[Mikell]

I love a well brined bird, or any cut of meat for that matter. Common paradigm is a 1/4c per litre, or more technically, 5% salt by water weight.

The Food Lab - if you're unfamiliar with the practice

Standard


Brined!


What's your preference?

I cut the salt by 1/2, and add a very small fraction of sugar. Just finished filling up a 5 gallon bucket to drown the gobbley-de-gobble in for a quick 24hr brine. I've let it go as far as 3-4 days in the past with pork and the odd bird, and find the half measure of salt gives it more of a background effect over a long brine, especially welcome for the antisaltites that abound these days.

Obviously more of a poll for the bird-cookers of the household, but you can't ignore the opinion of the bird-eaters!

What really converted me was a brined bird that was left on the rotisserie far too long. Temp'd out at 210, but was the juiciest overcooked roast chicken I've had to date

[resinryder]

I like brined as well. Also, I liberally apply butter to the whole bird and under the breast skin, in cavity with onions, apples, and celery, and a heavy dose of my bar-be-que seasoning inside and out. Wrap the whole bird in foil and cook at 450 in a roasting pan for 3 to 4 hours depending on weight, opening the foil to expose the breast the last 20 minutes. Roast and steams it this way. Always comes out juicy and tasty!!

[Eighths-n-Aces]

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[BOMBAYCAT]

Mine is brine, brown sugar, garlic, black pepper and thyme. Makes it tasty and it doesn't dry out.

[chefbudz]

Brown sugar, ,Sage, thyme SALT Apple cider! or Cold aromatic chicken stock

[jd4083]

Always brine unless you plan to smoke the turkey and still make gravy with the drippings, as they tend to become bitter during that process.

[Former Guest]

What type of salt do you all use? I've used sea salt and table salt before with varied results.

Brine is also the secret to my gravy I had a ham once that sat in apple cider for two days and I hate pork but she insisted and was right.

[jd4083]

Originally Posted by ladyluckybean

What type of salt do you all use? I've used sea salt and table salt before with varied results.

Brine is also the secret to my gravy I had a ham once that sat in apple cider for two days and I hate pork but she insisted and was right.

Kosher salt assuming that you can heat the brine to fully dissolve. Sea salt could substitute as well, but not worth the price increase for the intended use. if for some reason you need to keep the brine cold the entire way through (as is the case with certain brines with citrus peels, etc.) then you can use pickling salt, which will dissolve in cool water. Just make sure you pay attention to the conversion rate for kosher to pickling, iodized to pickling, et al. I would never recommend iodized table salt for pickling or really any cooking purposes short of basic baking applications where kosher salt is too coarse.

[Former Guest]

I couldn't find kosher salt when I used the table salt. Used quite a bit less but still salty. Good tips!

[jd4083]

Originally Posted by ladyluckybean

I couldn't find kosher salt when I used the table salt. Used quite a bit less but still salty. Good tips!

No kidding? That's weird, it is pretty ubiquitous in every store I've ever been...never visited the PNW though? Big box for under 2 bucks anywhere you look out this way at least.