Brined Turkey

I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

Step: 1

Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.

Step: 2

Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.

Step: 3

Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

Per Serving: 731 calories; protein 92g; carbohydrates 12.9g; fat 31.9g; cholesterol 268.2mg; sodium 11626.8mg.

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One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .