Need a turkey brine.....?!


Question: Need a turkey brine!.!.!.!.!.!?
That is not sweetWww@FoodAQ@Com


Answers:
This turkey brine gets a portion of its salt from vegetable stock!. The combination of spices and herbs will give your bird a rich flavor!.

INGREDIENTS:

* 2 quarts vegetable stock
* 1/2 cup salt (3/4 cup Kosher or coarse salt)
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 2 quarts cold water

PREPARATION:
In a large pot combine vegetable stock, salt and herbs over a medium heat!. Simmer for about 15 minutes until the salt is completely dissolved!. Remove from heat and allow to cool!. Add cold water!.

Place turkey in a large plastic container!.
Pour brine over top, cover and refrigerate!. Brine for 1 hour per pound!.Www@FoodAQ@Com

from Emril
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting


EDIT Oops
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag!.) Add the oranges, lemons, thyme, and rosemary!.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water!.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours!.Www@FoodAQ@Com

First put the bird in a container large enough to immerse the whole thing!. Fill with cold water!. Add a good hand full of salt, about 1/4 c!. of light brown sugar, a good tablespoon of celery seed, a good tablespoon of dried thyme or 3 tablespoons of fresh, toss in a couple of bay leaves!. Then juice a couple of lemons and toss the lemons and the juice in!. Soak overnight in the fridge!. When it's time to cook, drain the bird well, pat the outside dry, rub with a bit of olive oil and sprinkle with some thyme!. Stuff the cavity with lemons, onions &/or celery!.Www@FoodAQ@Com

This is more a cure than a Brine but it works well for me!. Believe me you won't taste the sugar!.
20-30 lbs meat
4 ounces pickling spice
2 1/2 cups Morton Tender Quik

1 cup white sugar
1 cup chopped garlic
2 1/2 gal distilled water

leave in brine 7-10 daysWww@FoodAQ@Com

Brining a Turkey
http://www!.cherskitchen!.com/info/brining!.!.!.Www@FoodAQ@Com

i use kosher salt and water!.!.!. i first put my turkey in a 5 gallon bucket and add the mix!.!. let it stand in there for one full day!.!.Www@FoodAQ@Com





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