Author Topic: Turkey Brine  (Read 2084 times)

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Offline Chef Dad

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Turkey Brine
« on: November 12, 2010, 07:41:25 AM »
Turkey Brine
Yield: One Gallon

Water, one gal.
Kosher salt, 4 oz.
Sugar, 3 oz. (i like to use honey and/or brown sugar)
Bay leaves, 4 each
Dried Thyme, 1 Tablespoon
Dried Rosemary, 1 Tablespoon
Black peppercorns, 1 teaspoon
Mustard seed, 1 teaspoon
Garlic cloves, 3-4 each
Onion, 1 medium sized cut in quarters

Combine all ingredients in a stockpot and bring to a boil, insuring that all the salt and sugar have dissolved.
Cool stockpot in an ice water bath, strain brine into a large clean container.
Place turkey in brine (you will need to place a plate or bowl on top of the bird to keep it submerged in the brine) cover and refrigerate.
For a 10-13 pound turkey you will need to brine for 3-4 days, for a larger bird 15 + pounds you'll need to brine for 4-5 days.
Remove turkey from brine one day before cooking, rinse turkey and discard used brine.
Pat dry with paper towels and store uncovered under refrigeration.
At this point, treat turkey like you would a fresh bird.

*note, this process will take 7 days for a larger bird, 5 days to brine, 1 day to dry, cooking on the seventh day. I would highly recommend that you purchase a fresh bird for this instead of adding days to thaw a frozen one under refrigeration.
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Re: Turkey Brine
« Reply #1 on: November 12, 2010, 08:29:58 AM »
I started doing this a couple years ago and just can't cook a turkey any other way now :turkeyaxe:

Offline Big daddy Eis

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Re: Turkey Brine
« Reply #2 on: November 12, 2010, 10:38:56 AM »
mmm sounds good


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