Friday, November 16, 2012

Brining a Turkey

I have been brining a Turkey for years now. It makes for a very moist Turkey. I could not do it without the help of a friend who always lifts the container with brine and Turkey into the refrigerator.

Brining a Turkey 
Source: Tyler Florence 


3 gallons water
1 cup sugar
2 cup salt, kosher (will reduce to 1 cup this year)
Palmful (1 Tbsp) black peppercorns
Palmful (1 Tbsp) Juniper berries
Palmful (1 Tbsp) Allspice
1 head of garlic, cut in half
3 sprigs Rosemary
3 sprigs Thyme
Bay leaf
1   frozen whole turkey (14 lb.), thawed


Combine all ingredients except turkey, stir until  sugar and salt are dissolved. Pour into plastic container large enough to hold brining liquid and turkey.

Remove and discard neck and giblets from turkey cavities. Rinse turkey; drain well.

Add turkey to brining liquid; cover. Refrigerate at least 12 hours or overnight. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.

Tips: When choosing the container used to brine the turkey, be sure to select one that will fit in your refrigerator. The turkey needs to be completely submerged in the brining liquid. If turkey is not covered, prepare enough additional brining liquid to completely cover turkey. Another brining method is to brine the turkey in an oven-roasting bag or large brining bag. Place turkey and brining liquid in bag; close bag tightly. Place in 16-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.

Food Facts: Turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.

How to Thaw Frozen Turkey: Place frozen turkey, breast-side up, in its unopened wrapper on tray in refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...