Sorry if this has already been posted - just please point me to the post! I am hosting Thanksgiving this year and we brined our turkey for the first time last year - thought it was absolutely delicious. BUT - thought the gravey turned out a little on the salty side - good, but a little salty. My mom and sister will be here and they are probably even more picky than me on the saltyness.
Do you have a brining recipe you like for your turkey? This is the recipe I used last year - I don't remember what day I brined on - but I know I took it out, rinsed and let sit overnight in the refer on Wed.
1 gallon of cool, water. 1 cup of Diamond Crystal Kosher salt (if using Morton’s Kosher salt, use 3/4 cup) 1/2 cup of white or brown sugar
Pour the mixture over the turkey and refrigerate.
Additional spice and seasoning suggestions: Add any or all of the following to your brine mixture: bay leaves, juniper berries, black pepper corns, dried thyme, and garlic cloves.
How many days do you brine? I have a 17lb turkey for 8 adults and 3 kids - want leftovers and there will be 4 big eaters.
Any advice would be appreciated.
Do you have a brining recipe you like for your turkey? This is the recipe I used last year - I don't remember what day I brined on - but I know I took it out, rinsed and let sit overnight in the refer on Wed.
1 gallon of cool, water. 1 cup of Diamond Crystal Kosher salt (if using Morton’s Kosher salt, use 3/4 cup) 1/2 cup of white or brown sugar
Pour the mixture over the turkey and refrigerate.
Additional spice and seasoning suggestions: Add any or all of the following to your brine mixture: bay leaves, juniper berries, black pepper corns, dried thyme, and garlic cloves.
How many days do you brine? I have a 17lb turkey for 8 adults and 3 kids - want leftovers and there will be 4 big eaters.
Any advice would be appreciated.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.