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-   -   LC brine for grilled turkey (http://forum.lowcarber.org/showthread.php?t=291613)

JAnn Fri, Mar-31-06 12:37

LC brine for grilled turkey
 
Karen, I recently grilled a turkey. The recipe called for soaking in brine overnight. The brine was way too salty for me. It also called for 1 cup of dark brown sugar. I used 1 tablespoon molasses and 3/4 cup Sugar Twin brown sugar (the U.S. saccharine kind). Do you have any suggestions to improve the brine and a substitue for salt? Vinegar perhaps?

Thanks.

BTW, love your cookbook! I'm going to serve your cranberry relish with this next one. (I have 4 turkeys in the freezer)

Karen Fri, Mar-31-06 17:34

Hi JAnn

This is the one I use

http://forum.lowcarber.org/showpost...312&postcount=2

I've stopped using the sweeteners, they don't really seem to make any difference.

Keep in mind that the recipe is for a 15 pound turkey. It won't work with a larger one.

Glad to hear you're enjoying the book. :)

Karen

JAnn Mon, Jun-12-06 11:14

A very belated thank you. I will try it next time.

missymagoo Fri, Jan-01-10 23:39

i like brined turkey - i did not know the sugar went in the cells of the turkey. i want to take a turkey breast and brine over night. sue

girlbug2 Sat, Jan-02-10 11:17

Quote:
Originally Posted by JAnn
Do you have any suggestions to improve the brine and a substitue for salt? Vinegar perhaps?



I think it is literally impossible to take salt out of brine. It's in the definition.http://en.wikipedia.org/wiki/Brine

Anything else you soak your meat in would be called a marinade.

y0u Sat, Jan-02-10 11:35

I brine turkeys and chickens all the time and use no sweeteners of any kind, instead I use sweet spices and herbs and salt. Allspice, lemon juice, cinnamon, bay leaf, rosemary, thyme, sage, orange peel..things of that nature. I also use about 1/2 cup of salt for a 12 pound turkey and 3 tbs of salt for a whole chicken. Turns out great every time.. :thup:

brobin Wed, Mar-10-10 12:35

I have started doing a dry brine. A few tablespoons of course salt rubbed on the turkey, then put it in a bag and leave it in the fridge for 2 or 3 days. Each day, rub it without taking it out of the bag.

I found this did a great job of keeping the turkey moist without it becoming soggy. It was also much less salty after being cooked, including the drippings.

I highly recommend the technique.


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