TURKEY HOTLINE TOPIC- BRINING TURKEY

It is time to talk TURKEY WITH THE TURKEY HOTLINE!!

With Turkey Day approching I thought it would be fun to cover

all things turkey!

FIRST TIME HOSTING?

I send me your questions!

I will post it so others can leave a comment to help!

HAVE AN AMAZING RECIPE OR TIP?

Please share to help the newbies & us looking for a fresh idea!

HOW DO YOU DECORATE YOUR TABLE?

TODAY'S TOPIC - BRINE

Brining can seem so scary for a first time Turkey Cooker, but it is so simple and one of the best ways to cook a super juicy bird that even your Mother-in-Law will like (though it will never be as good as hers....Ha!)

Make your turkey turn out moist and delicious by seasoning the entire turkey, not just the skin, with a process called brining. When brining, a raw turkey is soaked in salted water for a number of hours while refrigerated to help it retain moisture during the cooking process. Some brines can also add flavor to the turkey.

Follow these simple steps to have an amazing juicy bird:

1. Start with a fully thawed bird, a frozen bird will not soak in the brine
2. Clean large container to hold the bird, 5 gallon bucket is perfect size
3. Use 1 cup of Kosher Salt per gallon of water (kosher is best but if you are going to use table salt change measurements to 1/2 cup salt to 1 gallon water
4. Add any herbs you may want to flavor your turkey.  Bay leaves, Thyme, Fresh Garlic....
5. Place turkey in brine and put in a refridgerated place for required amount of time.
6. Brine time will depend on bird size (see equation below)
7. When ready to cook, take turkey out of brine.  Pat dry and cook as normal.

1 pound of turkey = 1 hour of brine time (22 pound turkey = 22 hours of brine

Do you ever brine turkey? 

Share your brining tips and recipes!!

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