How do I brine a turkey? Recipes?!
also, I am going to bake one traditionally and fry another!. Is it okay to brine the one I will fry!?Www@FoodAQ@Com
Answers:
I am a former chef and have done them for the more traditional baking method, never fried one, but the brine is the same, I just got 2 large pails, and filled them with the hottest water I could get from the tap, then added my salt, I use regular salt, but kosher is fine, a half of that of brown sugar, and for spices I used bay leaves, rosemary, peppercorns, chili flakes, dried onion flakes and if you want fresh or dried garlic, I would wash out the cavity's of the turkeys, then make small slits inside along the breast bone and thighs, just to get the brine in, lower them into the pails and top with cool water, and refrigerate for 3-7 days, if it is cold but not freezing even out on the back porch, with a secure lid and even a brick to keep the critters out!.
When you go to cook them either way, dry them with paper towels dry, rub the one your baking with a bit of oil and season the skin, baked for 30 minutes at 375-400 d F to brown lower it to 350 and continue to cook until done, you want and internal temp at the thickest part of the thigh to be 170-180 d F on the meat therm, for the fryer, only half fill the pot and cook at no high than a 350 d F, make sure it's far from the house and you have a fire extiguster to make sure if ti boils over you have a lid to so it can be smothered, time it also, for a 15-20 pound turkey it can take 25-30 minutes the same temp internally for that to, let both rest for 10-15 minute before carving the birds!.Www@FoodAQ@Com
When you go to cook them either way, dry them with paper towels dry, rub the one your baking with a bit of oil and season the skin, baked for 30 minutes at 375-400 d F to brown lower it to 350 and continue to cook until done, you want and internal temp at the thickest part of the thigh to be 170-180 d F on the meat therm, for the fryer, only half fill the pot and cook at no high than a 350 d F, make sure it's far from the house and you have a fire extiguster to make sure if ti boils over you have a lid to so it can be smothered, time it also, for a 15-20 pound turkey it can take 25-30 minutes the same temp internally for that to, let both rest for 10-15 minute before carving the birds!.Www@FoodAQ@Com