| T O P I C R E V I E W |
| K-Falls Farmgirl |
Posted - Nov 24 2008 : 5:37:49 PM
We used a brine of 2 gallons water 2 cup of salt,with lots of spices & lemons & oranges. Anyone have another really good one?
http://www.k-fallsfarmgirl.blogspot.com/
Cheryl #309
Farm girl sister
Enjoy the little things in life....someday you'll look back and realize they were the big things. |
| 4 L A T E S T R E P L I E S (Newest First) |
| 5 acre Farmgirl |
Posted - Nov 25 2008 : 10:04:59 AM
All of this food talk is putting inches on my rear already,,,DH says more to love...LOL!!!!
Farmgirl Sister #368
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| willowtreecreek |
Posted - Nov 25 2008 : 07:27:17 AM
this is my brine recipe
Brined Herb Roasted Turkey
1 1/4 cup kosher salt
1/2 cup brown sugar
2 gallons of COLD water
whole cinnamon sticks
whole cloves
whole peppercorn
Fresh sprigs of rosemary, sage and thyme - one medium to large bundle
Cooler large enough to hold your turkey
Ice
Combine salt, brown sugar and 4 cups of water in a pot on the stove top. Heat, stirring constantly until salt and sugar is melted and combined with the water. Pour mixture into the ice cooler and add remaining cold water. Add your turkey breast side down into the mixture. Add lots of ice to keep the mixture below 40 degrees. You should brine your turkey at least 12 hours and longer if possible. About halfway through the brining process flip the turkey so it is breast side up. Add more ice as necessary.
Before cooking thoroughly rinse the turkey. Pat try with a towel. Stuff or prepare as usual roasting at 325 degrees until the thigh temperature reaches 170 degrees. Your turkey will be very juicy so plan at least 20 minutes to allow the turkey to rest before carving.
Farmgirl Sister #17
Blog
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| kristin sherrill |
Posted - Nov 24 2008 : 6:56:24 PM
Don't you need sugar, too? I was watching whatsername, 30 minute meals girl, and she had several of the food network chefs on. The one guy used a cooler. Just fill half way with water, about close to 2 cups each salt and sugar, and emersed the turkey 24 hours. Last year I put garlic rosemary, juniper berries and sage. It is so good and makes it so tender and juicy.
I have heard of the apple cider brine, too. I'll have to try that. I brine my chickens that I butchered. It really helps them.
Kris |
| Ronna |
Posted - Nov 24 2008 : 6:39:23 PM
replace part of the water-maybe half, with apple juice or cider. |
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