To Brine or Not to Brine?




It’s Christmas Eve and the Santa’s are landing.

I make a pretty good turkey, because I brine it. If you have never brined a turkey you should try it sometime. I have a big tub that is used every year to brine my bird. i store paper products in it the rest of the year. Below is my brine recipie:

A juicy, flavorful turkey is almost guaranteed if you soak or “brine” the bird in a saltwater bath before roasting. The brine should contain a ratio of about 1 ½ cups kosher salt to each gallon of liquid.

3 cups kosher salt
¾ cup dark brown sugar
6 slices fresh ginger root
2 bay leaves
6 cloves
1 Tablespoon peppercorns
1 teaspoon whole allspice
3 onions quartered
4 stalks of celery chopped
8 cups cider

Add all ingredients to cider in a large pot and bring to a boil. Simmer 3 minutes. Add 3 quarts water to mixture.

Immerse a plain ole Non-saline injected (do not use a Butterball) turkey into the mixture, cover and refrigerate for 24 hours. Add more water as needed to cover the turkey. Drain, rinse and roast using your favorite recipe. I have a huge plastic tub with a cover that fits in my refrigerator. You could also use large plastic bags and then set in a pan for support.

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