turkey


 
N

Nicole

TVWBB Member
Well, I enjoyed my apple brined tukey so much, that I'm cooking another one tomorrow. I'm having the in-laws over. I'm trying a new brine.
2 quarts apple juice
2 quarts pineapple juice
2 cups soy sauce
1/2 cup salt (kosher)
1/2 cup sugar, brown sugar and honey
2 oranges
and lots fresh ginger

I'll let you know how it turnes out.
 
Nicole,

We really like the apple brined turkey at our house too.

You're new brine looks interesting. Please let us know how it turns out.

Good Luck!

-Albert
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Be aware that the enzyme bromelain in pineapple juice-- the same one that prevents Jello from setting-- may (read: probably will) turn your turkey meat mushy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
Be aware that the enzyme bromelain in pineapple juice-- the same one that prevents Jello from setting-- ... </div></BLOCKQUOTE> Just wondering Doug, would this effect only apply to fresh pineapple juice or possibly be less pronounced in processed, packaged juice from the store?
 
Would depend on what effect processing has on the enzyme. I believe the Jello caveat says fresh or frozen pineapple, but we never had either of those when I was growing up and I remember my mother using the same caution with canned pineapple chunks.
 
It depends on how the juice or fruit was processed. If the packer used a low-temp pasteurization (145 degrees) process then the bromelain would still be active and could affect gelling or could cause meats to become mushy. Heat over 160 deactivates the enzyme. Packagers that use High-Temp/Short-Time pasteurization or Ultra-High-Temp pasteurization take the product to a higher temps than 160. Regardless, and because I don't know how long the juice need to be over 160 to completely de-activate the enzyme, I cook my juice first and then cool it. As further insurance, I use a higher-salt/shorter time mix for the brine.

Nicole--I regret not mentioning this when I replied to your soy post about using pineapple juice in brines. I have used fresh juice in brines and marinades without ill effect when they've been mixed with other things. I hope your cook works out well. Let us know.
 
Nicole,

Be ssure to give us a post on the results. I like the flavor of pineapple and would like to consider that in the future.

Ray
 
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