Turkey Brine Recipe The Recipe Critic


Turkey Brine Recipe The Recipe Critic

Making the best turkey brine is as easy as mixing all of the ingredients together and heating them up to dissolve the salt and sugar. Mix: To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. Bring to a boil, whisking to dissolve the sugar and salt completely.


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In a small bowl add the salt, sugar, garlic, rosemary, and thyme. Pour over the boiling water and stir until the salt and sugar are dissolved. Leave to rest and cool while preparing the cooler and turkey. Using dishwashing liquid (not a harsh chemical or bleach), clean the cooler.


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Instructions. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and garlic cloves in a large stockpot over medium-high heat. Stir to combine and bring mixture to a boil. Let boil for 2 minutes and then remove the brine from the heat.


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Make the brine by adding 1 gallon of water, 1 cup of salt, and 1 cup of brown sugar. Heat up the brine on the stovetop to dissolve the salt and sugar solution. Be sure to let it cool before using the brine so it doesn't prematurely cook the bird. Place the turkey in the cooler. Pour the brine over top making sure all of the meat is submerged.


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Step 8. Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply greased foil to turkey breast. Insert a probe-style thermometer through foil.


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1 bay leaf. To make the brine, combine all of the ingredients in a large pot or bucket. Bring the brine to a boil, then reduce heat and simmer for 5 minutes. Remove the brine from heat and let it cool completely. Once the brine has cooled, you can add the turkey.


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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.


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5. Stir to combine. 6. Stir in the remaining 12 cups of water. Let cool to room temperature. Submerge the raw turkey in the brine solution, or put it in a large brining bag or cooler and pour the brine over the top. Cover, and refrigerate for up to 24 hours. Before roasting, remove the turkey and discard the brine.


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PLACE the turkey (breast side down) in a large stockpot, a brining bag, a cooler, or food grade bucket. POUR the brine over the turkey, covering it completely. PLACE the turkey in the refrigerator to brine. If brining in a cooler, place enough ice or ice packs to keep the water temperature between 32° and 40°F.


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Save room in the fridge and adapt any brine recipe to work in a large cooler instead! Fine cooking's Nicki Sizemore shows you how to brine with this method f.


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The brine solution should cover the turkey completely. 4. Add the turkey to the cooler. Make sure the turkey is completely submerged in the brine solution. 5. Cover the cooler with the lid and place it in a cool, dark place. The turkey should brine for at least 24 hours, but up to 48 hours is ideal. 6.


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1. Combine the brine and turkey (thawed if frozen) in the bag and carefully remove as much air as possible before sealing the bag so that the bird is enveloped in brine. 2. Place the bag and 15 pounds of ice in the cooler or Styrofoam box (any size large enough to hold the bag will do) and do not open it until you're ready to proceed with the.


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Add 4 cups of ice to the mixture. Place a large plastic trash bag inside a cooler. Put the clean, dry turkey inside the cooler and pour the brine over the turkey. Periodically check the temperature of the cooler. It should remain between 35 and 40 degrees F. Leave the turkey in the brine for 24 hours.


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Buy a food-grade resealable brining bag. (They're virtually leak-proof.) Fold down the sides of the bag for a contamination-free seal, then place the turkey in the bag, breast side up.


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Brining the Turkey. Place a thawed or fresh turkey in a large cooking bag or other food-safe bag. These are usually found in the paper products section of the store, near the aluminum foil and plastic wrap. Chow Down. Pour the brine over the turkey, squeeze out the extra air and close the bag tightly.


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Step 1: Create the brine. TMB studio. In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. Bring the mixture to a simmer and cook, stirring occasionally, until the sugar and salt are dissolved.