Wednesday, November 16, 2011

How to Brine a Turkey

With Thanksgiving coming up, I thought I would share how I made the best turkey in the world one year.It was extremely moist and yummy.My family still talks about that turkey!

what you will need
  • two cups of kosher salt
  • two gallons of water.
  • include sweeteners

  1. Dissolve salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.               
  2. Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.               
     Cooking the Turkey

     When you're ready to roast, pour off the brine. Rinse the turkey well with cool tap water, and pat dry with paper towels. Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt--any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.

No comments:

Post a Comment