Post by Diremaker on Dec 23, 2008 14:04:37 GMT -5
So... here it is... two days before Christmas and what am I doing? COOKING!
Today I started brining the turkey to prepare it for tomorrow's, (and probably the day after) feast. If you have never brined your turkey before then I can not begin to tell you how much of a difference it will make but trust me, it will be one of the best turkeys you have ever had. The only deviation I make from this recipe is the fact that I double the amount and I use a five gallon bucket with a lid, (you can get one at your local Home Depot, Lowe's , Ace Hardware, whatever), and then a weight, (large pickle jar, filled with water), to hold the turkey under the brine.
Brining a turkey for roasting
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste: ++
Enjoy!
In Advance: The turkey must be brined for 12 to 24 hours in advance of roasting.
(Makes enough for a 10- to 25-pound turkey)
Ingredients: (REMEMBER, DOUBLE THESE IF YOU USE THE BUCKET METHOD!)
* 8 cups unsweetened apple cider or juice
* 2/3 cup kosher salt
* 2/3 cup sugar
* 6 quarter-size slices unpeeled fresh ginger roots
* 2 bay leaves
* 6 whole cloves
* 1 teaspoon black peppercorns, crushed
* 2 teaspoons whole allspice berries, crushed
* 6 cups ice-cold water
* 1 thawed turkey (10 to 25 pounds) DON'T DOUBLE THIS PART
* 2 oranges, quartered OR THIS ONE! THEY WON'T FIT! (You may request that a friend from airport security do this part... they may be able to get extras in.)
* 2 turkey-size plastic oven bags
Directions:
Combine the cider or juice, salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice in a 3- to 4-quart saucepan over medium-high heat. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Boil for 3 minutes then remove from the heat. Add 4 cups of the cold water and stir. Cool to room temperature.
Have ready a heavy roasting pan large enough to hold the turkey. Place 1 plastic oven bag inside a second bag to create a double thickness. Place the double bags, open side up, in the roasting pan.
Remove the giblets and neck from the body and neck cavities of the turkey. Rinse the turkey in cold water, drain it and pat it dry with paper towels. Stuff the orange quarters into the main cavity of the turkey.
Fold back the top third of the double bags, making a collar to help keep the top of the bag open. Place the turkey inside the bags, stand it upright and pour the cool brine mixture into the inner bag and over the bird. Add the remaining 2 cups cold water and draw up the opening of the inner bag, squeezing out as much air as possible, then secure it closed with a twist tie. Repeat with the outer bag. Position the turkey on its breast in the roasting pan and refrigerate for 12 to 24 hours, turning the turkey 3 or 4 times while it is brining. If you use the bucket, the turning is not needed. The turkey is completely immersed in the liquid.
Just prior to roasting, remove the turkey from the brine. Discard the brine, bags, the oranges from inside the bird and any cured herbs or spices remaining outside the bird. Rinse the turkey with cold water and pat dry with paper towels. The turkey is now ready to be roasted.
Recipe Source:
From "The Thanksgiving Table" by Diane Morgan
Today I started brining the turkey to prepare it for tomorrow's, (and probably the day after) feast. If you have never brined your turkey before then I can not begin to tell you how much of a difference it will make but trust me, it will be one of the best turkeys you have ever had. The only deviation I make from this recipe is the fact that I double the amount and I use a five gallon bucket with a lid, (you can get one at your local Home Depot, Lowe's , Ace Hardware, whatever), and then a weight, (large pickle jar, filled with water), to hold the turkey under the brine.
Brining a turkey for roasting
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste: ++
Enjoy!
In Advance: The turkey must be brined for 12 to 24 hours in advance of roasting.
(Makes enough for a 10- to 25-pound turkey)
Ingredients: (REMEMBER, DOUBLE THESE IF YOU USE THE BUCKET METHOD!)
* 8 cups unsweetened apple cider or juice
* 2/3 cup kosher salt
* 2/3 cup sugar
* 6 quarter-size slices unpeeled fresh ginger roots
* 2 bay leaves
* 6 whole cloves
* 1 teaspoon black peppercorns, crushed
* 2 teaspoons whole allspice berries, crushed
* 6 cups ice-cold water
* 1 thawed turkey (10 to 25 pounds) DON'T DOUBLE THIS PART
* 2 oranges, quartered OR THIS ONE! THEY WON'T FIT! (You may request that a friend from airport security do this part... they may be able to get extras in.)
* 2 turkey-size plastic oven bags
Directions:
Combine the cider or juice, salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice in a 3- to 4-quart saucepan over medium-high heat. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Boil for 3 minutes then remove from the heat. Add 4 cups of the cold water and stir. Cool to room temperature.
Have ready a heavy roasting pan large enough to hold the turkey. Place 1 plastic oven bag inside a second bag to create a double thickness. Place the double bags, open side up, in the roasting pan.
Remove the giblets and neck from the body and neck cavities of the turkey. Rinse the turkey in cold water, drain it and pat it dry with paper towels. Stuff the orange quarters into the main cavity of the turkey.
Fold back the top third of the double bags, making a collar to help keep the top of the bag open. Place the turkey inside the bags, stand it upright and pour the cool brine mixture into the inner bag and over the bird. Add the remaining 2 cups cold water and draw up the opening of the inner bag, squeezing out as much air as possible, then secure it closed with a twist tie. Repeat with the outer bag. Position the turkey on its breast in the roasting pan and refrigerate for 12 to 24 hours, turning the turkey 3 or 4 times while it is brining. If you use the bucket, the turning is not needed. The turkey is completely immersed in the liquid.
Just prior to roasting, remove the turkey from the brine. Discard the brine, bags, the oranges from inside the bird and any cured herbs or spices remaining outside the bird. Rinse the turkey with cold water and pat dry with paper towels. The turkey is now ready to be roasted.
Recipe Source:
From "The Thanksgiving Table" by Diane Morgan