“For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!”
READY IN:
20mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
  2. If wanted, add other seasonings at this time.
  3. Let come back to room temperature.
  4. You will need 2 gallon turkey size oven roasting bags.
  5. Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
  6. Put bags in a heavy roasting pan that will hold turkey.
  7. Place turkey breast side down, with legs facing you in the inner bag.
  8. Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
  9. Gather the inner bag as tightly as possible and secure with a twist tie.
  10. Secure outer bag with twist tie.
  11. Refrigerate in the roasting pan for 12-18 hours.
  12. Remove from bags, rinse very well, pat dry with paper towels.
  13. It's now ready for your favorite recipe.

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