POPSUGAR Food Thanksgiving Will You Brine Your Turkey? by Food 11/21/08 0 Shares Like us on Facebook Sign up for our daily newsletter > Follow us on Pinterest Many of you swear that basting the turkey makes it more succulent and now I'm wondering if you plan to brine the turkey as well. I consider it to be a must-have for this time of year, so I'm brining my bird, but I'm curious to know your feelings on this preparation method. Source Read More BriningThanksgivingTurkeyPollHoliday Watch Our Holiday Gift Guide Show Thanksgiving 12 Celebrities Reveal Their Thanksgiving Tablescapes 7 Cuban-Style Appetizers to Serve at Your Holiday Party 50 Recipes That Will Spice Up Your Holiday Spread This Is the Only Natilla Recipe You'll Need This Holiday Season Holiday Gift Guide: Stocking Stuffers For the Pop Culture-Lover See How Stars Are Already Celebrating the Holiday Season! 50 Gifts For the Serious Cheese Addict 44 Things That Made Christmas in the '90s All That POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests. Get Inspired With Our Living Newsletter Personalize Love and Sex Home Tech Vegetarian DIY Food Sign up with facebook or By signing up, I agree to the Terms and to receive emails from POPSUGAR. JustBekky 7 years <b>Awwwww!! It's Mr & Mrs Huckstable!!!</b> JustBekky 7 years Awwwww!! It's Mr & Mrs Huckstable!!! LoveSarah 7 years I've never heard of brining but it sounds interesting! My moms turkey always comes out amazing and this year she is teaching me how to do it, and I am cooking my own. (I'm moving across the country next year, so no more thanksgivings with my mom :[ ) Anyway, once I know the basics, I will probably try to brine it after that :) mtiger 7 years We inject our turkeys with seasoning...I think it's a southern thing. fuzzles 7 years Ditto, shoneyjoe! Sounds great! :D tafoot 7 years shoneyjoe -- Thanks for sharing about brining tofu. Brilliant!! I will be trying it out very soon. shoneyjoe 7 years I've brined tofu. Buy firm tofu and you still need to squeeze it out first to get water out of it. Three layers of paper towel on a small sheet pan (I use the one from my toaster oven), then the tofu (in inch-thick blocks), three more layers of paper towel and a saute pan with a can or two of soup inside it for weight. After about 30 minutes, you've got tofu that's a lot less watery. Then brining it works great - soy & water, grated or powdered ginger, garlic powder and sugar - I'd go for 30 minutes in the fridge, maybe more. I actually keep a couple pieces in the brine in case I want a quick stir-fry ingredient at moment's notice. liciababe 7 years I am having an orphan thanksgiving at my house for all the people i kno who don't have family or can't make it home and I am totally going to brine my turkey they are sooooooooo much better that way tho i do have to get the dl from my mom on how tafoot 7 years Alton Brown introduced me to brining, but it was my older daughter, Karen, and her husband, Mike, who have taking turkey to a heavenly level. My other son-in-law, Jim, LOVES to come to her house for Thanksgiving and is always sad whenever it's the year for him to eat his grandmothers' dry birds. Don't be afraid to try something new and brine!! AmberHoney 7 years WOW! That sounds so good and the tofu is a great idea and agree would the salt be an overkill!? fuzzles 7 years Hey Amber! The orange and chipotle (also brown sugar and other goodies!) are part of the salted water brine. You boil and cool the brine, submerge the meat completely, and let it hang it the 'fridge. A good rule of thumb is usually to allow the meat to swim around in the brine for about an hour per pound, rinse, and then do what you're going to do with it. :drool: Just out of curiousity, has anyone ever brined tofu? I have not, but am thinking that it might make for a flavorful meatless meal base if it didn't compromise the texture or result in salt overkill? fuzzles 7 years Hey Amber! The orange and chipotle (also brown sugar and other goodies!) are part of the salted water brine. You boil and cool the brine, submerge the meat completely, and let it hang it the 'fridge. A good rule of thumb is usually to allow the meat to swim around in the brine for about an hour per pound, rinse, and then do what you're going to do with it. :drool:Just out of curiousity, has anyone ever brined tofu? I have not, but am thinking that it might make for a flavorful meatless meal base if it didn't compromise the texture or result in salt overkill? tlsgirl 7 years I think it makes the turkey so much more juicy and flavorful, so yes. ilanac13 7 years well since i don't eat meat/turkey i'm not making one this year.....so i won't be partaking in the brining process. AmberHoney 7 years How about NO I'm not but I will someday column? fuzzles, is it orange juice and chipotle peppers in a sauce? It sounds so nummy and how long? :) AmberHoney 7 years How about NO I'm not but I will someday column? fuzzles, is it orange juice and chipotle peppers in a sauce? It sounds so nummy and how long? :) ShePirate2010 7 years no? ShePirate2010 7 years no? fuzzles 7 years I will be using a orange/chipotle brine, and finishing with a maple/mustard glaze. Tried and true NUM! :drool: Angela123 7 years "what's brining" pretty much sums me up! RosaDilia 7 years My mother brines the Turkey in sour oranges, salt, vingar and water for a couple of hours then she rubs it down with her homemade adobo. lovelipgloss 7 years Technically my parents will be brining. They tried it for the first time last year and we noticed a big difference (for the better) so they're doing it again. They've also been ordering a turkey from a local organic farm instead of getting the usual Butterballs I grew up with. Spectra 7 years I'm not making the turkey, but I know my mom won't brine it because she refuses to do anything differently than she's always done it. Which means she'll put it in one of those oven roasting bags and probably overbake it. And she'll carve it too soon (before the meat rests) and it will most likely be too dry. Good thing I'm not super crazy about turkey, I guess. Jude-C 7 years We brine, butter, baste, and foil. partysugar 7 years I'm brining, basting, roasting, and glazing!