brining your turkey before you cook it, brings out the flavors of the turkey, makes it more moist and have more juices. this recipe is a quick and easy one for a brining mixture. special note to use kosher salt, so as not to over salt the turkey. also pay attention to the time you brine, dont overbrine time wise!
a huge container is needed for your 10-16 lb turkey and all the brine solution.
you can use a food safe food bucket, or a smaller container with a brining bag.
also consider using an oven baking bag as a liner to your container.
simply mix the above fluid items together, and dissolve the kosher salt and sugar into it. add poulty seasoning.
the kosher salt is a must and is common to most major food stores (around $2-3 dollars).
once finished, prepare your turkey as usual with a rinse, and removing the inside stuff.
place in the brine solution, or oven bag (or both if using it as a liner).
put in fridge overnight or for 8 hours....... generally 1 hour per lb.
overbrining timewise may make it more salty.
you should combine this with a turkey glaze of your choosing, and the usual preparations such as a butter spice rub or such.
makes for a juicier turkey!
use kosher salt and dont overbrine timewise
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 33 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15949.6mg||550 %|
|Potassium 618.6mg||16 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 23.7g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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