Turkey

From KensWiki

This last (2009) Thanksgiving, I brined an 18.64lb turkey for aprx 20 hours in a solution of 1 and 1/8 cup kosher (coarse grain) salt and about 1/2 to 5/8 cup sugar per gallon. It took 2 gallons to completely cover the turkey in a large stock pot, and I kept the stock pot chilled by immersion in an ice-water bath in the laundry room sink (deep utility sink). I rinsed the turkey inside and out prior to roasting.

Roasting took roughly 15min/lb (4:40 to 5:00 total) at 325-350. I started it at 337-ish (due to late start and worry about it not being done on time), but turned it down to 325 later. The turkey was set on a rack breast-side up with wings and legs tucked in until it was nicely browned. After achieving the desired brownness, I put a foil tent over it (set so that it didn't actually touch the turkey .. and was open on the ends but crimped to the rack on the sides).

The results were very good, but some parts of the turkey were noticeably salty (perhaps not rinsed enough? .. or was the brine too strong?). The breast and thighs were great and not salty, but thin areas on the back and lower abdomen were salty (though still quite good). The drippings were also salty, but just about right for making gravy with no additional salt needed.

The turkey was picked up on Monday afternoon and was supposedly "fresh", not frozen, however, it was partially frozen. It was left in the refrigerator to defrost, but on Wednesday afternoon (at 14:00, when starting brine), it was still frozen solid in some areas (particularly towards the inside). By the time it was removed from the brine at 10:40 on Thursday, it was fully defrosted. In 2008, an inadequately-defrosted turkey caused some cooking problems (not done on time, and the outside was dry by the time the inside was adequately cooked). In the future, it would probably be best to pick up the turkey on Friday or Saturday instead of waiting until Monday. Picking up the turkey early on Monday may be ok if it is not too frozen.