Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Holidays Thanksgiving
Recipes Holidays Thanksgiving
|
||||||||
|
||||||||
| Author Notes: |
This reciipe works for a 13 to 15 pound turkey. For accessories, you'll need a large stockpot - large enough for over a gallon of liquid and a large, 5-gallon painter's-type bucket. They can be purchased at Home Depot or Lowes or a good hardware store. Try to get one with a lid. If you can't find a lid, pull out that roll of plastic food wrap ! |
| Ingredients: |
2 gallons water 16 ounces kosher salt 1 cup brown sugar 24 ounces maple syrup 24 ounces honey 12 bay leaves 1/2 ounce ground cloves 1/2 ounce ginger 4 ounces ground peppercorns 2 oranges quartered 2 lemons quartered 6 thyme sprigs 4 rosemary sprigs |
| Instructions: |
Pour one gallon of water into the stockpot and add the cloves, ginger, peppercorns, bay leaves, salt and brown sugar and bring to a boil. Reduce the heat to a simmer, then add the honey and maple syrup and stir the pot;. Turn off the heat and let cool. After cooling, pour the mixture into the large bucket, then add the quartered Oranges and Lemons, the sprigs of Thyme and Rosemary, then add the other gallon of water. Give the pot another stir, then add the turkey (butt first). Then, either put the lid on the bucket or close off the top by wrapping the plastic wrap around it. Then, refrigerate or, if there's no room in the refrigerator, assuming that it's cool enough outside, leave the bird to brine on your patio. Brine the bird anywhere from 6 to 24 hours. You could season the curd with salt and pepper and cook now and you will get a moist bird. Optional: After brining, if you want even more flavor, inject the bird with one of Cheri's injectable marinade recipes (see Related Recipes section below). After brining, you are ready to cook your bird -- be it roasted , smoked, or fried, it should be absolutely delicious! |
|
Comments
 |
Another Brining Container Suggestion
Written by: Cheri Sicard14 November 2008 |
| Another idea for a brining container comes from Alton Brown (any relation Eliot?) -- use a cooler chest that's large enough to fit your turkey and the brine. This also helps to keep the turkey cold. You can even pack some ice around the plastic bag with the turkey and brine. Just an alternative to the bucket that most people already have. |
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Jan 28, 2010
- Nov 5, 2009
- Jun 17, 2009
- Jun 14, 2009
Submit a recipe for publication on FabulousFoods.com
|
