Never- Fail Basic Brining Recipe

Name: Never- Fail Basic Brining Recipe
Prep time: 14 h 30 min
Cook time: 2 h
Total time: 16 h 30 min
Yield: 10-12 serving(s)
Ingredients: 1 (12 -14 lb) whole turkey, thawed if previously frozen; 2 cups kosher salt; 1 cup granulated sugar; 2 gallons cold water; 2 carrots, coarsely chopped; 2 onions, coarsely chopped; 2 celery ribs, coarsely chopped; 6 fresh thyme sprigs; 3 tablespoons unsalted butter, melted

Submitted by J. Ko

"No more dry, flavourless turkey! Make sure your next holiday turkey is moist and flavourful, with a crisp, golden skin! Here is the brining recipe I use. I got this from the TV Show "America's Test Kitchen" about 8 years ago and it has never failed me. This method works best with a 12 to 14 lb turkey because the smaller turkeys cook more evenly than large birds. The taste has never been salty and the breast meat is very juicy; you could shave it if you wanted! The preparation time includes the brining and "drying" time. Edited to add: For planning purposes, I usually start the brining process approximately 24 hours prior to my planned serving time ie: 4:00 pm Saturday afternoon for a Sunday evening dinner. The turkey can be cooked and carved earlier in the day or timed to finish so you can carve at the table. NOTE: The turkey must be roasted unstuffed. With this method of cooking the internal temperature of the stuffing will not get hot enough to kill any bacteria that may be present. Prepare your dressing separately."

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Ready In:: 16hrs 30mins
Ingredients:: 9
Serves:: 10-12

ingredients

1 (12 -14 lb) whole turkey, thawed if previously frozen
2 cups kosher salt
1 cup granulated sugar
2 gallons cold water
2 carrots, coarsely chopped
2 onions, coarsely chopped
2 celery ribs, coarsely chopped
6 fresh thyme sprigs
3 tablespoons unsalted butter, melted

directions

Dissolve salt and sugar in water in a large stockpot or clean bucket.
Remove neck and giblets and use to make gravy stock, if desired.
Thoroughly rinse turkey under cool running water. Immerse the bird in the prepared brining solution and refrigerate or set in very cool (40 F or less) spot for 4 to 6 hours. (4 hours for small bird, 6 hours for larger bird).
Remove turkey from brine and discard solution. Rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Pat dry inside and out with paper towels.
Place turkey on meat rack set over rimmed sheet pan. Place in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
Pre-heat oven to 400°F.
Toss 1/3 of the thyme sprigs, chopped onion, carrot and celery in the body cavity of the turkey and scatter the rest in the bottom of your pan, along with 1 cup water. Bring turkey legs together and perform a simple truss.
Set V rack in roasting pan, brush breast side with melted butter and place turkey breast side down. Brush the underside of the bird with the remaining melted butter.
Roast breast side down for 45 minutes.
With wad of paper towelling in each hand, turn turkey, leg/thigh side up, baste with pan juices, return to oven and roast for 15 minutes.
Turn turkey other side up and baste again. Return to oven and roast another 15 minutes.
Remove from oven a final time, turn breast side up, baste again, and roast turkey until breast registers about 165 F and thigh registers 170 - 175 F (another 30 to 45 minutes).
Remove from roasting pan onto cutting board or serving platter. Let rest, covered with tin foil, for at least 15 minutes before carving.
Use pan juices to make gravy.

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Reviews

Absolutely, Hands Down, the best turkery I have ever served. I will always brine my turkey from now on!

glriding25_13089898

RECIPE SUBMITTED BY

J. Ko

<img src="http://i223.photobucket.com/albums/dd282/J_Ko_1966/img009.jpg"> I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle. <img src="http://i223.photobucket.com/albums/dd282/J_Ko_1966/Kazz-02.jpg"> <img src="http://i223.photobucket.com/albums/dd282/J_Ko_1966/Picture127-1.jpg"> Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything! I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals. I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions! I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking! We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime! As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=kidfrecipeswap.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/kidfrecipeswap.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg" border="0" alt="Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/spicesswap_amtag3.jpg" border="0" alt="Photobucket"><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg">

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