If only a little pokes out just rotate the turkey every 30 minutes or so. Combine all ingredients in a non reactive pot bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered. Rinse turkey under cool running water inside and out remove giblets from body. Brine the turkey about 3 or 4 hours. Use kosher salt and filtered water.
Instructions checklist step 1 in a food grade large bucket or container large enough to hold your turkey mix together the water salt garlic pepper worcestershire sauce and brown sugar. Cover the turkey and keep refrigerated during brining. If the turkey is floating weight it down with a plate or other heavy object. If needed for larger turkeys prepare additional brine solution 1 4 cup of salt dissolved in 4 cups of warm water in order to cover the turkey. Use 1 hour of brine per pound of turkey you re making.
-
RELATED ARTICLE :
- korean rice cake dumpling soup
- kielbasa and cabbage recipe
- jerusalem artichoke soup
6 brine for 12 to 24 hours. Allow brine to cool completely. Bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered. The brine time should be determined based on the size of turkey. Refrigerate overnight to 12 hours.
A 12 pound turkey will require 12 hours in the brine mixture. Allow brine to cool completely. If 1 gallon is just not enough scale up by using the same proportions. A 12 pound turkey will require 12 hours in the brine mixture. 6 brine for 12 to 24 hours.
If 1 gallon is just not enough scale up by using the same proportions. Use enough liquid so that the turkey is submerged in the bucket or brining bag you choose. Instructions checklist step 1 in a food grade large bucket or container large enough to hold your turkey mix together the water salt garlic pepper worcestershire sauce and brown sugar. Rinse turkey under cool running water inside and out remove giblets from body cavity. If only a little pokes out just rotate the turkey every 30 minutes or so.
