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Brined Turkey Recipe
This is for a 12 - 18 lb. turkey
2 gallons water
2 cups kosher salt or 1 1/2 cups table salt
1 to 2 cups brown sugar
1/2 cup each dried rosemary leaves, dried thyme leaves
The ratio of salt to water is 3/4 to 1 cup per gallon. Dissolve in cold or room temperature water by mixing well. Cover and refrigerate overnight before adding to poultry.
Place the brine in a food-grade plastic bucket, new plastic waste can or bag, or stainless steel stockpot. Remove giblets from turkey.
Submerge turkey in solution. Store covered in refrigerator. If you don't have room, place turkey in a double-layer food grade plastic garbage bag. Smoosh out air pockets, close the bags and pack in a cooler with ice.
Brine 4 to 6 hours, up to 48 hours. (The longer, the saltier.) Remove turkey, dicard brine. Thoroughly rinse turkey inside and out under stream of running water. Dry turkey well inside and out. Roast as directed.
DO NOT stuff brined bird. Also be aware that drippings from a brined turkey might be too salty for the gravy. (The length of brining affects this. If 4 to 6 hours, the drippings are usually not too salty.) Taste before using.
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