Normal saltiness or iso osmolarity occurs with one tsp of table
salt/quart of brine. 1/4 cup of salt/quart of brine is 12 times normal
saltiness. That's very salty. Half that or 1 oz table salt per quart of
brine is salty enough to brine, and allows you to brine a longer time to
fully penetrate the fowl or pork you are trying to alter. Sugar adds to
the solute load, and helps you to attain a curing effect with less salt.
I don't think 1/4 cup of sugar makes turkey or ham taste like "lunch
meat", whatever lunch meat tastes like.
I use 1/8 cup table salt, or 1/4 cup kosher salt and 1/4 cup sugar per
quart of brine with good results and no "lunch meat" characteristic in
the finished product.

Kent

Bob Pastorio wrote:
>
> Kent H. wrote:
>
> > For one gallon of brine you need 1 cup of sugar, especially with turkey.
> > You can use half that much salt, one oz. by vol./quart or 1/2 cup if you
> > want to reduce the salty taste and brine for a longer time.
>
> My experience with that much sugar is that it makes the turkey taste
> like "lunchmeat" rather than a whole-muscle roasted or deep-fried
> turkey. In addition to the salt and sugar, I use a combination of
> other seasonings that have no effect on saltiness or sweetness. They
> include: garlic, sage, thyme, marjoram, lemon zest. Occasionally, I'll
> add other seasonings if the rest of the meal has some emphasis that
> would benefit from it - I added tarragon once when the plan was to use
> Béarnaise as a sauce instead of the more normal gravy. Another time, I
> added a good bit of lemon juice when some of the accompaniments had
> fruit in them.
>
> I've tested brines in these ratios with 1 gallon water as the base, to
> which was added:
> 1 cup salt, 1 cup sugar - tasted like "turkey loaf"
> 1/2 cup salt, 1 cup sugar - taste like a school lunch turkey sandwich
> 1/2 cup salt, 1/2 cup sugar - turkey loaf but less strongly flavored
> 1 cup salt, 1/2 cup sugar - firm meat, but tasted processed
> 1 cup salt, 1/4 cup sugar - had a very slightly processed flavor, but
> it added a nice flavor note and texture was good
> 1 cup salt, no sugar - had the strongest turkey flavor, meat texture a
> bit more coarse.
>
> When I dried the turkey to get a nice pellicle, it was thickest and
> most noticeable with the most sugar, but it ended up with a distant
> but detectable sweetness in the skin which I didn't like. Hung the
> birds in a large cooler and aimed a fan at them to get that shiny, dry
> surface that makes them so good. One guy's preferences.
>
> Everybody's MMV.
>
> Pastorio
>
> > Bob Pastorio wrote:
> >
> >>mrs_cruella wrote:
> >>
> >>
> >>>I'm considering brining our Thanksgiving turkey this year (normally a
> >>>12-15 pound bird). I'm a little leary of trying this for the "big
> >>>day"--but I'm also one of those cooks who tries out new entrees on
> >>>guests!
> >>>
> >>>One of the things that I'm particularly concerned about is the gravy.
> >>>I have heard from some sources that gravy made from the pan dripping
> >>>comes out very salty. Has this been your experience?
> >>
> >>Yes. The "purge" from a brined turkey is saltier than I like to use
> >>for a gravy. I make mine from parts bought separately and/or trimmings
> >>from other birds.
> >>
> >> > Is brining really worth it? (I cook the dressing in the crockpot,
> >>so brining
> >>
> >>>wouldn't be an issue there.)
> >>
> >>Yes, I think it is. The birds are more moist, more tender, more
> >>forgiving of temperature variation in the oven and they cook a tad
> >>more quickly.
> >>
> >>
> >>>I would welcome any tips, hints, and your favorite brine recipes!
> >>
> >>1 gallon of water
> >>1 cup of salt
> >>1/4 cup sugar (optional)
> >>seasonings, your usual
> >>
> >>Figure 24 hours for every 6 to 8 pounds of bird.
> >>
> >>Cook as usual. I've been cooking them recently in a convection oven no
> >>hotter than 225F to 160F in the thigh and let them rest for 20 minutes
> >>or so before carving.
> >>
> >>Pastorio