Time To Brine That Turkey!

brine

 

So its finally the week of Thanksgiving and I am so excited. I am also a little overwhelmed. I still have so much to be done before I can sit back and give thanks. I spent most of yesterday washing anything I could fit in my washing machine. Nothing says that you love the holidays more than clean bed sheets in my opinion.

Tomorrow begins my holiday break from work (Thats what I am calling it) and I will be cleaning my house top to bottom while my wife works. I have about 20 people set to come to this dinner so I need to make sure everything is cleaned and sanitized.

The house is not the only thing I am focusing my energy on. I never knew how much preparation goes into a making a turkey and have a new-found respect for all the people who make them around this time. I have to say that this task is far from over in my house. Sunday I took the turkey out of my freezer and put it in the refrigerator to thaw. That does not sound too hard does it. Now tonight I am supposed to make my brine and let my bird marinate for 24 hours. One thing I am nervous about is the fact that I have no idea how much my turkey weighs. It’s not on the package so I have to find a scale tonight.

Like I said before, I am going to try brining my turkey tonight. I have no idea how this is going to turn out and I am super scared. One of my biggest fears is that I either overcook or undercook this bird. Anyways, here is my brine recipe that I will be using and the link to the site that has a little more detail instructions.

My Turkey Brine

Ingredients
  • 12 cups water, divided
  • 1 cup kosher salt
  • 2 cups sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons sage
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 1 tablespoon pepper
  • 4 cups ice
Instructions
  1. Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
  2. Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.
 Notes
*It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey. Otherwise the turkey will be too salty.

Author: tfun2662

I am 30 something year old and I love to write about everything!

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