Brining a turkey question

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Scrubb
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Re: Brining a turkey question

Post by Scrubb » Wed Oct 10, 2018 9:55 pm

My gravy was really dark this year - much darker than usual. I used cornstarch to thicken, rather than flour, which was the first time. Would that make a difference?
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VinnyD
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Re: Brining a turkey question

Post by VinnyD » Wed Oct 10, 2018 10:53 pm

Not in color. Was there sugar in the brine? That might do it.

ManchVegas
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Re: Brining a turkey question

Post by ManchVegas » Wed Oct 10, 2018 11:25 pm

How many gravy boats do you put out?
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Re: Brining a turkey question

Post by ManchVegas » Wed Oct 10, 2018 11:30 pm

These are ace and you need two because most people are gravy whores.

http://www.vonshef.com/product/vonshef- ... gravy-jug/
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Scrubb
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Re: Brining a turkey question

Post by Scrubb » Thu Oct 11, 2018 4:28 am

Vinny - yes, there was sugar in the brine. That makes sense.

Manch - I put out one at each end of the table. Except we didn't have a gravy boat so one was a measuring cup (all class!), and one was a pretty glass bowl with a spoon.
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Re: Brining a turkey question

Post by ManchVegas » Thu Oct 11, 2018 8:58 am

That's the thing with the boats. Do you really want to store something that you may only use twice a year?
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lolasf
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Re: Brining a turkey question

Post by lolasf » Thu Oct 11, 2018 4:36 pm

Stan In Maryland wrote:
Wed Oct 10, 2018 3:45 pm
I have gotten where I pretty well always brine boneless skinless chicken breasts. It only take about 20 minutes and I feel it makes a big difference. I don't think you need ot for thighs.
Interesting, I've never done that, and I eat a lot of boneless skinless chicken breast. I'll have to give it a shot sometime.
Scrubb wrote:
Wed Oct 10, 2018 6:05 pm
Oh yeah, I also cooked it breast side down for the first 2 hours then turned it over. That might have also contributed to the juiciness of the breast meat.
I did that on accident the first time I roasted a chicken, and now I do it on purpose. I think it makes the meat nicer.
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VinnyD
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Re: Brining a turkey question

Post by VinnyD » Thu Oct 11, 2018 5:22 pm

It makes sense. The fact from the leg side would tend to drain into the leaner breast.

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Scrubb
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Re: Brining a turkey question

Post by Scrubb » Thu Oct 11, 2018 6:19 pm

Yep, that's what the recent cookbooks say. One recipe said to turn the turkey from front to side to other side to back, but that was too much work. I managed to burn myself even with just one turn.
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VinnyD
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Re: Brining a turkey question

Post by VinnyD » Thu Oct 11, 2018 7:10 pm

Fat not fact, obvballs.

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Re: Brining a turkey question

Post by ManchVegas » Thu Oct 11, 2018 7:40 pm

I always get rave reviews on my gravy and the secret is adding a packet or two of dry gravy mix to the pan drippings and using a blending stick to mix it right in the pan.

I've always used McCormick but I just noticed this one https://www.simplyorganic.com/simply-or ... x-0-85-oz/

Anyone tried it?
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