I do it. And the brine should be sold as well when it starts and room temp by the time you're done and ready to cook.
Alton Brown's recipe actually calls for the turkey to be refrigerated during brining, or add ice to the water and store in a cold area making sure the bird is completely submerged. I recall a food safety expert saying that the salt content of the brine isn't not sufficient to stave off bacterial growth at warmer temperatures. I would avoid letting it come to room temperature.
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Old 11-08-2012, 11:19 AM
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Yes, it's definitely supposed to be kept COLD. It stays in the brine for like 8 hours so it needs to be cold the entire time. If it's cold outside, I just add ice to the brine and leave it on the porch. If it's warm outside, I clear out the refrigerator and put the bucket in there. Always keep it cold!
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Old 11-20-2012, 04:28 AM
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It's only 48 hours till the turkey is going in the oven
and it's still deep frozen.
(after two days in the refridgerator)

Maybe there is no time for brining?
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Old 11-20-2012, 06:14 AM
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I would dry brine the bird. Take the turkey out of the packaging, remove the giblets, give it a good rinse under cool water and pat dry. Then use about 1 tbsp kosher salt per 5 lbs of turkey. Rub the salt all over the skin. Place the turkey in a brining bag and return to the fridge. With about 12 hours left before cooking I would discard the brining bag and let the turkey air dry in the fridge. This will help give a nice dark skin during cooking. Dry brining is becoming the preferred method since it keeps the meat firmer than wet brining.
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Old 11-20-2012, 01:38 PM
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I haven't ever dry brined it but that sounds interesting!

If it were me, I would take it out of the package and run cold water over/through it for a few hours. Just make sure it's cold water. It should help thaw it.
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Old 11-20-2012, 02:07 PM
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I too recommend Alton Brown's recipe I have used it time and again a true delight for your taste buds. I have also tweaked it as well. So feel free to experiment you would be surprised. Also, I have used fresh and frozen (always fully defrosted when I use frozen) but both come out wonderfully. Good Luck hope you like it too.
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  #19  
Old 11-21-2012, 03:29 AM
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Thank you!
The turkey is laying under cold water.
I think it won't be long til it's thawed.

But I haven't found any Kosher salt.
I've been to every store in this city.
Don't even know if we have Kosher saltt in this country?
Could I use Maldon Sea Salt?

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Old 11-21-2012, 05:29 AM
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I wouldn't use expensive salt for a brine. You can use regular table salt, but you just have to use a smaller quantity due to the size of the grains. I'd cut the amount down by roughly half, maybe slightly more than half. If a recipe calls for 2 tbsp kosher I'd use about 1 tbsp plus 1 tsp of table salt.
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