Brining a Turkey for the Holidays
Written by KatrinaGarcia5
Posted on Thursday, November 20, 2008 at 02:56 AM.
Brining a Turkey
Materials: salt, water, sugar, seasonings, and enough room to refrigerate it, a container large enough to hold your turkey and enough brine to cover it. Whatever container you choose the turkey needs to have enough room to be turned so it should be big.
Putting it all together: To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but thatâs the ratio. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines may be spicy, or savory, or sweet, honey and brown sugar. Sugar is optional to any brine. If you feel you may have made it too sweet just add pepper. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.
Turkey..meet..Brine: Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. The whole thing goes in the refrigerator. Now making enough room in the refridgerator may be hard. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool. The turkey should sit in the brine for about 1 hour per pound of turkey.
Time to cook: When time is up and ready to cook, take the Turkey out of the brine mixture and season as normal. Cook your Turkey as in the past. The end result will be a delicious moiste Turkey with all your favorite flavors tossing in your mouth.
Katrina Garcia
