caangel
Drama Llama
Posts: 5,462 
Location: So Cal
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Post by caangel on Nov 11, 2018 22:20:33 GMT
I'm hosting Thanksgiving and will be making the turkey for the first time in a long time. Any pea proven brine recipes? Also looking for a pie crust recipe. I bake a lot just not pies!
Thanks!
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YooHoot
Pearl Clutcher
Posts: 3,417
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Post by YooHoot on Nov 11, 2018 22:25:42 GMT
Google the Alton Brown brine recipe. It’s perfect!
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Belle
Pearl Clutcher
Posts: 4,309
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Post by Belle on Nov 11, 2018 22:36:09 GMT
Google the Alton Brown brine recipe. It’s perfect! We have been using Alton Brown’s recipe for 10+ years. Love it! |
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Post by not2peased on Nov 11, 2018 22:37:27 GMT
I soak mine in buttermilk for 24 hours. It's juicy and delicious. I also do that with chicken.
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Post by lucillebluth on Nov 11, 2018 23:13:52 GMT
I've followed Alton Brown's instructions for most Thanksgivings for years. I don't always follow the brine recipe exactly, but close to it. His instructions are great!
I am toying with the idea of dry brining this year, since it's so much neater and easier.
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Post by jumperhop on Nov 11, 2018 23:55:48 GMT
I have been using Alton’s brine recipe for 10+ years and I love it. Last year since I had to make two turkeys I did two different brines, Alton’s and Pioneer Woman’s. The winner was Pioneer Woman’s which slightly offended me. 🤣 since I am in love with Alton. I am making two Turkeys again this year. I will do both Alton and Pioneer woman again I am 100% positive Alton will win this year. 😉
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Post by sabrinae on Nov 11, 2018 23:59:18 GMT
I also use Alton Browns brine. It makes a very tasty turkey
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basketdiva
Pearl Clutcher
Posts: 3,619
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Post by basketdiva on Nov 12, 2018 0:18:02 GMT
Pie crust is so finicky that I by frozen deep dish pie crusts.
FYI- last year Albertsons sold frozen gluten-free pie crusts.
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Post by crazy4scraps on Nov 12, 2018 1:22:25 GMT
I make cream cheese pie crusts like THIS RECIPE. The recipe makes 6 eight inch crusts or 4 nine inch deep dish crusts which is what I make. I roll it out between two pieces of parchment paper and it never sticks. They’re quite tender and delicious and I use them for both pot pies and dessert pies. Even my 8 year old eats the crusts on my pies so they must be good! |
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teddyw
Drama Llama
Posts: 6,850
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Post by teddyw on Nov 12, 2018 1:37:24 GMT
I second the frozen deep dish ready made crust. There’s so much other stuff to make. I resorted to ordering pies last year. I may have caught the meringue on fire one year.
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Post by papercrafteradvocate on Nov 12, 2018 1:48:01 GMT
Google the Alton Brown brine recipe. It’s perfect! My hubby and I used this and my turkey was demolished!!! It was so good that my siblings requested it for Christmas. |
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Post by GamGam on Nov 12, 2018 2:23:15 GMT
I use the Pillsbury pie crusts found in the refrigerated section . They are so good and easy.
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styxgirl
Pearl Clutcher
Posts: 3,875
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Nov 12, 2018 3:27:31 GMT
Google the Alton Brown brine recipe. It’s perfect! EXACTLY THIS! The only thing to be cautious of is that the drippings are usually too salty to use for gravy by themselves. I always us chicken brothe too. ( or just heat up out of a jar!!) lol |
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Post by chirpingcricket on Nov 12, 2018 3:31:16 GMT
Alton Brown's brine is reliable, but if you want to try something *really* special, go for Anne Burrell's brined, herb-butter-crusted turkey recipe. I always made a good Thanksgiving turkey, but Anne Burrell's version is like magazine-cover special. That turkey comes out looking like a movie star; it's so gorgeous, and it's juicy and delicious, to boot. The only thing I changed from her recipe is that I only use one stick of butter. She uses *three*. And really, I found that overkill-- and too expensive. You get a beautiful and delicious turkey with just one stick of butter mixed with fresh chopped rosemary and kosher salt -- as long as it follows her brine recipe! www.foodnetwork.com/recipes/anne-burrell/big-brined-herby-turkey-3361742 |
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chendra
Pearl Clutcher
Posts: 2,861
Location: The 33rd State
Jun 27, 2014 16:58:50 GMT
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Post by chendra on Nov 12, 2018 4:16:13 GMT
I use Martha Stewart's pate brisee recipe for pie crust. It's very sturdy, unlike the finicky pie crust my mom taught me to make. I can't stress enough that you need to use unsalted butter and not regular salted.  |
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caangel
Drama Llama
Posts: 5,462
Location: So Cal
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Post by caangel on Nov 12, 2018 4:31:01 GMT
Duhh how did I not think of Alton Brown?! Thanks for all the suggestions! They are very helpful.
