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Need Help With A Recipe On This Site

ChaoticMoira's picture

I hope I am putting this in the right place. I am new to this site. So far I really like it. I am planning my Thankgiving dinner with this site and I came across a recipe I would like to try. It is the Maple-Brined Wood-Smoked Grilled Turkey. Wow, what a mouth full. I am not going to smoke it cause I don't have a smoker, but the brine sounds delicious.

So my confusion then. Well I have never brined before, and all the recipes I see call for kosher salt. Then I finally find one I want to use (the above) and it says "coarse salt". So what I am wondering is, does this mean like uncrushed sea salt, or coarse kosher salt, or what? I am not a salt expert. Heh-heh. And since this is my first time brining I am worried about a really nasty overly salted bird. I usually go light on salt when cooking in general, so that is why I am concerned.
 

I tried to find a place to write someone "official" for this site, but I couldn't find anything like that. I hope someone in here knows something about this. Here is a link to the recipe:

http://www.finecooking.com/recipes/maple-brined-wood-smoked-grilled-turkey.aspx

Pielove's picture

salt (post #71737, reply #1 of 4)

Hi Moira!

I totally agree that a too-salty bird would be nasty! For this recipe, I would definitely use kosher salt, preferably Diamond brand-- if you use Morton's, use a bit less. Definitely do not use table salt. I'm not sure about sea salt, but I would stick with kosher. The reason I recommend Diamond kosher is that there is less salt per volume, so there would be less risk of your turkey being too salty. Morton's packs down a bit more, so 3/4c is more salt (by weight). Table salt packs down even more.

Can you get good kosher salt? Let me know if you can only get a different brand-- I can tell you how much you should use by weight! I remember reading somewhere that the Fine Cooking test kitchen uses Diamond brand-- that is why I suggest it. I don't have any connection to them!

Also, if you are worried about salt, you can just brine it for 2 days instead of 4-- that way there will be less salt that gets into the bird.

Good luck and do report back!

Cheers, Jen

ChaoticMoira's picture

Thank you for your feedback. (post #71737, reply #3 of 4)

Thank you for your feedback. I will check on the facebook thing. And yes I am able to get Diamond brand salt.

Pielove's picture

more answers (post #71737, reply #2 of 4)

Hey, I just had another thought-- if you "do" Facebook, I think they are having a question-and-answer session this week over on the Fine Cooking page on FB-- definitely a good way to get an answer.

Good luck!

Jen

CooksTalk_Mods's picture

Thanks for the assist, Pie! (post #71737, reply #4 of 4)

Thanks for the assist, Pie! And hello, Moira,

Shirley Corriher’s article “Why Bring Keeps Turkey and Other Meat So Moist” is an absolute must-read for a first-time briner (or really, anyone who is brining her turkey this year). The Brining Guidelines sidebar on page 2 is especially helpful (you’ll see we base the information there on Diamond Crystal kosher salt), but there is a formula you can apply for brines made with other salt as well).

Happy brining!

CT Mods