Let's talk turkey

[packinpatland]

I've got 18 coming for dinner. One of the out-of-towners has suggested we brine the turkey. I've never done this or even tasted a brined turkey.
Has anyone done this? And if so, is it worth the effort? And what is a recommended brine mix for a 20+ turkey?

[sheepshead]

thats a new one. We have deep fried it a few times. very good, just not worth the effort.

[hoosier]

I brined a 22 lb. turkey a couple of years ago, and it was certainly somewhat tastier than an unbrined turkey. The difference wasn't huge though, and I haven't felt the urge to repeat it. If you do brine, out of curiosity or to appease your demanding guests, the Washington Post has a number of recipes--search their homepage. Most are more or less equivalent, so it may not make much difference which one you pick. Just be sure you have a water-tight container that's large enough to hold the bird and all the brine juice. I didn't take that important step and wound up having to clean and sterilize a ten year old 30 gallon trash can on Tuesday night! Turkey brined in trash juice is a recipe I'll never share.

[packinpatland]

I brined a 22 lb. turkey a couple of years ago, and it was certainly somewhat tastier than an unbrined turkey. The difference wasn't huge though, and I haven't felt the urge to repeat it. If you do brine, out of curiosity or to appease your demanding guests, the Washington Post has a number of recipes--search their homepage. Most are more or less equivalent, so it may not make much difference which one you pick. Just be sure you have a water-tight container that's large enough to hold the bird and all the brine juice. I didn't take that important step and wound up having to clean and sterilize a ten year old 30 gallon trash can on Tuesday night! Turkey brined in trash juice is a recipe I'll never share.

Thanks!
I'll give it a look see. I certainly don't have room in the frig....will have to use a cooler........don't have trash cans anymore. I take it you didn't send your recipe into Martha to share........

[Freak Out]

You should always brine a turkey to keep it from drying out. There are as many brine recipes as there are ways to cook a turkey so you should have no problem finding one to suit your needs.

http://www.epicurious.com/

[packinpatland]

Thanks!

I found one that has a bottle of Riesling............do love that wine

[Freak Out]

BTW...I make the best stuffing ever.

[packinpatland]

BTW...I make the best stuffing ever.

So....let's have it.
I've got guests coming from Louisiana, Sonoma CA, Boston, Queens NY, a few Yoopers, and some local CT New England Yankees.

[HowardRoark]

I've got guests coming from Louisiana, Sonoma CA, Boston, Queens NY, a few Yoopers, and some local CT New England Yankees.

How in the hell did you end up at PackerRats?

[packinpatland]

I'm from WS.....married to a Yooper. (We've been 'out of the area', for 30+ years). Once a Packer fan, always a Packer fan.

[GrnBay007]

BTW...I make the best stuffing ever.

Anyone here make dressing with pork sausage in it? If so, mind sharing the recipe?

[Freak Out]

I'll post my recipe here a bit later when I have some time today.

[Patler]

BTW...I make the best stuffing ever.

Anyone here make dressing with pork sausage in it? If so, mind sharing the recipe?

I always stuffed the bird, until we discovered this recipe a few years ago. You can even make it a day ahead if you want to. This is really quite good.

1/2 lb ground beef
1/2 lb pork sausage
1/2 lb bacon
1 large onion, diced
3 stalks celery, sliced
1/2 lb fresh mushrooms, sliced
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 apples cored & diced
1 (4 oz) can of water chestnuts, drained and chopped
1/4 cup butter melted
1 cup chicken broth
1 (10.75oz) can condensed cream of chicken soup
3/4 cup applesauce
1/2 teaspoon salt (or to taste)
1 teaspoon ground black pepper
1 pound dry bread crumbs

Place beef, sausage, bacon onion, celery, mushrooms, parsley, sage and thyme in skillet. Cook while stirring until meats are evenly browned. Mix in apples and water chestnuts, continue cooking 5 minutes. Drain grease.

Mix butter, broth, soup and applesauce into the skillet. Season with salt and pepper. Fold in breadcrumbs until evenly moistened.

Transfer to greased baking dish. Cover with aluminum foil.

Bake covered at 350 F. for 45 minutes. Uncover and bake another 15 minutes until lightly browned.

[GrnBay007]

That sounds very good Patler!

[packinpatland]

No kidding......with stuffing like that, who needs turkey?!