Braised Turkey

Read the LA Times "Food" section today about comparing turkeys; heritage, free-range, commercial Zacky Farms.

Since they said heritage turkeys are sold out until next year, I remembered an episode of Alton Brown's "Good Eats" in which he brined a turkey. See link below.

The scientifics seemed logical for good results by inducing the moisture to flow in an out of the meat while carrying the spcies with it.

Has anyone brined a turkey with great results? did you do it like Alton Brown's method? (see link below)

Thanks.

Link: http://www.foodnetwork.com/food/recip...

I got an email yesterday from the slow folks saying another 150 heritage turkeys are available. Cash only, one day. Do you want me to look up the info for you?

[lost squirrel]

Topic Title - braise
Discussion - brine

My only input, I braised a 20lb'er last weekend for our expat thanksgiving in Tokyo. Half followed the Bittman recipe. It was totally kick-ass and very difficult to share, we wanted to eat it all before it left the kitchen.

I've had particularly good results with brining on the local farmer's fresh turkeys. They are not heirlooms, but it's an organic farm and the turkeys tend to be a little gamier, a little tougher, but also more flavorful. The brining really helps keep the muscular birds moist.

Are they considered "free-range" ? I've heard free-range turkeys get exercise that makes their meat a little tougher. And, I heard that some (probably not all) commercial turkeys get soo top heavy that they can't walk without falling over.

Did you add any spices besides salt to the brine?

I don't know if they are range free, but I'm pretty sure they are because I think I've passed by their "range." I add whole black pepper, brown sugar, and other spices, but I've never been able to detect them in the turkey (maybe the sugar, but that could just be sweet meat). I do notice the juiciness, especially the white meat not drying out. Downside is the pan drippings are very salty (and there is less of it -- must be the brining causing the turkey to retain water), so the gravy should be made separately. I usually work an herb/olive oil or butter rub into the skin, then cook outside on the gas Weber over medium heat (don't want flare-ups). I toss wood chips wrapped in tin-foil right on the burner, so the turkey is semi-smoked (just enough to taste smoky, but not so much that you feel you're eating preserved meat).

Thanks. > }

When I first saw your topic I thought you meant "braised" but you evidently meant "brined."

However there is a nice recipe in today's NY Times for BRAISED turkey (drumsticks) which sounds yummy. You need to register to read the Times but registration is free.

Link: http://www.nytimes.com/2003/11/19/din...

Yes, indeed I did intend "brined" as the subject. I had a "brain doh."

I was surprised that the NY Times article about braised drumsticks said most people like the white meat (as is true in my family) and yet the heirloom turkeys are said to have a higher proportion of dark meat. My grandfather would have loved those kind of leftovers.

How creative.

Oh, for the article I was noting from, see link to 11/19/03 Times article by Leslie Brenner, "Per Pound, Which Turkey Tastes Best?" (I would have titled it something else). I think you have to register and its free.

Link: http://www.latimes.com/features/food/...

[sdaspin]

i was looking for braised too. Thanks for the link

There have been so many conversations on brining and preparing turkeys in the last 2 weeks. Please scroll down below. ANy conversation on turkey preparation on this board almost always ends up with a discussion on brining.

What Marine said. The short answer is: Yes, you should brine. Plus, here are my thoughts on Alton's approach. I'm trying it this year with a Diestel bird.

Link: http://www.chowhound.com/topics/show/...

Ditto. Thanks for the link. No more dry turkeys overshadowed by terrific stuffing and gravy!

All I saw was "deep fried" which is not my style or "roasting" which I've done many times - stuffed. So, I didn't read those so entitled. Thank you, I will read on.