Perfect Brine Turkey

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Brine Turkey -  It is very easy and economical, and requires no special cookware to end up with the perfect turkey.

Perfect Brine Turkey

Brining is like a marinade – It is a salt water solution that changes the structure of the muscle tissue in the meat which allows it to absorb water, and your choice of spices, flavorings and aromatics, which results in a tender turkey or chicken once cooked.  By nature, turkey is a lean meat.  Brining gives the turkey the extra moisture during cooking and extra flavor that will make it your best turkey dinner ever.



Perfect Brine Turkey
It is very easy and economical, and requires no special cookware to end up with the perfect turkey.

Ingredients:
For each gallon of cold water used in the brine, add the following:

  • 3/4 cup coarse kosher salt
  • 3/4 cup granulated sugar
  • 1 cup boiling water
  • 1 gallon cold water
  • 1 tablespoon black pepper
Optional ingredients for flavor:
  • Apple juice or cider
  • Bay leaves
  • Favorite dried herbs and spices (sage, oregano, thyme, basil, cloves, cinnamon, etc.)
  • Cracked black peppercorns
  • Lemon or orange slices
  • Crushed garlic cloves
  • Beer
  • Sugar (granulated, brown sugar, or maple syrup)

Equipment Needed:

  • Whole Turkey:  A heavy-duty large food-grade plastic, stainless steel, or glass container (5- to 6-gallon).  Large brining bags may also be used.  Weight with a plate, if necessary, to keep the meat fully covered by the brine.  See above How To Refrigerate Poultry During Brining.
  • Chicken:  Stainless-steel bowl or resealable plastic bag can work as a brining container, as long as the poultry is fully submerged.  Weight with a plate, if necessary, to keep the meat fully covered by the brine.


Instructions:
Determine How Much Brine Is Needed:
To determine how much brine you will need, place the poultry (chicken or turkey) to be brined in your chosen container.  Add water to cover.  Remove the poultry and measure the water.

Brining Directions - How To Make Poultry Brine:
One of the great things about brining is that there are so few rules.  Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we are not concerned with the brine as a preservative, you can cut back on the salt.  The amount of brining time is likewise not set in stone.  Even a little brining is better than none.

See more: whatscookingamerica.net



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