how to brine a turkey
(1 rating)
When I first heard of brining a turkey I thought what waste of time. Then I ate a turkey that had been brined and I was a convert. Not only was the turkey the moistest I had ever had, but the subtle flavor of the brining put the turkey over the top. I use a 5 gallon pail lined with a turkey roasting bag to brine my bird because I always roast at least a 20 pound turkey so we have loads of leftovers.
(1 rating)
Ingredients For how to brine a turkey
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7 qtwater
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1 1/2 ckosher salt
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6bay leaves
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2 Tbspcoriander seed
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1 Tbspjuniper berries
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1 Tbspfennel seeds
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1 tspblack or brown mustard seeds
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18-20 lbturkey, thawed, patted dry, neck and giblets reserved for stock
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1 bottledry riesling
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2 mdonions, thinly sliced
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6 clovegarlic, crushed
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1 bunchfresh thyme
How To Make how to brine a turkey
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1One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes
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2To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
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3Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting your preferred way.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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