Turkey soaking in brine - how long?!
I have made a brine for my turkey and it is soaking but how long or how short of a time does it have to soak!. Is 12 hours enough!? The recipe said 2 days but that seems a bit long!. Will 12 hours be ok!?!? Thank you all! Www@FoodAQ@Com
Answers:
12hours should be fine i would think!. I had a similar recipe that told me to soak mine for a 24hours!.!.couldn't wait that long so I decided to buy a turkey injector!. Makes the meat tender and juicy, without all the hassle!. 3years going and it hasn't let me down!.!.!.you should consider getting one!. I believe you can inject it with brine as well!.
Another good tip for a juicy turkey with a slight crisp skin is to rub a stick of butter mixed with spices of your choice under the skin of the turkey!. Pure perfection!.Www@FoodAQ@Com
Another good tip for a juicy turkey with a slight crisp skin is to rub a stick of butter mixed with spices of your choice under the skin of the turkey!. Pure perfection!.Www@FoodAQ@Com
They say that brine-ing adds flavor and tenderness!. I did a giant goose two years ago for Easter!. I left it in the brine in the fridge for two days (Im sure 12 hrs will be fine, it just might not get the full flavor or whatever, it will def work out though) and used the following recipe that I saw and Emeril Live and got off the Food Network site!.!.!.
Citrus and Tea-Glazed Duck with Savory Wild Mushroom Pudding
Recipe courtesy Emeril Lagasse, 2005
Recipe Summary
Difficulty: Expert
Prep Time: 30 minutes
Inactive Prep Time: 48 hours 15 minutes
Cook Time: 2 hours 40 minutes
Yield: 4 servings
User Rating:?No Rating
1 gallon brewed tea
1 gallon water
1 1/2 cups packed light brown sugar
2 3/4 cups kosher salt
1 dried ancho chile, or 1/2 dried guajillo chile
6 lemons, cut in 1/2
6 limes, cut in 1/2
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon red chili flakes
2 (4 to 5-pound) ducks, giblets and neck removed, well rinsed and patted dry
Tea Glaze, recipe follows
Savory Wild Mushroom Bread Pudding, recipe follows
To make the brining liquid, combine all the ingredients except the duck and the glaze in a large heavy pot and bring to a boil!. Remove from the heat and let cool completely (or chill in an ice water bath until cool)!.
Meanwhile, bring a large pot of water to a rolling boil!. Add the ducks 1 at a time to the boiling water and poach for 3 minutes!. Remove with tongs and add the ducks to the brine and weight with a small plate to submerge them!. Refrigerate at least 24 hours, or up to 48 hours, turning the ducks occasionally!.
Remove the ducks from the brine with tongs and place on a wire rack set over a baking sheet!. Pat dry with paper towels!. Pour 1/4 cup of the glaze onto the top of each duck, rubbing to coat evenly!. Refrigerate uncovered for 24 hours!. During this time, spread 1/4 cup of glaze on each duck 3 times, every 6 to 8 hours!.
Preheat the oven to 500 degrees F!.
Remove the ducks from the refrigerator and let come to room temperature!.
Spread 1/2 cup of the glaze over each duck, rubbing to coat evenly!. Roast until deep golden brown, 15 to 18 minutes!. Reduce the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours!. Add 1 cup of water to the bottom of the roasting pan every 30 minutes to prevent the dripping glaze from burning!. Remove from the oven and let rest for 15 minutes before carving!.
With poultry sheers, cut along either side of the backbone and remove!. With a sharp knife, cut through the breastplate and remove the rib cage!.
Place 1 duck half on each of 4 plates, drizzle with tea glaze, if desired, and serve!.
Tea Glaze:
2 cups light corn syrup
1 cup dark corn syrup
1 cup white vinegar
1/2 cup sugar
1/2 cup fresh orange juice
1/4 cup plus 2 tablespoons honey
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
2-inch piece cinnamon stick
2 teaspoons coriander seeds
1/2 teaspoon fennel seeds
3 tea bags
In a large heavy saucepan, combine all the ingredients except the tea bags and bring to a boil!. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 hour and 10 minutes!. Add the tea bags and simmer for 5 minutes!. Remove from the heat!.
Remove the tea bags and discard!. Let the glaze cool before using!. (The glaze will keep for up to 1 month, refrigerated, in an airtight container!.)
Yield: about 2 1/2 cups
Savory Wild Mushroom Bread Pudding:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces mixed wild mushrooms, such as oyster, shiitake, chanterelles, wood ear, or porcini, stems trimmed (discard stems is using shiitakes), wiped clean, and sliced
1 teaspoon minced garlic
3 teaspoons Essence or Creole Seasoning, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme leaves
3/4 cup freshly grated Gouda
3/4 cup freshly grated white Cheddar
3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon dried fine bread crumbs
In a large, deep skillet, heat the oil over high heat!. Add the onions and cook until golden brown and tender, 5 minutes!. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid and are tender, about 5 minutes!. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes!. Remove from the heat and let cool!.
