If you haven’t brined a turkey before you are in for a surprise.
First of all, it’s easy, everything I do is easy so no fear there!
It makes turkey, which is sometimes a difficult bird to cook well, come out amazingly flavorful and juicy even the usually dried out breast.
You are going to love this!
In a pot (large enough to hold your turkey submerged) put:
1 – gallon vegetable stock
1 – cup kosher salt
1 – cup brown sugar
2 – cups maple syrup
3 – tablespoons crushed rosemary
2 – tablespoons thyme
2 – tablespoons black peppercorns
Heat his mixture so solids mix and sugar dissolves.
Let cool to room temperature.
Put defrosted turkey into brine adding enough cold water so that the brine covers the
You may need to weigh the turkey down with something to keep it submerged.
Put the pot into your refridgerator for 24-72 hours.
When you are ready to cook your turkey, discard the brine.
Rinse off the turkey.
Make a dry rub of:
4 – teaspoons kosher salt
4 – teaspoons brown sugar
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons onion powder
4 – teaspoons paprika
Rub this all over the inside cavity and outside of the turkey.
Put a quartered onion and a sliced apple into the cavity of the turkey and cover loosely
You are ready to cook!
Remember a brined turkey cooks faster then a regular one.
I always baked at a low heat for longer periods of time.
My turkey cooked at 250 F for 6 hours.
Because I have an open floor plan, meaning my kitchen opens directly into our living
areas, I don’t like to run a hot oven during the day.
So I slow cook during the night.
Thus my blogging at 6 a.m. and just took my turkey out of the oven.
But you can cook your turkey at 300-325 F for 20 minutes a pound.
This is gmom and Cujo,
wishing all the WP bloggers out there
a happy and safe weekend.