Delicious & Moist Brined Turkey
Brining a turkey takes a little extra effort but produces a moist and succulent EVERY SINGLE TIME!
First step is to thaw your turkey. The chart below is an overview from the USDA. For more in depth information visit the USDA.
Once your turkey is thawed, prepare your brine. Place your turkey and brine into your brining bag. A brining bag allows you to use less brine and cover more of the turkey because you remove the excess air. Place the turkey in a cooler with bags of ice packed around it to keep your turkey chilled. You will brine the turkey for 6-12 hours or up to a maximum of 18 for a 22 pound bird.
However, you can also use a cooler or large kettle. Be aware that you will need enough brine to go half way up the turkey. If you use this method you will need to flip the turkey appox. every two hours so that the brine hits all of the bird. Also, to chill the bird, you should make ziplock bags of ice being sure to change them frequently to ensure that your turkey remains chilled.
Brine
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon peppercorns
- 1 tablespoon mustard powder
- 2 cups cider vinegar
- 1 lb. ice
- heat salt through vinegar stirring until disolved. remove from heat and add 1 pound ice. add brine to plastic bag large enough to hold both meat and brine solution. brine overnight in refrigerator. rinse, pat dry and use or freeze.
- i back off to ½ -¾ cups of kosher salt.
Once the bird is fully brined, remove from the brining liquid, rinse and place in a roaster. We always bake/grill our turkey unstuffed for a more evenly cooked bird. A general rule of thumb for cooking time is about 15 minutes per pound at 350 degrees.
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