Brining vs. Salting?

[gardener6797]

Thanks for all the feedback.......I think I may try salting another time, but for this Thanksgiving I'll stick with the brine....the input has been helpful.

[jglass]

Yeah same here.

[Jafo232]

I'm going to have to disagree with the reasoning on that one. Salting the meat brings protein rich fluid to the surface as the salt then enters the protein cells to form a state of equilibrium through osmosis. Even if the plastic bag did allow the moisture that was originally drawn out of the turkey to be re-absorb back into the turkey, you'd really only be back to where you started before you salted the turkey in the first place.

The presence of the salt and the scientific principal of osmosis will force an equilibrium in the turkey to occur. This means the plainly salted turkey without the presence of an exterior source of moisture (ie. a brining solution), will actually hold less moisture than an unsalted turkey.

By the way, if you roast a turkey in a "roasting bag", you're not really roasting it but instead you're actually steam poaching. Just incase your were curious.

I am not sure I understand you here. How would you be back where you started? The moisture that goes back into the bird is now seasoned.

And cooking a turkey in a bag is blasphemy.

[Chef_Jacob]

Hello all. In years past I have had good luck using the brining method for the Thanksgiving bird but I have read that salting is even better yet. Any input?
-Gardener

My original response was to answer Gardener's question. I assumed her "brining vs salting" dilema was primarily focused on making the turkey tender and flavorful at the same time. To achieve both of these goals, brining is far supperior to just salting with the addition of herbs.

So when I said that you would end up right back where you started, I was referring to moisture content in the turkey. Just salting the turkey and placing it in a bag will not add any more moisture, only seasoning. This is no different than any other dry method marinade out there; it's purpose is to provide flavor, not texture, (ie tenderness).

My true personal preferrance though is to break down the turkey while still raw, confit the legs, brine and slow roast the breasts. Use the carcas to make a roasted turkey stock, and use some of the stock for my gravy and save the rest for turkey soup. Not to mention, all this can be done way ahead of time (confit needs at least a weak to ripen) so you're cooking primarily side dish and reheating on the big day...more time with the family.

I'm glad we at least agree on cooking a turkey in a bag is "blaspheme." Maybe now that I've clarified my position, we'll find that our positions on brining and salting aren't really all that different.

[gardenbug]

I really need to cook my turkey on a rotisserie to free up my oven for other dishes on Thanksgiving day.

Has anyone ever cooked their brined turkey on a rotisserie? I hope this is not blasphemy????

[Mama Mangia]

brine first, then give it a ride on the rotisserie

[gardenbug]

As I said on my other post....it is already brined, it came that way from Trader Joe's. Has "anyone" tried a brined bird on the rotisserie before and if so, what were the results.

[jglass]

I have a rotisserie and had thought of making a turkey in it. I can never find a turkey smaller that 10-12 pounds around the holidays. I was always afraid the bird would brown to much before it got done inside.

[gardenbug]

My rotisserie holds a 15 lb turkey very nicely. I do agree with Mama Mangia that they tend to be drier than an oven roasted turkey. But, having said that, I also think it has something to do with the bird itself. I say that because I have really good luck most of the time. We also get plenty of "bird juices" for our gravy, so I have no complaints on that part.

I have never had a problem with the 15lb Turkey not being done on the inside and too brown on the outside. Actually, they come out looking like a picture.
My rotisserie is a Ronco (set it and forget it) one and it works like a dream.

[jglass]

Yeah I have that same Ronco rotisserie. It is the bigger one.