Use enough liquid so that the turkey is submerged in the bucket or brining bag you choose. Instructions checklist step 1 in a food grade large bucket or container large enough to hold your turkey mix together the water salt garlic pepper worcestershire sauce and brown sugar. For a turkey 15 pounds or under brine for just 24 to 36 hours. Allow brine to cool completely. Use kosher salt and filtered water.
Combine all ingredients in a non reactive pot bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered. This uncommonly tasty turkey is worth every minute. Rinse turkey under cool running water inside and out remove giblets from body. Brine the turkey about 3 or 4 hours. Trudy williams shannonville ontario.
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Store in a refrigerator and soak turkey for 2 days before smoking or roasting. The brine time should be determined based on the size of turkey. Remove from brine and let sit on counter about 2 hours before planning to start roasting see ultimate roast turkey recipe. If the turkey is floating weight it down with a plate or other heavy object. A 12 pound turkey will require 12 hours in the brine mixture.
If needed for larger turkeys prepare additional brine solution 1 4 cup of salt dissolved in 4 cups of warm water in order to cover the turkey. Bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered. If you want to brine a smaller turkey for a longer period of time reduce the salt to 1 2 3 4 cup so it is not overly seasoned. If needed for larger turkeys prepare additional brine solution 1 4 cup of salt dissolved in 4 cups of warm water in order to cover the turkey. Store in a refrigerator and soak turkey for 2 days before smoking or roasting.
If you want to brine a smaller turkey for a longer period of time reduce the salt to 1 2 3 4 cup so it is not overly seasoned. Rinse turkey under cool running water inside and out remove giblets from body cavity. Combine all ingredients in a non reactive pot bring mixture to a boil lower heat and simmer for 15 20 minutes partly covered. Allow brine to cool completely. Use enough liquid so that the turkey is submerged in the bucket or brining bag you choose.