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Post by scrapmomof2 on Nov 12, 2018 5:09:41 GMT
Yep! Alton Brown for the win from me!
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Post by worldwanderer75 on Nov 12, 2018 5:17:19 GMT
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PrettyInPeank
Pearl Clutcher
Posts: 4,691
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Post by PrettyInPeank on Nov 12, 2018 5:57:48 GMT
I use Alton's brine as well as pie crust recipe. It's traditional in the sense that it has butter and lard, but unconventional in its preparation with a food processor, a spray bottle, and ziploc bag. But, it's the best pie I've ever had! Homemade crust is worth the work.
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Post by pivibird on Nov 12, 2018 6:48:20 GMT
Another vote for Alton Browns brine recipe. Fro pie crust, I’m going to share my secret recipe-Pillsbury refrigerated pie crust. Perfect every time!
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Post by papercrafteradvocate on Nov 12, 2018 11:16:28 GMT
Google the Alton Brown brine recipe. It’s perfect! EXACTLY THIS! The only thing to be cautious of is that the drippings are usually too salty to use for gravy by themselves. I always us chicken brothe too. ( or just heat up out of a jar!!) lol That’s exactly correct too!! |
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YooHoot
Pearl Clutcher
Posts: 3,417
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Post by YooHoot on Nov 12, 2018 12:33:39 GMT
Alton Brown's brine is reliable, but if you want to try something *really* special, go for Anne Burrell's brined, herb-butter-crusted turkey recipe. I always made a good Thanksgiving turkey, but Anne Burrell's version is like magazine-cover special. That turkey comes out looking like a movie star; it's so gorgeous, and it's juicy and delicious, to boot. The only thing I changed from her recipe is that I only use one stick of butter. She uses *three*. And really, I found that overkill-- and too expensive. You get a beautiful and delicious turkey with just one stick of butter mixed with fresh chopped rosemary and kosher salt -- as long as it follows her brine recipe! www.foodnetwork.com/recipes/anne-burrell/big-brined-herby-turkey-3361742Looks interesting. I'm not sure I like all those herbs and spices, I might try that on a chicken first.
I've always wondered why the birds legs were tied together in some recipes and now I know. Nice and compact for even cooking.
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SweetieBsMom
Pearl Clutcher
Posts: 4,612
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Post by SweetieBsMom on Nov 12, 2018 12:58:17 GMT
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Post by Merge on Nov 12, 2018 14:17:56 GMT
Same. We do not care for the watery texture of turkey that has been soaked in a brine solution. I’ve been doing a dry brine the past few years - meat is tender and flavorful without being water-logged. I cheat and use the refrigerated pie crust - or honestly tend to make pies that use a crumb crust. My favorite pumpkin pie recipe uses a ginger snap crust. For apple pie I use refrigerated crust. |
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dawnnikol
Prolific Pea
'A life without books is a life not lived.' Jay Kristoff
Posts: 7,903
Sept 21, 2015 18:39:25 GMT
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Post by dawnnikol on Nov 12, 2018 14:59:17 GMT
I don't have a pot big enough for a 24lb turkey and the brine recipe. :X
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SweetieBsMom
Pearl Clutcher
Posts: 4,612
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Post by SweetieBsMom on Nov 12, 2018 15:19:47 GMT
I don't have a pot big enough for a 24lb turkey and the brine recipe. :X Dry brine it and you don't need a pot  |
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Deleted
Posts: 0
May 19, 2024 7:02:00 GMT
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Post by Deleted on Nov 12, 2018 15:23:29 GMT
I had a horrible experience with trying to brine a turkey. It was a salty mess and I just buy a Butterball now. I'm also one that uses refrigerated pie crust. I just don't have the time to make my own.
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Post by not2peased on Nov 12, 2018 19:34:34 GMT
I admit I am surprised how many like that Alton Brown brine recipe-it's so salty and to me, tastes just like those turkeys they inject with brine at the store
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