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Nov. 5, 2006
Turkey Brine Recipe
Posted in recipes
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I got this at my Lunch and Learn cooking class. You can buy a brining bag or just use a clean x-large ziploc or garbage bag if you don't have a stock pot large enough. Brine for Spice Cured Turkey (feeds 12-14) 4 c coarse salt 5 c sugar 2 carrots, peeled and cut into 1" pieces 2 stalks celery cut into 1" pieces 2 onions cut into 1" pieces 2 leeks cut into 1" pieces 3 bay leaves 1 head of garlic, cut in half crosswise 2 T whole black peppercorns 1 T ground cumin 2 t crushed red pepper flakes 1 t cloves 2 t whole allspice 8 c water (add more if needed to cover turkey) In a large stockpot, combine all spices. Add the water and bring to a boil. Remove from the heat. The brine needs to cool completely before the turkey is soaked in it. It can be made a day ahead or chilled over an ice bath. Rinse turkey under cold water; pat dry. Place in stock pot, breast side down. Add brine and enough water to cover. Cover the stockpot and refrigerate overnight. {Can be put outside if you live in cold weather (40 or below)} Remove turkey from brine; rinse. Cook as usual. |
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