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The Turkey-BriningA turkey that is brined (allowed to sit in salted water for a period of time will be moister than one not brined. It is worth the effort as the roasted bird will be juicier. You can bypass this step by purchasing a kosher turkey, as it is brined as a matter of course.
The amount of time to brine is up to you, there is a 4-6 hour brine or a 12-14 hour brine
4-6 hour Most birds should be fine with 2 gallons of cold water in which you dissolve 1 cup of salt.
12-14 hour brine 2 gallons cold water and 1/2 cup of salt.
In a large pot or clean bucket, dissolve the salt in the water, add the turkey to cover and refrigerate for the amount of time you choose. Add a little water if needed
When you are ready to roast, remove the turkey from the brine, discard the brine, rinse and thoroughly dry the bird.
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