Pre-brined Turkeys

anthonycm

Where in the neighborhood can I get one? Get Fresh isn't doing it this year, and M&S isn't doing pre-brined. Anywhere else? If not, may go with M&S an do it myself, but have plans Thanksgiving Eve.

torisoaw

Dude! Brine it yourself -- it's really easy. You literally just stick it in salty, herby water for a day. You just have to make some room in your fridge.

Take it from Martha:

http://www.marthastewart.com/recipe/turkey-brine-from-living

new2hood

As I remember, all kosher turkeys are brined. You could also try the butcher in WT or union market, although you will pay out the nose, I'm sure.

tybur6

That's right -- about the kosher turkeys. From the interwebs:

"The koshering process, which involves soaking meat in brine and then rubbing it with coarse salt (hence 'kosher salt,' designed to draw out blood and impurities, has already done the brining for you. This brining and salting accounts for what many consider the superior flavor and juiciness of kosher chicken and turkey. It also raises salt content, which cooks should take into account when they are seasoning kosher meats."

Of course, Kosher meats tend to be pricier.... but you're paying for the brining.

the psycho-ologist

Costco was doing pre seasoned turkeys last year. That is Costco on 39th street and 3rd avenue in Sunset Park. I don't know if that is worth your while.

anthonycm

I've spent more time than I care to remember at that CostCo. I might just go the M&S route and do it myself. Might also order from the GAP market on Saturday. Guess I need to figure it out before it's too late to pre-order. I do know that you need to pre-order the turkey by 11/17 at M&S.

booklaw

I just ordered a kosher turkey today from Fairway.

scarlett

So easy to do it yourself if you have a ten gallon bucket with lid and can keep it on the fire escape or backyard overnight (the rents use the garage and the brine must include orange juice). Otherwise, get a kosher turkey. They. Are. Deeeeelicious!

anthonycm

Yeah, I've done it myself before, but I have some other things going on the day/night before and was hoping to skip this particular step of preparing Thanksgiving dinner.

anastasia beaverhausen

I will be packing. I'm just hoping the bodega will make me a turkey sandwich.

scarlett

Aw, Beave, why don't you ask me to come over and help you pack and then jump on a plane to see my family for turkey? my dad is a master baster.

brooklynjack

Before you brine I want to throw these out:

http://www.nytimes.com/2008/11/12/dining/12curi.html

http://chowhound.chow.com/topics/344441

sweet tea

^word.

nykittyny

I brine every year, and, from my experience, the best thing to do is actually brine the bird two days before Thanksgiving. The day before Thanksgiving, remove the bird from brine, and allow to air dry on a roasting rack in the fridge. This step insures that you get crispy skin when it roasts.

southsloper

I just ordered my fresh turkey from Union Market on 7th last night. They also have a brined one, I believe it was $3.49/lb.

reader

BrooklynJack wrote: Before you brine I want to throw these out:

http://www.nytimes.com/2008/11/12/dining/12curi.html

http://chowhound.chow.com/topics/344441

I always hated the kosher chickens my MIL served, they were always soggy
and the drippings were not suitable for gravy. Maybe it was her cooking, but brining has always seems over rated to me.

I've had good sucess with roasting my turkey upside down. The breast is underneath, seems to cook more slowly and the dark meat is more exposed to the heat. I use silicon oven mitts to turn it over for the last hour to brown the skin.

sweet tea

i'm a fan of the upside-down roast, too. brining is a great way to make a turkey taste like luncheon meat, imho.