Friday, November 26, 2010

Turkey Brine

(thanksgiving a long long time ago...) In this photo: Mike, a hottie Grandma Schneider and I think part of Grandpa Tom's face

Prep Time 10 Minutes
Cook Time 15 Minutes

3 cups Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-½ cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges

You will need a mega pot for this!

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Cook turkey at 350, 15 minutes per pound (or until temperature reads 155 taken from thigh area). Cook covered in foil for first few hours. Take foil off for last hour brushing periodically with a little bit of butter. Take out and let sit at least 30 minutes before carving.

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