Ingredients
-
2
-
1
-
3/4
-
3
-
6
-
1 1/2
-
2
-
1 1/2
-
5
-
3
-
-
-
-
-
Directions
Mean Chef’s Maple Brine,I adopted this recipe from Mean Chef. “Great brine for turkey or chicken.”,You don’t have to let the bird dry in the refrigerator to get a nicely browned skin. Get out your hair dryer and dry the bird in jig time!,This was our first time ever brining. We normally have a stuffed turkey for the holidays, but this year it was just 3 of us so we purchased a whole bone-in turkey breast and made Recipe #267637 on the side. The brine is very easy to do, and we placed it with the turkey breast into a 2.5 gallon ziploc bag and then into a pot to marinade for 2 days, then dried as directed for about 8 hours. While the brine made for a nice, moist turkey, it was too sweet for us, and the left overs were a bit firm and rubbery. Thank you for sharing Mean’s recipe, but we feel we will revert to the old fashioned ‘stuffed and roasted’ bird for the holidays.
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Steps
|
1
Done
|
Combine All Ingredients in Large Stainless Steel Pot. |
|
2
Done
|
Bring to Simmer, Remove from Heat and Cool Completely Remove Turkey Neck and Giblets. |
|
3
Done
|
Rinse Turkey Well. |
|
4
Done
|
Put Turkey in Cold Brine. |
|
5
Done
|
Use a Stainless, Plastic or Other Non-Reactive Container. |
|
6
Done
|
Add Water If Brine Doesn't Cover Bird. |
|
7
Done
|
Refrigerate 2- 4 Days, Turning Bird Twice a Day. |
|
8
Done
|
to Cook: Remove Turkey from Brine, Pat Dry, Brush With Olive Oil. |
|
9
Done
|
Either Grill or Cook in Oven. |
|
10
Done
|
It Is Also Advantageous to Leave the Dry Turkey in the Refrigerator For at Least 4 Hour or Overnight, Uncovered. |
