brined turkey problem

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

<snipped>

Quoted message said:

OK, here's the problem. When the turkey is carved, the thighs and legs look like they're almost
still raw. They're pink, VERY pink, and the juice runs pretty pink, too. Even the breast meat is
slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my brother
went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any ideas
as to what we're doing wrong?

In my experience the thigh always takes longer to cook than the breast, and every other turkey
recipe I have seen says to put the thermometer probe in the thigh. Could this be the problem?

--
Peter Aitken

Remove the [censored] from my email address before using.

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

<SNIP RECIPE> OK, here's the problem. When the turkey is carved, the thighs and legs

Quoted message said:

look like they're almost still raw. They're pink, VERY pink, and the juice runs pretty pink, too.
Even the breast meat is slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my brother
went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any ideas
as to what we're doing wrong?

Thanks, Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined turkey and smoked turkey can
both have a pink appearance. Use a thermometer whenever you're not sure, and go by that.

kimberly

Quoted message said:

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any ideas
as to what we're doing wrong?

It is the "red" meat of the turkey. It's not going to look like white meat.

It probably also looks a lot juicier than you're used to because of the shorter cooking times used
in that recipe.

As long as it's not still bleeding it should be fine. If the thermometer says it has hit the proper
temp you should be fine. The brining and shorter high-temp cooking isn't what most folks are used
to. Neither is the juicy flavorful bird you get.

If it helps, my husband has made about 5 turkeys this way and we haven't poisoned anyone yet. 🙂

Dawn

Peter Aitken said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

<snipped>

Quoted message said:

OK, here's the problem. When the turkey is carved, the thighs and legs look like they're almost
still raw. They're pink, VERY pink, and the juice runs pretty pink, too. Even the breast meat is
slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

In my experience the thigh always takes longer to cook than the breast, and every other turkey
recipe I have seen says to put the thermometer probe in the thigh. Could this be the problem?

No, I'm afraid it isn't, because that's the one thing we did differently from the recipe is place
the probe in the thigh, not the breast. And my brother was very careful not to place it on the bone.
He went in, touched the bone, then backed out about an inch. So you're in the thickest part of the
thigh, but not touching the bone.

Cathy

Nexis said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

<SNIP RECIPE> OK, here's the problem. When the turkey is carved, the thighs and legs

Quoted message said:

look like they're almost still raw. They're pink, VERY pink, and the juice runs pretty pink, too.
Even the breast meat is slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

Thanks, Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined turkey and smoked turkey can
both have a pink appearance. Use a thermometer whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact we use the same one Alton Brown
does. Although we placed the probe in the thigh, not the breast, because the thigh usually takes
longer to cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked. That's the problem. SHOULD it look
THAT uncooked??

Cathy

cathy <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Nexis said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few
times now, and the turkey comes out great, but there seems to be one small problem. Here's the
recipe:

<SNIP RECIPE> OK, here's the problem. When the turkey is carved, the thighs and legs

Quoted message said:

look like they're almost still raw. They're pink, VERY pink, and the juice runs pretty pink,
too. Even the breast meat is slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature
is correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

Thanks, Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined turkey and smoked turkey
can both have a pink appearance. Use a thermometer whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact we use the same one Alton
Brown does. Although we placed the probe in the thigh, not the breast, because the thigh usually
takes longer to cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked. That's the problem. SHOULD it
look THAT uncooked??

Cathy

So the oven was ok and the probe was ok...That just leaves the brine. Not knowing what was in your
brine my guess is some sort of nirtrate or nitrite or a meat cure. The chemicals used in bacon, ham,
sausages, corned beef etc... These turn meats pinkish or redish depending on how much used.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

What're the BTU's on your cooker? Some of the cheaper, lower BTU units don't do a good job....

cathy said:

Nexis said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few
times now, and the turkey comes out great, but there seems to be one small problem. Here's the
recipe:

<SNIP RECIPE> OK, here's the problem. When the turkey is carved, the thighs and legs

Quoted message said:

look like they're almost still raw. They're pink, VERY pink, and the juice runs pretty pink,
too. Even the breast meat is slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature
is correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

Thanks, Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined turkey and smoked turkey
can both have a pink appearance. Use a thermometer whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact we use the same one Alton
Brown does. Although we placed the probe in the thigh, not the breast, because the thigh usually
takes longer to cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked. That's the problem. SHOULD it
look THAT uncooked??

