To brine or not to brine...

Discussion in 'The Bar' started by Benham, Nov 11, 2015.

  1. Benham

    Benham Still Better Than You

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    that is the question. Need your turkey brining experiences. Wet brine? Dry brine?

    Thanks.
     
  2. Blackened

    Blackened Commitment to Excellence

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    definitely brine, I do a wet brine in a 5 gal bucket
     
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  3. Benham

    Benham Still Better Than You

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    Does the skin get crispy with a wet brine?
     
  4. O Face

    O Face VIP Extreme Gold

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    I agree. Turkey is dry without it especially white meat. I've only done wet
     
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  5. Mr. Potato Head

    Mr. Potato Head ~Would Like to Play~ Gold

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    Who's the girl in your AV?
     
  6. Benham

    Benham Still Better Than You

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    Me duh
     
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  7. O Face

    O Face VIP Extreme Gold

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    Yes if you roast in oven but I've torched the skin with blowtorch when using a roaster
     
  8. Benham

    Benham Still Better Than You

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    I'm torn. Thanksgiving always fucks with my head.
     
  9. Chriza

    Chriza The One Man Gangbang VIP

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    I'm into a salt brine, but we had friends over recently who swear by PICKLE JUICE, and I say nay.
     
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  10. Mr. Potato Head

    Mr. Potato Head ~Would Like to Play~ Gold

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    Are you sure?
     
  11. Benham

    Benham Still Better Than You

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  12. O Face

    O Face VIP Extreme Gold

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    I'm telling you there's no question. Grew up on dry turkey the way mom makes it
     
  13. Blackened

    Blackened Commitment to Excellence

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    the breasts tend to
    Yes. But you want to pull the bird out of the brine first thing in the morning and let it sit in the fridge uncovered all day so the skin feels tacky and forms a pellicle. Google that word
     
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  14. Benham

    Benham Still Better Than You

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    a million years ago on SFN, a poster posted the pic of this girl and said it reminded him of me. Or my personality or whatever.
     
  15. Micheal Kenyon

    Micheal Kenyon Here

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    Wet brine. Pickle juice sounds intriguing though. Bet it's good with that salty flavor. @Bro
     
  16. Mr. Potato Head

    Mr. Potato Head ~Would Like to Play~ Gold

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    Oh. Ok.
     
  17. Benham

    Benham Still Better Than You

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    There is no "all day" on thanksgiving morning. Takes a long time to cook a 22 lb turkey.
     
  18. Blackened

    Blackened Commitment to Excellence

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    if you don't brine the white meat tends to dry out because it is done at 160 while the dark meat will be around 180 before the meat around the bones aren't bloody
     
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  19. Blackened

    Blackened Commitment to Excellence

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    As long as you can, an hour should do it
     
  20. Benham

    Benham Still Better Than You

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    I've been cooking turkeys for years but have never brined. I usually just make a butter compound and rub it under the skin. I get a fresh kill. I'm trying to decide between a wet or dry brine.