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Wednesday, November 26, 2014

Do You Brine Your Turkey?

I did it for the first time last Thanksgiving and I found it made a difference in the level of flavor and the moistness of the meat. The entire bird was just a lot...yummier.

Wanna give it a try? Here's how I do it:

1 c kosher (coarse) salt
1/4 c sugar
4 qts water, separated



Using a large stock pot, heat 2 qts of water mixed with salt and sugar over high heat. Stir occasionally until salt and sugar are fully dissolved. Remove from heat and cool. Add additional 2 qts water and store in refrigerator until fully chilled. 

Use a fresh turkey or if you have a frozen one, fully defrost. Remove the giblets, liver, and neck. Double bag two turkey oven bags and roll down the tops slightly to keep them open. Place the bags in a roasting pan (or cooler!) Place turkey, breast side down, in the innermost bag, then pour the brine over the turkey. Tighten the inner bag until it's as close to the turkey as possible, then tie with twist tie. Tie the outer bag. Keep chilled (in fridge or pack the cooler with ice) for 12-18 hours. 

At the end of the time, discard the brine and bags. Season and roast turkey as you normally would. 

See if you notice a difference! 

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