I have been brining my turkey for several years now with great results. As I don't have enough frig space to store a large turkey in liquid, my husband and I devised a plan that works just as well. Start with a large, clean beverage cooler and 2 heavy duty trash bags. Place the turkey into one of the bags and place that bag into the second bag. Place the turkey into the cooler with the opening to the bag in a position on top to easily pour the liquids into the bag. Add the citrus and spices to the turkey and then pour the liquids into the bag. Secure the opening to the bag well, squeezing as much air as possible from the bags before sealing. Add enough ice to the cooler to cover the turkey. Set in a cool place and check the temperature of the cooler frequently with an electronic kitchen thermometer. It must stay in the low 40's to keep the turkey at the proper temp. Add more ice as needed.
12-15 pound turkey
1 gallon water
2 cups salt
1 cup brown sugar
2 oranges sliced
1 gallon white wine
10 juniper berries, crushed
4 bay leaves
10 whole cloves
Remove giblets and neck from turkey and rinse in cool water. Double bag the turkey in 2 large trash bags. Place it in a clean cooler. Dissolve the salt and sugar in the water and pour over the turkey in bag. Pour in the wine and add the rest of the ingredients. Tie off each bag, taking out as much air as possible. Cover with ice and let the turkey soak for 24 hours. Take out of liquid, rinse in cool water. Pre-baste with melted butter, season with salt and pepper and roast as usual. A 325 degree oven. Baste every 30 minutes with chicken stock .
No comments:
Post a Comment