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Instructions |
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First - what is brining? The basic idea is to soak the bird in a mixture of salt and liquid; the electrically charged ions of the salt plump the muscle fibers, allowing them to absorb liquid. This changes the structure of the proteins, preventing the water from escaping when cooking.
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To prepare brine combine all ingredients (except turkey of course) in a large saucepan, bring to a boil. Cook 5 minutes until sugar and salt dissolve. Add 6 cups ice and cool completely - do not pour hot liquid over turkey. This recipe is fantastic for chicken as well, just proportion the brine accordingly and adjust brine time.
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The general rule of thumb is to brine your bird one hour per pound (this is not an exact science, but do not over brine). Use two garbage bags doubled up inside a large stock pot (or anything that will hold your bird snugly). Place bird - giblets and neck removed, inside bags and pour brine over, covering completely - add water if need be. Secure bag with twist ties and refrigerate for appropriate amount of time.
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Remove bird from bags and discard brine. Rinse bird and pat dry. Cook as you normally would. Reminder- bird should be cooked until internal temperature reaches 170 degrees.
Note- This carcass makes an excellent stock!
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Originally Submitted
2/1/2009
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