BRINE FOR 14 LB TURKEY RECIPES
BRINE FOR TURKEY RECIPE - FOOD.COM
Depending on size of turkey, you may need to proportionally increase the brine recipe. This recipe is for a 14 – 16 pound turkey. I use a 5 gallon plastic painter's bucket with a lid. Mine is bright orange and clearly labeled "Turkey Brinning Only" in a permanent marker so DH wont use it for his projects! Use only with fresh trukeys that have nothing added.
Total Time 24 hours 5 minutes
Prep Time 5 minutes
Cook Time 24 hours
Yield 2 1/2 gal.
Number Of Ingredients 8
Steps:
- Heat all until sugar and salt dissolve.
- Chill completely.
- When ready to brine turkey, select a pan that the turkey just fits into and pour in brine.
- Keep turkey completely covered with brine.
- You may submerge turkey 2-4 days.
Nutrition Facts : Calories 345.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 67982.9, CarbohydrateContent 88, FiberContent 0.5, SugarContent 80.2, ProteinContent 1.5
HOW TO BRINE AND ROAST A TURKEY RECIPE - FOOD.COM
Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=)
Total Time 8 hours
Prep Time 8 hours
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix in a plastic container or stockpot until dissolved.
- Makes 1 gallon of brining solution.
- Salinity differs!
- Determine the amount of brine needed to cover a 12-14 pound whole turkey.
- Tips: Start brining method the day before you plan to cook the turkey.
- Use a fresh or completely thawed turkey.
- Wash the bird inside and out and remove the giblet bag and neck.
- (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
- Place the turkey in the brine solution, breast down.
- Cover and chill for 6 to 8 hours.
- If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
- Remove the turkey from brine, rinse inside and out under cold running water.
- Pat dry with paper towels.
- Preheat oven to 350 degrees.
- Place turkey on shallow roasting pan.
- Tie legs together and tuck wings underneath the bird.
- Coat the skin with butter or olive oil.
- Cover the breast loosely with aluminum foil.
- Add 1 cup water to bottom of pan.
- Cooking time will vary depending on the size of the turkey.
- Check the wrapper to see how much the turkey weighs and determine the approximately.
- cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
- During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
- When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
- Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
- Add 15 minutes for each additional pound.
Nutrition Facts : Calories 679.2, FatContent 31.9, SaturatedFatContent 9, CholesterolContent 270.9, SodiumContent 8761.4, CarbohydrateContent 10.8, FiberContent 0, SugarContent 10.7, ProteinContent 81.4
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