Friday, December 26, 2008

Brining a Holiday Turkey

Well Sir...although Cookie has been cookin Turkey's fer many years, in just about every way imaginable, the one thing I had never done was to "Brine" a Turkey, so, this year I decided to give it a try for our Christmas turkey.

The compliments I got still haven't stopped. I even got a call this AM from one of my kids again telling how absolutely delicious, tender, tastey and moist the turkey, I'll share this super secret Brine recipe that I got off Google with ya.

Give it a try next turkey y'all cook....

Holiday Turkey Brine

This poultry brine is perfect for the holiday turkey. By using vegetable stock you get extra flavor with a mild saltiness that makes for a perfect brine.

Prep Time: 10 minutes

Cook Time: 20 minutes

• 1 1/4 cup salt (2 cups Kosher or coarse salt)
• 1/2 cup brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon ice water


Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.

Place turkey in a large plastic container (at least 4 gallon). Pour brine over top. Refrigerate and brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.