Cathy

cathy said:

Yes, we used a thermometer just like the recipe says to, and in fact we use the same one Alton
Brown does. Although we placed the probe in the thigh, not the breast, because the thigh usually
takes longer to cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked. That's the problem. SHOULD it
look THAT uncooked??

Yes, it should. I believe that AB has stated himself that brined turkey has a pinker color than
turkey that isn't brined and not to worry.

I have been brining turkeys for longer than I've watched Alton Brown, and my first sight of rosy
brined turkey meat had me running back and forth from oven to table for an hour. I finally had to
just accept that the color wasn't going to change and that I was going to ruin the meat if I kept it
up. Trust me, it took me a while to get used to the idea of carving and serving it that way, but
since the first bite I've had no trouble whatsoever eating it. I trust my meat thermometer, and now
look forward to cutting into that succulent pickled bird.

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

1 (14to 16 pound) frozen young turkey For the brine: 1 cup kosher salt
1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced
1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to
dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly
chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water
in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate
or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through
brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion,
cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on
roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity
along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other
neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven
and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part
of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if
available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of
roasting. Let turkey rest, loosely covered for 15 minutes before carving.
--------------------------------------------------------------------------

------------------

Quoted message said:

OK, here's the problem. When the turkey is carved, the thighs and legs look like they're almost
still raw. They're pink, VERY pink, and the juice runs pretty pink, too. Even the breast meat is
slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my brother
went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any ideas
as to what we're doing wrong?

Thanks, Catly

I did Alton's turkey recipe for Thanksgiving and the only problem we had was that for the first time
in history in our family there was no left over turkey! Seriously... it was scarfed.

I use a slightly modified version of Alton's turkey recipe.

Brined turkey will have a red/pink tint near the surface when cooked.

I recommend cooking it until the leg meat starts to pull away from the bone, even if that means
overcooking slightly (just don't wait too long, it needs to be nice and tender). It's a tough
balance to achieve, but if you like dark meat, it is worth it.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

cathy said:

Peter Aitken said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

<snipped>

Quoted message said:

OK, here's the problem. When the turkey is carved, the thighs and legs look like they're almost
still raw. They're pink, VERY pink, and the juice runs pretty pink, too. Even the breast meat is
slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature is
correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

In my experience the thigh always takes longer to cook than the breast, and every other turkey
recipe I have seen says to put the thermometer probe in the thigh. Could this be the problem?

No, I'm afraid it isn't, because that's the one thing we did differently from the recipe is place
the probe in the thigh, not the breast. And my brother was very careful not to place it on the
bone. He went in, touched the bone, then backed out about an inch. So you're in the thickest part
of the thigh, but not touching the bone.

There are two things at work to cause the pinkness. First, the birds grow a lot faster than they
used to (all that selective breeding and stuff). Because they do, they're killed younger, before
their bones have calcified as fully as they used to. Stuff that used to stay in the bones now
literally comes through them. Same reason for pink meat on chickens close to the bone.

Second, brining alters the chemistry and physics of the meat. In much the same way that cured hams
are pink (although that's from different chemicals than are usually used in home-brining), the meat
from turkeys can be.

If the thermometer is right, and you've taken the meat to higher than killing-temperature (140F),
it's safe. Most people won't like the texture until it gets over 160.

Pastorio

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"cathy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few
times now, and the turkey comes out great, but there seems to be one small problem. Here's the
recipe:

<snipped>

Quoted message said:

OK, here's the problem. When the turkey is carved, the thighs and legs look like they're almost
still raw. They're pink, VERY pink, and the juice runs pretty pink, too. Even the breast meat
is slightly pink around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on the stove, the temperature
is correct. We've checked the calibration on the probe thermometer and it's accurate, too (my
brother went to great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture is that of cooked
turkey, and no one has gotten sick eating it. It just =looks= raw, and my sister-in-law is
afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and if so, why? If not, any
ideas as to what we're doing wrong?

