Who Is Brineing Their Boid?

Been in the soup since yesterday.

Always! Especially if smoking it. Keeps it more moist and enhances the natural flavors.

This goes for a wet or dry brine. Both are a must in my small world.

In my book, brining was a big game changer. Certain meats and cuts it truly makes it so much better. Whole turkey, whole chicken, pork chops and more. Even just a simple sugar, salt and water mix for a wet brine and it honestly makes things better.

Sure, I've smoked a lot of turkey without brining but compare a well brined bird to one thats not and the difference is big.

Little effort for big gains.

So, first they Brain them, then they Brine them, heh ?

I have been told not to brine a turkey that has already been brined, or you chance having a salty bird.... I don’t know if that is true, but I read it on the internet, so it has to be true!

Most all birds have sodium as a preservative... A few years ago Costco had all natural unbrined turkeys, and I brined that one, it turned out phenomenal... restaurant supply houses have Bain Marie’s that do a great job, but usually require moving a refrigerator shelf.

Doing a butterball my daughter wanted out of her freezer.

We here in Cajun Land didn’t observe Thanksgiving until the late 50s, Pork Roast was king. Remember when they came out with the roasting bags, then pressure cookers on small birds. I always though brineing was thought up by Yankees who hated their relatives and wanted to make them sorry they came to dinner🙀😂, you want a tender bird, do like Tosh breast side down, but with fresh pork sausage split in half draped over bird, then flip and if sausage has dried, renew the sausage, it’s really all about grease, or butter , only thing taste dry is a good martini or cracker🎉👩🏻‍🍳

I used to do something similar. Bird resting breast side down on bed of mirepoix which "steams' onto the breast side. Bacon strips over the top dripping into the mirepoix which is part of the gravy base while helping to keep birdy moist.

So true. It is all about the fat and water.

I just read an article on the pardoned turkeys that go to live out their lives on an old fashioned farm. Seems that because of the way they have been modified over the years through selective breeding, they can barely walk and can only live a few months. Really looking forward to the duck tomorrow.

Weather permitting, I am scheduled to go to Toad tomorrow. My ex and her pal at their house. She is too ill with the post surgery recovery for any cooking but we thought Chinese takeout. There will be an order of Crispy Duck in there.

Living in San Francisco long, long ago, Cantonese style cooking was popular in the Chinese restaurants. One of their great delicacies was "Pressed Duck". This is one of those smoked tea ducks which has been subjected to a duck press and then roasted or wok fried. Gelatinous and really good, a bit like Duck Confit but way better. Lots of Five Spice powder in there.

guess you'll just have to take a cold tater and wait, John.

I never dine out. Sorry your fave place will be closed.

Oh, you sum smart guy.

Not living in town, that was not an option for me.

I put mine in the fridge over night to let it dry before smoking. You guys do that?

It depends on if I'm stuffing the bird or not. If I am, then no as I want those juices to go into my stuffing while cooking. If not, then yes, it gets placed on a rack so air can get all around it.

Cooking is serious business.