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American-style brined roast turkey: Difference between revisions
American-style brined roast turkey (view source)
Revision as of 18:59, 3 January 2014
, 3 January 2014no edit summary
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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. | ||
===Method=== | ===Method=== | ||