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I can`t remember who it was, Painter maybe, that posted a while back a simple yet effective turkey brine......well, I`m in need of that again if you can.......or was it RRP???? I dunno........[p]Mop!
Mop,[p]I'm not sure of the one you are asking for, but a good, all 'round brine is 1 C kosher salt, 1 C brown sugar, and 1 G water.[p]Spin
Spin,..good enough for the girls I go with........thanks!!![p]Mop!
Spin, on the money..add 2 or 3 cloves of crushed garlic, and a few bay leaves..for da basics. I made the Turkey drums with that and added 3/4 cup of Mortons Tenderquick and I had rose colored ham turkey drums..worked great.
Cheers to ya all..C~W[p]
eful the girls you go with might see your post. LOL[p][p][p][p][p]
Mop, Careful one of those girls might be reading your posts.LOL. I'm brining a turkey right now. I usually make a vegetable broth of onions, celery black pepercorns,sage, rosemary,and a few whole allspice and use that as a brine. It gives a good flavor. Salt and sugar ratio is the same as Spin just gave you, just figure the broth as part of your total liquid equation. I usually make two gallons to do a whole turkey. (13 lbs.)
Have a good weekend[p][p][p][p]
Char- Woodys on the money also. Bay leaves a must, garlic nice also
Painter, someday I am gonna rip this enter key off the keyboard and put in a foot switch..:-)
I think I learned the basic from Cat or Brant, and as you have done, change up as your taste buds require. The salt is the necessity, and drags the rest of the seasonings along with it into the fibers of the meats. Just don't do it in a old rubber boot...Heeeeyaaa.
Painter, that brine recipe is probably one of the best i ever tried. i also use it on pork loins and capons. reg
Painter,[p]Taking in everything you said about brining and the others is this a good recipe? [p]Make a broth of:[p]2 G water
2 C kosher salt
2 C brown sugar
Few whole allspice
Several bay leaves
4 or 6 cloves of crushed garlic[p]Makes two gallons to accomodate a whole turkey. (13 lbs.)[p]Thanks,[p]ColoradoCook
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