I get conflicting information on wether or not you rinse turkey from wet brine. If you add wine does it replace some of water

  • Posted by: shahira
  • November 11, 2013
  • 25799 views
  • 3 Comments

3 Comments

ChefOno November 12, 2013

Unless you're planning on wearing a hospital mask and gown, this is one Julia Child got wrong. Aerosolization, caused by the force of rinse water hitting the bird, can easily spread contaminated droplets for a good three or more feet -- up, out, everywhere.

The USDA, BFSA, CFIA and numerous universities have issued warnings about rinsing poultry. For those who didn't get the notice:

http://www.youtube.com/watch?feature=player_embedded&v=JZXDotD4p9c

 
Rocky R. November 11, 2013
Yes, you rinse the turkey after wet brining to eliminate excess salt. Here's an easy way: place a rack large enough to hold the turkey in your kitchen sink, then place the turkey on the rack and use your hand held sprayer to gently but thoroughly rinse the bird. Pat the turkey dry with paper towel. Be sure to sanitize your sink before and after, as well as surrounding counter areas. Follow safe practices for food handling and hand washing to avoid cross contamination.

Presuming the wine is a flavoring ingredient, yes, replace a like amount of water with wine in the brining solution. Because of Thanksgivukkah, there are lots of recipes out there using Manischewitz wine. Follow one from a trusted source.
 
ChefOno November 11, 2013

Poultry prep poses serious danger from cross-contamination. Rinsing creates microscopic splatters and should be avoided. To remove excess salt and moisture while minimizing risk, pat your bird dry with paper towels then thoroughly sanitize the work area.

The salt concentration of the brine is key so, yes, any wine should replace an equal amount of water.

By the way, brine is, by definition, wet.

 
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