Tuesday, November 8, 2011
Well Sir, time t'begin think'n about Brine'n that upcome'n turkey meal.
Ya gotta excuse Cookie's absence over the past several days. Been fight'n some nasty bug that really knocked me socks off.
OK, now sir, in case ya ain't never brined a turkey let me tell ya that it will make all the difference in the world regard'n taste, tenderness and cooking time, and its actually quite simple. Over these past many years I have found this particular recipe to be the best and have received the most compliments about.
TURKEY BRINING RECIPE’
This poultry brine is perfect for the holiday turkey. By using vegetable stock you get extra flavor with a mild saltiness that makes for a perfect brine.
Prep Time: 10 minutes
Cook Time: 20 minutes
• 2 cups Kosher or coarse salt
• 1/2 cup brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 tablespoon allspice berries (crushed slightly)
• 1/2 tablespoon candied ginger
• 1 gallon ice water
Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.
Place turkey in a large container (at least 4 gallon), or a brining bag that will fit your turkey. Pour brine over top. Refrigerate and brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.