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Home > Taste of Home Community > Community Forums > Recipes > Cooks Illustrated Brining Method - it's great! I've used it for years!

Cooks Illustrated Brining Method - it's great! I've used it for years!

Last post Jun 03, 2009 4:32 PM by piggykins . 6 replies.


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    • Top 200 Contributor
    Joined: Jan 2003
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    Posted: Nov 19, 2008 9:01 PM in Recipes
    Post # 1
    Cooks Illustrated Brining Method - it's great! I've used it for years!

    Brining instructions from Cook’s Illustrated


    I will try to post their instructions as I have them, but it is long. It calls for more salt, but you use Kosher salt and it is a process of soaking in the cold salt water, submerged, and then taking the turkey out and letting it "rest" uncovered on a rack in your refrigerator allowing the turkey to dry and the skin "crisp" up. It is a unique process, calls for plenty of refrigerator room - or a cold and safe place (like a northern basement) to soak and "dry". Someone mentioned they use a cooler – but you need a large one with plenty of air circulation space when you are drying it. Naturally, you cover the cooler when you are “drying” it.
    I have a second refrigerator so it is not a problem. It really does make the best juicy turkey and is worth all the trouble. I have also done the turkey breasts. Actually, this originates - not from a southern practice - but I think it was possibly a Jewish practice. They have now advanced it to brining pork and other meats.
    I basically use 1 to 2 cups of Kosher salt to several gallons of water - to cover the turkey - in a very large container/pot. I use a huge stainless steel stockpot. They recommend you not using larger than a 12 to 14 lb. turkey. That is what I have always prepared. You soak it overnight or up to 24 hours, remove from water and place on rack over pan, uncovered, in refrigerator overnight - to "dry". The “drying” is very important – and leaving it “uncovered” on the rack helps with that process. Do not leave it out.


     
     
     

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    7. Remove roasting pan w/ turkey from oven, brush exposed surfaces w/ butter and turn and rotate to breast-side UP. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30- minutes. Carve and serve. Use the temp. guides, and wiggle the legs, and use your nose and eyes to make sure it is done.
    Also, make sure and keep that oven closed during the "moves"!

    I have let it rest longer and had no problem except for the fact that everybody wants to start taste testing and eating. I solved that my using the rack over my old enamel roasting pan, then covering the turkey when I take it out, so no-one is tempted. That works for everyone but my "chef" son-in-law as he always says that he must give it the taste test first! He has started doing his turkey this way when he cooks for his side of the family!
    There are several steps, but you actually are in the kitchen anyway, and this really goes faster than some of the old methods. As I said, previously, I have done this on my gas grill, with good results, too. I use the medium high temp. on my grill.
    The directions for stuffing are for cooking it longer and after the first hour on 450 degrees, lowering heat to 250. I do not roast my turkeys, stuffed, due to health concerns, so, I won't post it.


    Back to the brining - if you do brine for 12 to 24 hours - cut your salt in half. One time, I did not do this, and did not notice it being too salty. However, I would not want to "steer" you incorrectly.
    I hope, that if you try this, you will like it and find it worth while. I have always been complimented on my "turkey roasting" and have used many methods. However, I have used only this for the past several years.
    I keep planning to try the brined pork, but just haven't.
     
    It sounds more complicated than it is!
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Tria
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    • Top 50 Contributor
    Joined: Sep 2004
    Posts: 27,777
    Reply Posted: Nov 20, 2008 6:30 AM in Recipes
    Post # 2
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

    That's the way I do it and it's perfect every time. Here's a hint though......

     

    Ziplock Big Bags are perfect for brining. They're food safe and recommended by CI for brining.

     

    My stockpots aren't big enough to hold turkey and water without danger of spilling. My canner would take up too much room in the fridge. A cooler would work, but it would have to be scrubbed and sanitized before and after use if I just put the bird and brine (and ice) inside.

     

    So, put Ziplock Big Bag inside stockpot. Add brine. Add turkey upside down so the breast is submerged. Carefull squeeze all the air out of the bag and seal. The brine will surround the bird, the stockpot will make it easier to slide in and out of the fridge and you won't have to worry about spilling any water.

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    • Top 200 Contributor
    Joined: Jan 2003
    Posts: 9,831
    Reply Posted: Nov 22, 2008 9:18 PM in Recipes
    Post # 3
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

    I always use a plastic bag too but I generally buy the brining bags that some of the stores sell, e.g. Whole Foods has one.  I'll check out the big bags, though as they would definitely be cheaper.   I wouldn't be able to pick up my stock pot when it's full of turkey and brine - LOL - and like you would never use a cooler for sanitary reasons.    I do put my bag and turkey in a stock pot, though - just to be sure it doesn't leak.  I have a second refrigerator so that helps.

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    Tria
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    • Top 200 Contributor
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    Reply Posted: Jun 01, 2009 11:37 AM in Recipes
    Post # 4
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

    Someone asked for this to be bumped up - I may be too late - forgive if so.   This is the method I use every year at Thanksgiving and have also used it during the years for chicken and turkey.

    It's great!!!!

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    Tria
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    • Top 500 Contributor
    Joined: Jun 2006
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    Reply Posted: Jun 01, 2009 2:53 PM in Recipes
    Post # 5
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

    Sounds great Tria, thanks....

     

    piggykins

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    "Have a piggy perfect day!"
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    • Top 50 Contributor
    Joined: Aug 2002
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    Reply Posted: Jun 03, 2009 12:46 PM in Recipes
    Post # 6
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

     Thank you so much, Tria, for going to the trouble of sharing this. I, too, have that magazine!! I just forgot about it!!! lol Anyway, lots of good and helpful info. here. I'm thinking I'm gonna have to find a turkey breast soon and try brining that!!!Wink

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    Kay Click for Winthrop, Minnesota Forecast

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    • Top 500 Contributor
    Joined: Jun 2006
    Posts: 6,163
    Reply Posted: Jun 03, 2009 4:32 PM in Recipes
    Post # 7
    Re: Cooks Illustrated Brining Method - it's great! I've used it for years!

    Tria thanks for the bump up. You're not to late.  I will try both methods.  Thanks Tria & Kay....

     

    piggykins

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    "Have a piggy perfect day!"