Ingredients
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1 1/2
-
1 1/2
-
3
-
2
-
3
-
3
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Thanksgiving Turkey Brine,Brining the turkey with this recipe makes a very moist turkey! Delicious!,After reading reviews and tips, I only used 3/4 cup of salt, came out perfectly salted, after roasting. Last year used full amount of salt in the recipe, it was equally moist as it was this year, but sooooo salty, the salt is a lot. I felt horrible about feeding it to my family member with hypertension. It. Was. Too. Salty. Can you handle it and eat it? Sure. Can everyone handle it & eat it? Not a good idea. Advice: Dont use full sodium amount if you have blood pressure problems!,Do you add additional salt on turkey before cooking ? Can you use unsalted butter on skin ? I will be using for 16 pound turkey? Thank you
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Steps
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1
Done
|
Combine All Ingredients in a Stock Pot, Bring Mixture to a Boil, Lower Heat and Simmer For 15-20 Minute Allow Brine to Cool Completely. |
|
2
Done
|
Rinse Turkey Under Cook Running Water, Inside and Out (remove Giblets from Cavity). Pat Turkey Dry With Paper Towels, Then Immerse Turkey in Cooled Brine. Turkey Should Be Completely Submerged in Liquid. My Pot Wasn't Big Enough, So the Tips of the Legs Were Sticking Out a Bit, but It Still Turned Out Ok. |
|
3
Done
|
Cover the Pot and Refrigerate For 8-10 Hours or Up to 24 Hours. Remove Turkey, Rinse, Pat Dry and Roast as Usual. |
