Use 1 hour of brine per pound of turkey you re making. 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. Trudy williams shannonville ontario. 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. Allow brine to cool completely.
Use enough liquid so that the turkey is submerged in the bucket or brining bag you choose. The brine time should be determined based on the size of turkey. Producing a juicy amber colored turkey infused with flavor is possible with this apple juice based brine. If the turkey is floating weight it down with a plate or other heavy object. Bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered.
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Remove from brine and let sit on counter about 2 hours before planning to start roasting see ultimate roast turkey recipe. Pat turkey dry with paper towels then immerse turkey in cooled brine. Use kosher salt and filtered water. If only a little pokes out just rotate the turkey every 30 minutes or so. If 1 gallon is just not enough scale up by using the same proportions.
Allow brine to cool completely. A 12 pound turkey will require 12 hours in the brine mixture. 6 brine for 12 to 24 hours. Allow brine to cool completely. Remove from brine and let sit on counter about 2 hours before planning to start roasting see ultimate roast turkey recipe.
6 brine for 12 to 24 hours. Cover the turkey and keep refrigerated during brining. Use enough liquid so that the turkey is submerged in the bucket or brining bag you choose. Brine the turkey about 3 or 4 hours. Use 1 hour of brine per pound of turkey you re making.
