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Turkey Brine.

MopMop Posts: 496
edited 4:57PM in EggHead Forum
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!

Comments

  • SpinSpin Posts: 1,375
    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

  • MopMop Posts: 496
    Spin,..good enough for the girls I go with........thanks!!![p]Mop!

  • Char-WoodyChar-Woody Posts: 2,642
    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]

  • PainterPainter Posts: 464

    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]

  • PainterPainter Posts: 464
    Char- Woodys on the money also. Bay leaves a must, garlic nice also
    Painter

  • Painter,

  • Char-WoodyChar-Woody Posts: 2,642
    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.
    Cheers atcha..
    C~W

  • 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
    Onions
    Celery
    Black Peppercorns
    Sage
    Rosemary
    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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