b>turkey, prepare brine. Combine all the brine
asoning; SLOWLY lower turkey into the bucket with brine; COVER; ADJUST refrigerator
HEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
>turkey just will not be quite as juicy.
Prepare the brine
ace Turkey in the prepared plastic-liined bowl.
Pour brine
o hold turkey) bring all the brine ingredients but turkey to boil
Mix brine ingredients into water and stir
eady.
To brine the turkey, remove the turkey from wrapper, remove
Place peppercorns, thyme, bay, garlic, water, salt, and brown sugar in a saucepan,.
and heat to a boil, stirring until salt and brown sugar dissolves and mixture becomes.
mostly clear.
Remove from heat and stir beer. Allow to cool.
Pour mixture over selected meat (chicken, pork, turkey, etc) in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).
Refrigerate meat and allow to brine for about 12 hours.
Then remove meat from brine and pat dry, afterwards cooking as desired.
To make the brine, put salt, sugar, bay leaves
ot, breast-side down. Pour brine over turkey; press to submerge. Twist
One day before roasting turkey, bring 1 quart water, the
o brine my turkey before roasting so just about any brine recipe will do
Remove turkey from brine. Rinse, and set aside in
and add turkey to the bag. Pour brine over turkey, making sure
ining: Remove giblet bag from turkey, along with any extra internal
For brine and turkey:
Line very large (about
t the turkey in the brine, making sure that the turkey is fully
d stir until brine is evenly combined.
Place turkey in a
brine needed to cover a 12-14 pound whole turkey.