American-style brined roast turkey: Difference between revisions

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* In 1/2 gallon of water, combine the [[Salt|salt]] and [[Brown sugar|brown sugar]] for the [[Brine|brine]] and bring to a [[Boil|boil]] for about 3 minutes. Remove from heat and add to 5 gallon bucket.
* In 1/2 gallon of water, combine the [[Salt|salt]] and [[Brown sugar|brown sugar]] for the [[Brine|brine]] and bring to a [[Boil|boil]] for about 3 minutes. Remove from heat and add to 5 gallon bucket.
* Add the remaining ice water.
* Add the remaining ice water.
* Remove neck and giblets from [[Turkey|turkey]] and put in 5 gallon bucket. If [[Brine|brine]] won't cover [[Turkey|turkey]] add a little more water.
* Remove neck, and giblets and the [[Parson's nose]] from [[Turkey|turkey]] and put in 5 gallon bucket. If [[Brine|brine]] won't cover [[Turkey|turkey]] add a little more water.
* Put bucket in a cold area for 6 to 24 hours.
* Put bucket in a cold area for 6 to 24 hours.
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===Method===
===Method===