[Sca-cooks] Brining vessels was :::Stuffing

[Heleen Greenwald]

Dear Lady,
Your bird sounds TO DIE FOR!! Really yummy!
May I ask you , AND OTHERS, what they use to brine the bird in? I am  
thinking that the only thing I have big enough in my kitchen is the  
roaser I roast the bird in... but even that doesn't hold the whole  
bird at one time....

Hummmm..... My wold canner?? that would probably work......
What do people use as a brinning vessel?
Phillipa


On Dec 1, 2006, at 9:56 AM, Ysabeau wrote:

> Actually, I'm going to brag a bit here...my turkey turned out  
> FABULOUS!
>
> I created a brine using non-alcoholic cider, salt, water,  
> peppercorns, bay
> leaves, and coriander seeds. I brined the turkey about 24 hours  
> (longer than
> planned but still okay). I stuffed it with apples, oranges, lemons,  
> onion,
> and garlic. I slipped some rosemary and sage leaves under the skin  
> here and
> there. I rubbed it with a bit of olive oil and put it in the oven.  
> The first
> time I basted it, I used leftover apple cider that I had reduced to  
> about
> 1/3 (3 cups down to about 1 cup). The next two times I basted with  
> orange
> juice. Then another two times using juice from the bottom of the  
> pan. This
> was the BEST turkey I've ever had...hands down...if I do say so  
> myself. It
> was juicy, had good flavor but nothing was too overpowering. I  
> didn't make
> gravy, I just used the jus from the bottom of the pan which was  
> full of
> flavor that complimented the turkey and was supposedly lower in  
> gravy (after
> I drained off the fat) than a regular gravy. The jus was thicker  
> than I
> normally think of a jus being but it wasn't as thick as a gravy.
>
> The recipe I based this on is here:
> http://food.cookinglight.com/cooking/recipefinder.dyn? 
> action=displayRecipe&recipe_id=701066
>
> The recipe was in the magazine alongside the cider-roasted chicken  
> recipe
> (last year I think). There were minor differences between the pork  
> loin
> recipe and the chicken, but I thought the flavor of a turkey would  
> be closer
> to pork than to chicken so used that recipe as the baseline. I  
> tripled the
> brine recipe but I think I probably should have quintupled (?) it. The
> turkey was barely covered by the brine.
>
> So, this is definitely a do again recipe.
>
> Enjoy!
> Ysabeau
>
>
> On 12/1/06, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>>
>> Ysabeau mentioned:
>> <<< I'm going with an apple cider brine. I've used it on chicken
>> and I think it
>> will go great for turkey. I just haven't decided if I'm going to do a
>> small
>> turkey or just a breast. This is for the day after Thanksgiving...so
>> I can have leftovers! >>>
>>
>> Are you talking of using alcoholic or fresh apple cider for this?
>>
>> Hmm. Since I missed much of the Thanksgiving feast, and wouldn't have
>> gotten that much extra leftover turkey since I didn't cook it, even
>> if I had made the feast, perhaps I ought swing by and pick up a
>> turkey breast to cook. Then to decide among the multiple interesting
>> ways to cook it which have been discussed here.
>>
>> Stefan
>> --------
>> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>    Mark S. Harris           Austin, Texas
>> StefanliRous at austin.rr.com
>> **** See Stefan's Florilegium files at:  http:// 
>> www.florilegium.org ****
>>
>>
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