Brining a Turkey
Andy Anderson !
So, lets brine us a turkey, and get ready for the holidays.
- 2 gal
- filtered water
- 1/2 gal
- filtered apple juice
- 2 c
- kosher salt
- 1 c
- granulated sugar
- 1 medium
- lemon, quartered
- 1 medium
- orange, quartered
- bay leaves, torn into pieces
- 6 sprig(s)
- fresh thyme
- 6 clove
- garlic, peeled, and slightly smashed
- allspice berries, smashed
- peppercorns, smashed
Chef's Note: I usually use this pot to hold the turkey during the brining process, so it has to be large enough for the ingredients, and the bird.
Immediately, remove from heat, and stir until all the salt and sugars are absorbed into the liquid.
Cover, and allow to come to room temperature. This will allow the peppercorns, berries, lemon, orange, and thyme a chance to steep in the liquid (kinda like making tea).
Once the liquid is brought down to room temperature; instead of putting the pot into the fridge, you can always transfer it to a brining bag. You can get brining bags just about anywhere... My favorite ones come from Williams-Sonoma.
Chef's Note: As long as the turkey is fully submerged into the brining liquid, it's not necessary to do anything... just let the brine solution do its thing.
Tuesday Morning: 8:00am - Make the brine, and allow to cool, place in the fridge, and allow to get nice and cold.
Tuesday Afternoon: 3:00pm - Put turkey into the brine, and place into the fridge for 24 hours.
Wednesday Afternoon: 3:00pm - Remove turkey from brine, rinse, and pat dry. Place into the fridge, and allow to air dry overnight.
Thursday Morning: Remove from fridge, and get to work...