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November 24, 2008


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I don't fault anyone who doesn't want the mess of brining, but the whole scare tactic of "salmonella-y water" is just simply really not necessary. There is no risk of salmonella in brining any kind of poultry if you take proper precautions, which includes the use of sufficient quantities of ice and properly cooking your turkey.

I've been brining my turkeys, chicken, and pork for years and never had any issues with "yuck" or salmonella or even had it be messy.

All Adither

Kara, Not trying to prevent anyone from brining. I think it's a wonderful technique. Just presenting an alternative.


Now THAT is an interesting idea. I've liquid-brined turkeys twice before and it's a wonderful way to keep it moist; I keep the mess on the back porch (it's Boston, so it's plenty cold) and I've never actually had a spill problem. But this intrigues me... I always salt roasting chickens (3-5 lbs) the day before; with a bigger bird it makes sense to do it three or four days out. It makes a big difference, especially in skin crispiness. I'm curious to hear which route you take!


Ok, I just checked the LAT article again, and it makes sense now - it's a Judy Rodgers method! Her Zuni Cafe cookbook is where I learned about early salting the chicken. I trust her implicitly, so I say go for it!


I think the idea of wet brining could get messy as well. I was just making scrambled eggs and spilt the bowl of uncooked eggs all over the counter, so lord only knows what I would do to a tub of turkey water! This sounds like a nice solution!

rocio @ shake and shift design

I'm with you! I just bought my brine over the weekend and I'm set to go! Starting defrostation of bird tonight! Should be interesting...


The Mister is picking up our bird as I type... it will be dry-brined this year (we wet brined, last year, and it was delicious). I have my fingers crossed for a good outcome, even though we have to cut the time a bit short.


Sadly, I read this too late...

Terri Ash

Kosher birds come pre-brined - it's the salt used to draw out blood in the koshering process.


Late to this discussion but thought I would throw in my 2 cents. I have brined my very large turkeys for the last two years. It IS a mess, no two ways about it. We have an extra refrigerator so space is no problem, but the effort of lifting that 20 pounder in the bucket of water is beyond my capabilities...and I'm no weakling. Hubby does it and when we get it, sloshing, to the kitchen sink, the bloody water at 6 am is rather daunting, but again, I am pretty stoic (I am not only a mother of four but a dog groomer...so stoicism is a requirement).I brined at Thanksgiving (Alton Brown recipe, including the oil on top which set off my smoke alarms)and had a delectable bird...skipped it at Christmas and--regretted it!!The meat was TOUGH! Now sometimes I expect DRY from poultry, but TOUGH?? So I figure twice a year- ehh, we can handle it.

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