In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well toWww@FoodAQ@Com
Citrus and Tea-Glazed Duck with Savory Wild Mushroom Pudding
Recipe courtesy Emeril Lagasse, 2005
Recipe Summary
Difficulty: Expert
Prep Time: 30 minutes
Inactive Prep Time: 48 hours 15 minutes
Cook Time: 2 hours 40 minutes
Yield: 4 servings
User Rating:?No Rating
1 gallon brewed tea
1 gallon water
1 1/2 cups packed light brown sugar
2 3/4 cups kosher salt
1 dried ancho chile, or 1/2 dried guajillo chile
6 lemons, cut in 1/2
6 limes, cut in 1/2
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon red chili flakes
2 (4 to 5-pound) ducks, giblets and neck removed, well rinsed and patted dry
Tea Glaze, recipe follows
Savory Wild Mushroom Bread Pudding, recipe follows
To make the brining liquid, combine all the ingredients except the duck and the glaze in a large heavy pot and bring to a boil!. Remove from the heat and let cool completely (or chill in an ice water bath until cool)!.
Meanwhile, bring a large pot of water to a rolling boil!. Add the ducks 1 at a time to the boiling water and poach for 3 minutes!. Remove with tongs and add the ducks to the brine and weight with a small plate to submerge them!. Refrigerate at least 24 hours, or up to 48 hours, turning the ducks occasionally!.
Remove the ducks from the brine with tongs and place on a wire rack set over a baking sheet!. Pat dry with paper towels!. Pour 1/4 cup of the glaze onto the top of each duck, rubbing to coat evenly!. Refrigerate uncovered for 24 hours!. During this time, spread 1/4 cup of glaze on each duck 3 times, every 6 to 8 hours!.
Preheat the oven to 500 degrees F!.
Remove the ducks from the refrigerator and let come to room temperature!.
Spread 1/2 cup of the glaze over each duck, rubbing to coat evenly!. Roast until deep golden brown, 15 to 18 minutes!. Reduce the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours!. Add 1 cup of water to the bottom of the roasting pan every 30 minutes to prevent the dripping glaze from burning!. Remove from the oven and let rest for 15 minutes before carving!.
With poultry sheers, cut along either side of the backbone and remove!. With a sharp knife, cut through the breastplate and remove the rib cage!.
Place 1 duck half on each of 4 plates, drizzle with tea glaze, if desired, and serve!.
Tea Glaze:
2 cups light corn syrup
1 cup dark corn syrup
1 cup white vinegar
1/2 cup sugar
1/2 cup fresh orange juice
1/4 cup plus 2 tablespoons honey
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
2-inch piece cinnamon stick
2 teaspoons coriander seeds
1/2 teaspoon fennel seeds
3 tea bags
In a large heavy saucepan, combine all the ingredients except the tea bags and bring to a boil!. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 hour and 10 minutes!. Add the tea bags and simmer for 5 minutes!. Remove from the heat!.
Remove the tea bags and discard!. Let the glaze cool before using!. (The glaze will keep for up to 1 month, refrigerated, in an airtight container!.)
Yield: about 2 1/2 cups
Savory Wild Mushroom Bread Pudding:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces mixed wild mushrooms, such as oyster, shiitake, chanterelles, wood ear, or porcini, stems trimmed (discard stems is using shiitakes), wiped clean, and sliced
1 teaspoon minced garlic
3 teaspoons Essence or Creole Seasoning, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme leaves
3/4 cup freshly grated Gouda
3/4 cup freshly grated white Cheddar
3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon dried fine bread crumbs
In a large, deep skillet, heat the oil over high heat!. Add the onions and cook until golden brown and tender, 5 minutes!. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid and are tender, about 5 minutes!. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes!. Remove from the heat and let cool!.
In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well toWww@FoodAQ@Com
Some say 1 hour per pound of turkey!. Another source says around 24 hours is a good rule of thumb for a Turkey!. If its 23 or 22 or 25 it is not going to make that much difference!. If you go too long , like 30 or 48 hours you risk having turning the turkey meat a bit mushy!.
If you want to speed up the process double the amount of salt and sugar and cut the time in half!. For more info!. go to
http://www!.kitchenproject!.com/thanksgivi!.!.!.
!.Www@FoodAQ@Com
If you want to speed up the process double the amount of salt and sugar and cut the time in half!. For more info!. go to
http://www!.kitchenproject!.com/thanksgivi!.!.!.
!.Www@FoodAQ@Com
I think they want it to soak in brine if it's a turkey that was just killed!. Www@FoodAQ@Com