If you’re brining your turkey when are you putting it in?

[BentNeckLady]

Trying it this year for the first time. It’s a 7kg bird.

Mine (6.5) went in yesterday - but anytime up to 12 hours in advance is fine. And don't forget to get it out and give it a good hour to dry / come to room temp before cooking .

I put mine in this morning - had my DS merrily chucking oranges and cinnamon sticks in first thing. It does really work, I wouldn't cook turkey any other way. Are you doing the Nigella recipe for it?

I’m going to try it when I get the bird home (currently on the train from the office) - so hopefully by about 3pm to remove about 10am tomorrow.

I use a garden trug (bought for the purpose) I usually use nigellas recipie but found one on the internet with apple juice and apples so amalgamated both with some changes -I don’t use maple syrup just use extra honey and I have run out of mustard seeds this time so just chucked in extra everything else.

Is that you, Mick?

Kind of nigella with a bit of random shit thrown in. My bucket isn’t big enough and the turkey is in the shed with it’s arse poking out the top, very undignified!

It’s not very cold today so I’m a bit worried I’m
Going to poison is tbh.

@BentNeckLady I feel your pain, it's summer where we are so have chucked it in our big cool box with tons of ice packs and keep adding ice cubes to it as there is zero room in the fridge. Hoping to not poison anyone too!

I found another tub that had decorating stuff in so I’ve given it a good scrub and am using that and am weighing the turkey down with a house brick

I’m hoping the fact that the turkey is still a bit frozen will keep it cold enough but I’ve put some ice on it too. The things we do ey!

I don’t trust mine in the shed or garage so just keep in in a cool corner of the kitchen. If you get rid of the liquid without splashing it all over your kitchen and the dispose of all the bits of herbs onions oranges etc and clean up your utensils carefully and then cook the turkey well enough you won’t poison anyone as the cleaning up and the cooking process will kill any bacteria.

I absolutely love how we've all got our turkeys sat in buckets, in garden sheds, weighed down with house bricks.

It's absolute lunacy.

Mine is in the garden in a bucket with a chopping board on it and a big plant pot. Since yesterday and I’d like it to get a little cooler as worried about poisoning everyone!

Oh no should I be doing this?
Got a turkey crown and normally just roast it with bacon over and slathered in butter.
Does brining it make it really moist? Or is it about flavour?

I'm going with a dry brine. We've got a boneless butterflied turkey, so that's currently flat out in a tray in the fridge doused in salt and pepper. It'll be cooked in a BBQ (one with a lid - we live in Australia at the moment, so it's both authentic Aussie AND it keeps most of the extra heat out of the kitchen!)

Mine went in about 2 hours ago. It's bloody huge! I wrestled it into a roasting bag and then into one of DHs brewing buckets.
It's in the bathroom at the moment as that seems to be the coolest room.

I used Martha Stewart's recipe, too much caraway in the Nigella one.

I didn't have caraway seed so used a mix of cumin and fennel: otherwise Nigella. But it is actually soaking in a decent trug (DDs for her sailing gear so no mucky stuff..)

I’ve just got mine out and it’s currently sitting on the kitchen side coming up to room temp while
I have a cup of tea in bed. First one awake!

Happy Christmas everyone

🦊
It was weighted down so we only lost a wing. And I carefully marked the end to avoid.
But blummin DD announced so to all. The trimmings were very popular!

Foxes have to have Christmas dinner too!