DIRECTIONS FOR TURKEY:
NOTE: Even though you
low the brine to cool completely.
Wash your turkey thoroughly, removing
boil. Then remove the brine from the heat, cool
rinade or Brine your Turkey for at leat 8-12 hours for extra flavor
d rosemary.
Rinse the turkey inside and out under cold
o be used for brining.
Thaw your turkey completely, if frozen
and add turkey to the bag. Pour brine over turkey, making sure
ole turkey in the brine until completely submerged.
Cover and refrigerate for
n the chilled brine solution, and then refrigerate for 16 to 24
nd Thyme;half for the brine and half for the herb butter.<
Combine all brine ingredients, except ice water,
the turkey and reserve for the gravy. Rinse the turkey inside
mpletely.
Submerge turkey, breast side down, in brine. Cover; refrigerate
asting:
Begin thawing the turkey in the refrigerator or
hold the brine and the turkey. Pour the brine over the
ook for 1 hour, stirring occasionally.
Remove the brine from heat
cketsas they are not intended for food storage and contain PCB
o a boil.
Boil for 1 minute, stirring to dissolve
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
Combine all brine ingredients, except ice water, in