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Name: Turkeybrined
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: *** NON NE *****

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INGREDIENTS

*** NON NE *****

INSTRUCTIONS

These instructions are for a medium-sized turkey, (16-18 lbs.). Use about 1 1/2 cup salt for med. turkey and enough ice water to cover. Mix some ice water with the salt and stir it up, then add more water and your turkey. Let the turkey remain covered in the brine overnight. In the morning, preheat oven to 475 F., take your turkey out of the brine and rinse, inside and out really well, then dry well. Put on rack breast side down and put into hot oven. After 20 minutes, turn oven down to 300 F. After 1 1/2 hours, turn the turkey breast side up and continue to roast until the breast meat reaches a temperature of 153 F. (I took my 22 lb. turkey out when the thermometer read 155 F.). Let the turkey sit for at least 15 minutes, preferably a little longer. My turkey was soooo good! Not salty at all. Another thing Shirley Corriher suggested was to add about 3 Tb. dark Karo syrup to a half stick of butter to use for basting ( I didnt have the dark Karo syrup, so I used the light. And since my turkey was big, I used a little more than a stick of butter with about 4 Tb. of the syrup.) The turkey was a beautifully browned! The author states that absorbing water while in the brine makes for a juicier bird. Posted to Bakery-Shoppe Digest V1 #422 by pat hogberg on Nov 29, 1997

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Turkeybrined

***  NON   NE *****

These instructions are for a medium-sized turkey, (16-18 lbs.). Use about 1  1/2 cup salt for med. turkey and enough ice water to cover. Mix some ice  water with the salt and stir it up, then add more water and your turkey.  Let the turkey remain covered in the brine overnight. In the morning,  preheat oven to 475 F., take your turkey out of the brine and rinse, inside  and out really well, then dry well. Put on rack breast side down and put  into hot oven. After 20 minutes, turn oven down to 300 F. After 1 1/2  hours, turn the turkey breast side up and continue to roast until the  breast meat reaches a temperature of 153 F. (I took my 22 lb. turkey out  when the thermometer read 155 F.). Let the turkey sit for at least 15  minutes, preferably a little longer. My turkey was soooo good! Not salty at  all. Another thing Shirley Corriher suggested was to add about 3 Tb. dark  Karo syrup to a half stick of butter to use for basting ( I didnt have the  dark Karo syrup, so I used the light. And since my turkey was big, I used a  little more than a stick of butter with about 4 Tb. of the syrup.) The  turkey was a beautifully browned! The author states that absorbing water  while in the brine makes for a juicier bird.  Posted to Bakery-Shoppe Digest V1 #422 by pat hogberg  <p_hogberg@hotmail.com> on Nov 29, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database 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.

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