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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #322 on: November 24, 2019, 12:26:52 PM »
Quote from: CWSooner on November 23, 2019, 07:10:51 PM
Stove Top stuffing!

Don't know whether to laugh or cry.
It definitely made me want to cry, C-Dubb.  Honestly, it made me sadder than a 6-5 Texas football team, and that's pretty darn sad. ;)
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CWSooner

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #323 on: November 24, 2019, 08:14:49 PM »
Utee: Maybe I could have the impulse to laugh at your very sad story because the Stove Top stuffing was being inflicted on somebody else.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #324 on: November 25, 2019, 11:29:49 AM »
We have a Butterball turkey for Thursday. My understanding is that these turkeys are basically pre-brined, and already contain extra fluid. So there's no need to brine it. 

What do you guys think? 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #325 on: November 25, 2019, 11:40:38 AM »
Quote from: bwarbiany on November 25, 2019, 11:29:49 AM
We have a Butterball turkey for Thursday. My understanding is that these turkeys are basically pre-brined, and already contain extra fluid. So there's no need to brine it.

What do you guys think?

They have a couple of different lines of turkeys.  They do have a "fresh young organic" one that is not injected/pre-brined, and then they have one that says something like "contains a solution of up to 5% water and other ingredients" or somesuch.  That latter one is effectively pre-brined so don't bother with anything else.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #326 on: November 25, 2019, 02:20:58 PM »
geez, now I'll have to read the lable on mine

mine came with the deal, buy a ham get a free turkey

so I didn't bother shopping, it was the only type that was free
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #327 on: November 25, 2019, 02:23:25 PM »
Quote from: utee94 on November 25, 2019, 11:40:38 AM
They have a couple of different lines of turkeys.  They do have a "fresh young organic" one that is not injected/pre-brined, and then they have one that says something like "contains a solution of up to 5% water and other ingredients" or somesuch.  That latter one is effectively pre-brined so don't bother with anything else.
That's what I thought. This one says it contains a solution of up to 5% water... So we'll skip it.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #328 on: November 25, 2019, 02:30:02 PM »
It's probably just salt in the water. I'd still brine it properly, using Alton's method, of course.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #329 on: November 25, 2019, 02:41:42 PM »
I will

I'm ready for the Alton brine
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #330 on: November 25, 2019, 02:45:27 PM »
Quote from: 847badgerfan on November 25, 2019, 02:30:02 PM
It's probably just salt in the water. I'd still brine it properly, using Alton's method, of course.
It gets too salty if you brine the already-injected turkeys.  I don't recommend.
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GopherRock

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #331 on: November 25, 2019, 04:32:00 PM »
Gonna have to check the bird when I get home. 
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GopherRock

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #332 on: November 25, 2019, 09:46:18 PM »
So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #333 on: November 26, 2019, 07:35:23 AM »
Quote from: utee94 on November 25, 2019, 02:45:27 PM
It gets too salty if you brine the already-injected turkeys.  I don't recommend.
I still do it. I like to infuse the brown sugar, ginger, allspice, peppercorns and cinnamon with the vegetable broth brine. You can reduce (or even skip) the salt.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #334 on: November 26, 2019, 08:04:58 AM »
Quote from: GopherRock on November 25, 2019, 09:46:18 PM
So the bird says it's a "Basted young turkey marinated with up to 9.5% of turkey broth, phosphate, sugar, and flavoring"

Methinks brining is unnecessary.

Yeah, it's basically already been done for you, but in a manner you didn't control.

If badger says he's had success brining even these types, he's worth listening to. :)

Personally for me, I've done it and it comes out too salty.  Not sure about brining WITHOUT salt, since my understanding of the science is that it's the salt itself that causes the osmosis in solution, where equilibrium is reached and the protein absorbs the external salt/sugar/etc. from the brining solution.

But I'm no chemist.  Maybe CD will chime in. 

One thing I WILL add about brining, is that I've found I get better skin/color/crispiness if the bird is THOROUGHLY dried off and dried out before cooking.  Which means, pulling it from the brine WAY before you plan to cook it-- like, 24 hours earlier.  So what I do is pull the bird, rinse it off thoroughly in the sink, both inside and out (although with it spatchcocked there really is no "inside" anymore).  After drying it off, set it on a rimmed baking dish or platter, open, in the refrigerator, and dry out for 24 hours before cooking.  I've had great results with skin crispiness and color when doing this.


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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #335 on: November 26, 2019, 08:17:05 AM »
Quote from: utee94 on November 26, 2019, 08:04:58 AM
Yeah, it's basically already been done for you, but in a manner you didn't control.

If badger says he's had success brining even these types, he's worth listening to. :)

Personally for me, I've done it and it comes out too salty.  Not sure about brining WITHOUT salt, since my understanding of the science is that it's the salt itself that causes the osmosis in solution, where equilibrium is reached and the protein absorbs the external salt/sugar/etc. from the brining solution.

But I'm no chemist.  Maybe CD will chime in.

One thing I WILL add about brining, is that I've found I get better skin/color/crispiness if the bird is THOROUGHLY dried off and dried out before cooking.  Which means, pulling it from the brine WAY before you plan to cook it-- like, 24 hours earlier.  So what I do is pull the bird, rinse it off thoroughly in the sink, both inside and out (although with it spatchcocked there really is no "inside" anymore).  After drying it off, set it on a rimmed baking dish or platter, open, in the refrigerator, and dry out for 24 hours before cooking.  I've had great results with skin crispiness and color when doing this.



This is true, but if the salt is already in it, you're OK. I cut down to about 1/3 of the salt Mr. Brown calls for. Oh, and I never bought a pre-brined turkey again.

As for drying, yes, it's key. I do exactly as you do, except that before final prep, I use a fan to further blow it dry. I do this while I prep the aromatics. Then you start that thing out at 500 for 30 minutes. Drop to 325, stick a probe in it, and let it rip.

I'm not doing anything this year though. We are travelling to see Mrs. 847's family in AZ for the first time ever. I'm sure I'll be eating dry turkey with lots of gravy.

There had better be gravy. And no Stovetop. 
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