I'm going to try Alton Brown's turkey brine. The recipe calls for regular salt vegetable stock, all I can find is the unsalted. Anyone know how much extra salt I should add to compensate?
Here's the recipe:
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Gonna try Alton Brown's brine, cant find reg. salt veg stock
Moderator: TBBQF Deputies
- atcNick
- Outlaw
- Posts: 1333
- Joined: Sat Aug 08, 2009 7:17 pm
- Location: Longview, TX
- Contact:
Gonna try Alton Brown's brine, cant find reg. salt veg stock
-Nick
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
- n2dabluebbq
- Bandolero
- Posts: 802
- Joined: Sun Jan 10, 2010 9:44 pm
- Location: FINALLY HOME! San Antonio Tx
- Contact:
Re: Gonna try Alton Brown's brine, cant find reg. salt veg stock
i'm thinking you'll be fine with the kosher salt even though the veg stock is unsalted. something to do is cook it up and taste it. then add salt at say a teaspoon at time till you get the flavor profile you are looking for.
HOOK EM HORNS!
http://www.facebook.com/n2dabluebbq
http://www.facebook.com/n2dabluebbq
- Pony Express
- Outlaw
- Posts: 1350
- Joined: Tue Jul 28, 2009 4:38 pm
- Location: Seguin, Texas
- Contact:
Re: Gonna try Alton Brown's brine, cant find reg. salt veg stock
have done Altons twice and it turns out perfect
Charmglo gasser,
New Braunfels offset smoker
Custom trailer pit offset smoker
Git-er done
GIG EM
New Braunfels offset smoker
Custom trailer pit offset smoker
Git-er done
GIG EM
- danger831
- Rustler
- Posts: 248
- Joined: Mon Dec 29, 2008 4:06 pm
- Location: Deer Park
- Contact:
Re: Gonna try Alton Brown's brine, cant find reg. salt veg stock
use chicken stock
Who is online
Users browsing this forum: No registered users and 5 guests