I have brinned for a few years. No one has ever complained about the bird being too salty--you do rinse before putting in the oven.
I've used a pretty exotic recipe that included a lot of herbs and spices--maybe 1/2 of fresh ginger in the 2 gallon brine!
Now I read ( in this thread) that most of that is wasted in brine. Anyone car to comment?
Sounds like 1 cup of salt to a gallon of water is the basic starting point. Is anything else "essential". I have always used 1 hour per pound as the timing. Is that about right?

__________________
1982 300SD " Wotan" ..On the road as of Jan 8, 2007 with Historic Tags

The bird will only absorb so much brine so I wouldn't worry about that. 2c salt for a quick brine, 1c salt if you have more time.

Whatever you put in the brine will add a hint of aroma to the turkey. You're not going to get a full ginger flavor of course. Put in whatever you like, make it uniquely yours.

__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

LOL, not me.... a year and a half ago I gave up red meat and got my bad cholesteral below 100.... I do eat chicken and am damn tired of it.... LOL..
but my Dr. is really proud of me.....she first suggested going on a statin... and I read up on the potential side effects and asked for time to do it by what I ate if possible...

__________________
1980 240d ,

chain elongation, cam marks reference:
http://www.peachparts.com/shopforum/diesel-discussion/10414-help-i-need-check-stretch.html

http://www.peachparts.com/shopforum/diesel-discussion/305365-9-degrees-chain-stretch.html

evap fin cleaning:

http://www.peachparts.com/shopforum/diesel-discussion/156207-photo-step-step-post-showing-w123-evaporator-removal-1983-240d-1982-300td.html?highlight=evaporator

A/C thread

http://www.peachparts.com/shopforum/diesel-discussion/297462-c-recommendations-mb-vehicles.html

I've experimented with herbs and ginger and peppercorns etc. in my brine. It's a waste as far as I'm concerned. I just use salt and molasses or dark pecan honey. The herbs go whole into the cavity with onions, carrots, celery and garlic and I loosen the breast skin and slip more sprigs of rosemary and sage under the skin with several pats of butter in there too.

__________________
You're a daisy if you do.
__________________________________
84 Euro 240D 4spd. 220.5k sold
04 Honda Element AWD
1985 F150 XLT 4x4, 351W with 270k miles, hay hauler
1997 Suzuki Sidekick 4x4
1993 Toyota 4wd Pickup 226K and counting

How unusual for guys with such strong political differences to agree about cooking, and food.

Common ground after all!

__________________
1982 300SD " Wotan" ..On the road as of Jan 8, 2007 with Historic Tags

Mostly that is a function of belonging to the same culture.... within that spectrum it is shared physics....

__________________
1980 240d ,

chain elongation, cam marks reference:
http://www.peachparts.com/shopforum/showthread.php?threadid=10414

http://www.peachparts.com/shopforum/diesel-discussion/305365-9-degrees-chain-stretch.html

evap fin cleaning:

http://www.peachparts.com/shopforum/diesel-discussion/156207-photo-step-step-post-showing-w123-evaporator-removal-1983-240d-1982-300td.html?highlight=evaporator

A/C thread

http://www.peachparts.com/shopforum/diesel-discussion/297462-c-recommendations-mb-vehicles.html

The brine will not overly salt the turkey, provided you follow the right ratio and you do rinse before cooking. What you can do is minimize or eliminate any additional salt as a seasoning.

Brining will affect the skin color of the cooked poultry. Compare to an unbrined bird, it will be less browned, but not shockingly pale. You can fix this effect in a brined bird by starting with high heat to brown the skin and then cover the breast with a foil cap for the remainder of the cooking.

Red meats are generally not brined when being prepared for roasting or grilling. However, seasoning with salt well before cooking does help to draw out moisture. So, while you have the meat out of the fridge, getting to room temperature before cooking, season the outer surface with salt. When the meat gets to room temp, use a paper towel to brush off the salt and the surface moisture that appears. Then roast or grill.

You know what's really good to brine? Whole pork loins. Brine then for a couple days and then cook them on the grill over low heat. Use real charcoal and hardwood of your choice.

__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

Ahhh bumping this.

__________________
You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

It is due for a bump---and an EXCELLENT idea.

__________________
1982 300SD " Wotan" ..On the road as of Jan 8, 2007 with Historic Tags