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MissKises Turkey Brine

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  • MissKises Turkey Brine

    MissKise Posted November 11, 2004 08:56 AM
    I use this brine recipe and love how juicy the turkey comes to the table. I have an extra refrigerator I use with a large, clean 5 gallon paint bucket with a clean plastic bag. But you could use an ice chest with plastic bag also. Cold areas can use the garage overnight to keep the turkey....

    1 1/2 cups, Kosher salt**
    **See notes below regarding amount of salt and types of salt
    1 1/4 cups, brown sugar
    10 whole cloves
    3 teaspoons, black peppercorns
    1 1/2 gallons (3 quarts) apple juice or cider (non-alcoholic) & 3 quarts water
    the peel from one orange or one tangerine (colored part only - not white pith)
    optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

    Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes. Allow brine to cool completely.

    Rinse turkey, under cool water. Pat turkey dry with paper towels. Use a large pot or place plastic bag in clean bucket, place turkey in the bag and then pout brine over turkey.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

    Cover the bucket or pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

    *Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

    ** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid.

    **TYPES OF SALT:
    Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.
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