Tuesday, January 1, 2008

Brining a Turkey

This Christmas I wanted to make a "good" turkey, moist and tender. After doing research, it seemed that brining would produce those results. I gave it an attempt and am pleased to say that it worked great!

To brine a turkey: I used a 6 lb turkey breast, but a whole turkey can also be brined.

In a large baking bag place:
1 1/2 cups kosher salt
1/2 cup brown sugar
3 bay leaves
1 T. allspice (whole) crushed
1 T course black pepper
1/2 teaspoon rosemary leaves dried
1 gallon ice cold water

Combine these ingredients and place the turkey in the bag and use a twist tie to close. You can place the bag into a big pot where the turkey will stay immersed in the liquid. Leave in refrigerator overnight.

To prepare the turkey, remove from brine and rinse. Pat dry and place in baking pan breast side up. Rub the turkey with oil and sprinkle with seasoning (use season salt, salt and pepper, or what you usually use to season). Place a meat thermometer in the thickest part. Bake at 400 for 20 minutes. Reduce heat to 325 and bake until turkey registers 170 degrees, usually about 2 to 3 hours. Remove from oven and let sit about 20 minutes before slicing.

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