Brine Turkey

Recipes and techniques using brine.

Brine Turkey

Postby BlueCheese » Sun Dec 23, 2012 12:34 am

Got some nice turkey (11kg) and brined it for my first try.
Been trying to figure out how to preserve turkey long term without freezing. Tried vacuume packing, works well though just dont want to risk long term, have done fresh fish for 2 weeks that way and its ok.

Used the base recipe in the beginners section FAQ with some mods.

4L water
600gm honey
400gm Sea/Rock salt

Herbs

using a stainless steel, didnt have a big enough plastic bucket to do it. Put a plate on top and will let it sit.
Will pull out a Breast for XMass however Im wondering how safe is it in their before too salty?
Thinking Vacuum pack it after a week.

:)
Thanks!
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Postby Oddwookiee » Sun Dec 23, 2012 12:44 am

Saltiness is determined by salt level of the brine. From what inspectors tell me, salt is self-regulating by volume.
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Postby DiggingDogFarm » Sun Dec 23, 2012 6:26 am

:shock:

~Martin
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Postby BlueCheese » Fri Jan 04, 2013 6:33 pm

Turkey got a bit salty. I soaked in water for an hour before hand and its almost overpowering so I started to Vac pack them.
They smell clean with no poultry smell. Some I added turmeric powder.
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Postby Greyham » Sun Jan 27, 2013 11:57 am

I regulary brine turkey breats after christmas as generally have several left over. I always skin the breasts prior to brining. My brine is 200 litres of my own orchard honey, my own apple juice and organic cider, oh and salt, cure plus various spices. This brine has sat in my walk in for over a year.It is regularly checked and tested. Predominantly used for a brined bacon.
Any way small turkey breasts weighing around two kilos are brined for 2 hours only. removed (not washed) and vacuum packed on (20).
To cook i would normally poach the breast in its vac pac bag at low temperature.
The flavor is outstanding, sliced thinly it is perfect for salads and fillings.
The only reason i would leave the skin on would be to hot or cold smoke. which as i am sure you are aware is quite delicious.
Also lightly brined turkey such as this is excellent as part of a boudin blanc or turkey bratwurst using ddouble cream, candid cranberries and ginger powder.
I think its a great way to treat turkey as i detest the smell of roast turkey.
The leg meat i usually use in one of my many crepinette recipes, mixed with pheasant leg meat, pork & pork fat, wil mushrooms and madeira
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Postby BlueCheese » Sun Jan 27, 2013 3:59 pm

Thanks!
Sounds great your mix.
They do taste great, surprised you use 2 hours, then again depends on the concentration and content.
I poach mine in the bags as well, then grill it to brown or place in soup. Been also thinking of making turkey sausage as well looking for casing suplier for my area.
Will def look into trying apple juice next time. What is your Salt concentration?
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Postby Greyham » Mon Jan 28, 2013 2:01 pm

surprised you use 2 hours


Sorry mate, i just re-reD my post. silly bugger that i am.. I brine for 24 hours
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Postby BlueCheese » Mon Jan 28, 2013 3:58 pm

lol, no problem, that sounds right now :)
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Postby BriCan » Tue Jan 29, 2013 10:37 am

I do 12 hours max other wise it will take on a ham flavor
But what do I know
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Postby BlueCheese » Tue Jan 29, 2013 4:19 pm

Ham??

Might have something to do with what they are fed with lol.
The salt pulling out the inner flavours.
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Postby captain wassname » Wed Jan 30, 2013 10:31 am

I can understand that I made turkey bacon once tased much like pork and turkey sausages with cumberland spice mix are not dissimilar to pork with the same mix.

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