Preparation:
Here's one I used last year with GREAT results:
This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb. turkey. Check your container's (crock) volume.
Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remaining 2 quarts of cold water. Chill thoroughly before using brine.
Makes 3 quarts (enough for 12- to 14-pound turkey).
Brine for 2 to 4 days, turning the bird twice a day.
Cook turkey 12 minutes per pound: 450F for 30 minutes, then, 375F for remainder of time.
Inner thigh temp probe; done at 175 - 1 |
