Members Miter Gauge Posted November 20, 2012 Members Share Posted November 20, 2012 Originally Posted by GodBlessTexas Brines are supposed to be salty. If it's not salty, you didn't do it right. what is your ratio to salt/sugar and in how much water? Right, it wouldn't be called a brine without the salt. I'd say I have a 2:1 of salt to sugar. I also have spices and chicken stock in there. I have about 3 gals of stuff all told. 1 Gal of broth and 2 gal of water. Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted November 20, 2012 Members Share Posted November 20, 2012 Originally Posted by LoopQuantum I wouldn't use a rub on a fried bird either. Guess I wasn't too clear on that. That's the rub I use for roasting. When my wife gets a wild hair up her butt to roast a bird on Thanksgiving, your solution sounds a lot like what she does, though she puts the butter under the skin on the breast side. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted November 20, 2012 Members Share Posted November 20, 2012 Originally Posted by GodBlessTexas When my wife gets a wild hair up her butt to roast a bird on Thanksgiving, your solution sounds a lot like what she does, though she puts the butter under the skin on the breast side. I do that too lol! TONS OF BUTTER. This year, this turkey will be a Heart Attack. Butter+Rub+3 LBS of Boudin. We're doing a Cajun style TGiving this year...red beans and rice, Boudin Turkey, Corn and Crab Bisque, Bread Pudding... etc. Link to comment Share on other sites More sharing options...
Members knucklefux Posted November 20, 2012 Members Share Posted November 20, 2012 Ours is going in the oven this year. I tried to convince the wife to let me smoke it, but she refused. Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted November 20, 2012 Members Share Posted November 20, 2012 Originally Posted by Miter Gauge Right, it wouldn't be called a brine without the salt. I'd say I have a 2:1 of salt to sugar. I also have spices and chicken stock in there. I have about 3 gals of stuff all told. 1 Gal of broth and 2 gal of water. Well, you're the one who said it was too salty. What is your total volume of salt then? The ratio of 2:1 salt sounds right. It will probably be fine. I've never had an over-salty bird, and I've had some brines that tasted like dragging my tongue along a spiced up salt lick when tested before putting the bird in. Certainly nothing I'd taste willingly in a large quantity. Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted November 20, 2012 Members Share Posted November 20, 2012 I do that too lol! TONS OF BUTTER. This year, this turkey will be a Heart Attack. Butter+Rub+3 LBS of Boudin. We're doing a Cajun style TGiving this year...red beans and rice, Boudin Turkey, Corn and Crab Bisque, Bread Pudding... etc. Sounds damn tasty, and all this food talk reminds me that I haven't eaten since breakfast. Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted November 20, 2012 Members Share Posted November 20, 2012 Ours is going in the oven this year. I tried to convince the wife to let me smoke it, but she refused. Smoked turkey is awesome. When the wife and I disagree on how to make it, we just make two birds and freeze the leftovers. Link to comment Share on other sites More sharing options...
Members Shart Posted November 20, 2012 Members Share Posted November 20, 2012 I think braising is the other word you're looking for Link to comment Share on other sites More sharing options...
Members Shart Posted November 20, 2012 Members Share Posted November 20, 2012 http://www.americastestkitchen.com/recipes/detail.php?docid=32149&Extcode=N00SPFA00 Link to comment Share on other sites More sharing options...
Members GodBlessTexas Posted November 20, 2012 Members Share Posted November 20, 2012 I think braising is the other word you're looking for I've never had braised turkey. Doesn't look/sound bad and I respect the ATK folks. Link to comment Share on other sites More sharing options...
Members Samnite Posted November 20, 2012 Members Share Posted November 20, 2012 I'm actually smoking one of them tomorrow (I love cold smoked turkey) and brining/roasting one on Thanksgiving day. It will go in the brine tonight. Link to comment Share on other sites More sharing options...
Members knucklefux Posted November 20, 2012 Members Share Posted November 20, 2012 inject the turkey you're gonna smoke with brine and WIN. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted November 20, 2012 Members Share Posted November 20, 2012 I've never had braised turkey. Doesn't look/sound bad and I respect the ATK folks. Sometimes, instead of cooking the whole bird, I'll slice off the breasts, hit them with the aforementioned rub, and sear for 6 minutes, skin side down, flip em, throw the pan in the oven at 375 till medium well. Remove pan, remove breasts, deglaze pan with a little pinot noir, pour back over turkey, let rest, and slice. Comes out a bit like roast duck breast. Link to comment Share on other sites More sharing options...
Members Pepi Posted November 20, 2012 Members Share Posted November 20, 2012 Deer roast for me Link to comment Share on other sites More sharing options...
Members Phrophus Posted November 20, 2012 Members Share Posted November 20, 2012 Deer roast for me Pants got tight. Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted November 20, 2012 Members Share Posted November 20, 2012 raping the turkey Link to comment Share on other sites More sharing options...
Members Pepi Posted November 20, 2012 Members Share Posted November 20, 2012 Pants got tight. She is old but her ass is so nice Link to comment Share on other sites More sharing options...
Members knucklefux Posted November 20, 2012 Members Share Posted November 20, 2012 i don't not find wild animals pleasing to the palate. Link to comment Share on other sites More sharing options...
Members Shine Posted November 20, 2012 Members Share Posted November 20, 2012 Due to schedules We had Thanksgiving today. TurkeyMashed potatoes Sausage and cornbread stuffingGreen bean casserole Rolls Paula deen apple piePublic chocolate pie Om nom nom Link to comment Share on other sites More sharing options...
Members Stonedtone Posted November 20, 2012 Members Share Posted November 20, 2012 My sister always roasts, but we've had deep fried and that's awesome. Expensive peanut oil, but worth it Link to comment Share on other sites More sharing options...
Members Pepi Posted November 20, 2012 Members Share Posted November 20, 2012 i don't not find wild animals pleasing to the palate. Hey Knuckle ... {censored} you ... That's my wife your talking about Link to comment Share on other sites More sharing options...
Members knucklefux Posted November 20, 2012 Members Share Posted November 20, 2012 Hey Knuckle ... {censored} you ... That's my wife your talking about relax, i'm not going to be eating her. :poke: Link to comment Share on other sites More sharing options...
Members Pepi Posted November 20, 2012 Members Share Posted November 20, 2012 relax, i'm not going to be eating her. :poke: you wood if you seen her cute ass Link to comment Share on other sites More sharing options...
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