In my experience the thigh always takes longer to cook than the breast,

and

Quoted message said:

Quoted message said:

every other turkey recipe I have seen says to put the thermometer probe

in

Quoted message said:

Quoted message said:

the thigh. Could this be the problem?

No, I'm afraid it isn't, because that's the one thing we did differently from the recipe is place
the probe in the thigh, not the breast. And my brother was very careful not to place it on the
bone. He went in, touched the bone, then backed out about an inch. So you're in the thickest part
of the thigh, but not touching the bone.

Cathy

That is exactly how I do it. I have no more suggestions I am afraid.

--
Peter Aitken

Remove the [censored] from my email address before using.

Why does every idiot that thinks they can cook call this a "brine"? It's clearly a marinade. Brine
is simply salt and water - if you add spices to it it isn't brine anymore, it's a marinade.

: My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few times
: now, and the turkey comes out great, but there seems to be one small problem. Here's the recipe:

: 1 (14to 16 pound) frozen young turkey For the brine: 1 cup kosher salt
: 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns
: 1/2 tablespoon allspice berries
: 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced
: 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Why does every idiot that thinks they can cook call this a "brine"? It's clearly a marinade. Brine
is simply salt and water - if you add spices to it it isn't brine anymore, it's a marinade.

Why does every idiot who thinks they want to play Super-Pedant in this group fell that they just
HAVE to post about such trivial misuses - if that's what it is, even - of words?

"Brine" is generally used to refer to any such liquid with a relatively high salt content.
"Marinade" is anything you marinate food in, and often is a good deal more acidic than salty.

And if Alton wants to call this a "brine," then I will gladly follow his lead and not worry one tiny
little bit as to whether or not this usage upsets your sensibilities.

Bob M.

Quoted message said:

Why does every idiot that thinks they can cook call this a "brine"? It's clearly a marinade. Brine
is simply salt and water - if you add spices to it it isn't brine anymore, it's a marinade.

For generations salt water solutions with spices and herbs added have been called brines, whether
you agree or not.

Quoted message said:

Why does every idiot that thinks they can cook call this a "brine"? It's clearly a marinade. Brine
is simply salt and water - if you add spices to it it isn't brine anymore, it's a marinade.

Um, no. Brines in culinary applications are salt solutions that may contain other ingredients and
are intended to "plump" and flavor meats.

Corned beef is made with salt, water and spices. It's technically characterized as brining. Brines
change the actual physical composition and culinary characteristics of the foods being brined.

Marinades are solutions whose main value is to add flavor but not to really change the food being
marinated.

Typically, marinades contain oils. Brines don't.

Pastorio

Quoted message said:

: My brother has gotten hooked on Alton Brown's cooking. We've tried AB's brined turkey a few
: times now, and the turkey comes out great, but there seems to be one small problem. Here's the
: recipe:

: 1 (14to 16 pound) frozen young turkey For the brine: 1 cup kosher salt
: 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns
: 1/2 tablespoon allspice berries
: 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced
: 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Why does every idiot that thinks they can cook call this a "brine"? It's clearly a marinade. Brine
is simply salt and water - if you add spices to it it isn't brine anymore, it's a marinade.

For someone who top-posts to call anyone else an idiot is like Danny DeVito calling someone short.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

For someone who top-posts to call anyone else an idiot is like Danny

DeVito

Quoted message said:

calling someone short.

--
Peter Aitken

Remove the [censored] from my email address before using.

Can you please explain why top-posting is bad? I don't understand....I would think it's easier for
people to read?

Lorena

On Fri, 20 Feb 2004 12:09:22 -0800, "Lorena" <[email hidden]>

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

For someone who top-posts to call anyone else an idiot is like Danny

DeVito

Quoted message said:

calling someone short.

Can you please explain why top-posting is bad? I don't understand....I would think it's easier for
people to read?

A: Because top posting doesn't make sense.
B: Why bottom post?