Ingredients
-
32
-
1
-
1 1/2
-
2
-
3 - 4
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Kittencal’s Best Brown Sugar Turkey Brine, This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines — use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe — you may omit the garlic but I strongly suggest to add it — you must use only kosher salt not regular table salt — if desired after brining continue with my recipe#199612, I have been brining my fresh Thanksgiving turkey from a local farm for several years. This is my second year using this recipe. Since it says its for a 20-pound turkey and mine was 27 pounds this year, I figured I would make it times 1.5. I always use about 12 cups of water and heat it on the stove to dissolve the salt and brown sugar, then I cool with the remaining water the recipe calls for. Everything was fine until I put the huge turkey in the bucket. There was no way I was going to get three gallons of liquid in there. I ended up with a total of two gallons of water but 1.5 times the actual ingredients. I was worried. Would it be too strong for the bird? Should I still brine it for 24 hours? I decided to take my chances and let me tell you, it was PERFECT! The turkey melted in your mouth and was flavorful but not at all salty. The drippings made excellent gravy using Kittencals recipe, too. Thanks, Kittencal! You recipes are always reliable and delicious!, What temperature do you cook turkey at and how long to cook.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Bucket or Container Mix Together the Warm Water With Brown Sugar and Salt; Stir Until No Kosher Salt and Sugar Granules Remain in the Water Make Certain to Use Very Warm Water So That the Salt and Suagr Will Dissolve Easily and Completely. |
|
2
Done
|
Add in Worcestershire Sauce, Peppercorns, and Garlic; Stir Until the Worcestershire Sauce Is Combined. |
|
3
Done
|
Cool the Water Until Almost Room Temperature. |
|
4
Done
|
Wash the Turkey Inside and Out With Cold Water, Then Place in the Brine If the Brine Does not Quite Cover the Turkey, Then Place It Breast-Side Up to Start, Then Turn It Over After a Couple of Hours Later. |
|
5
Done
|
Place in Refrigerator For 24 Hours, . |
|
6
Done
|
Remove the Turkey from the Brine and Rinse the Turkey Thoroughly Under Cold Running Water. |
|
7
Done
|
Pat Dry With Paper Towels Then Cover and Refrigerate If not Preparing Right Away or Continue With My Turkey Recipe #199612. |
