But wait, there's more!
[FONT=Verdana, sans-serif]
Hawaiian-Style Turkey Brine[/FONT]
[FONT=Verdana, sans-serif]Here is another turkey brine for you to try. This one is a bit different since it uses sweet ingredients. The pineapple juice works well to tenderize the turkey meat.[/FONT]
[FONT=Verdana, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, sans-serif]4 quarts pineapple juice [/FONT]
[FONT=Verdana, sans-serif]2 cups brown sugar [/FONT]
[FONT=Verdana, sans-serif]1[/FONT]⅓ [FONT=Verdana, sans-serif]cups soy sauce [/FONT]
[FONT=Verdana, sans-serif]1 cup light maple syrup [/FONT]
[FONT=Verdana, sans-serif]1 cup salt (1 1/2 cups Kosher or coarse salt) [/FONT]
[FONT=Verdana, sans-serif]6 cloves garlic, cut into halves [/FONT]
[FONT=Verdana, sans-serif]4-6 whole bay leaves [/FONT]
[FONT=Verdana, sans-serif]2 tablespoons red pepper, crushed[/FONT]
[FONT=Verdana, sans-serif]PREPARATION:[/FONT]
[FONT=Verdana, sans-serif]Combine all ingredients. Place turkey in large dish or container and pour brine over. Cover and allow to brine for 1 hour per pound.[/FONT]
[FONT=Verdana, sans-serif]
Poultry Brine[/FONT]
[FONT=Verdana, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, sans-serif]1 cup salt (1½ cups Kosher or coarse salt) [/FONT]
[FONT=Verdana, sans-serif]1 cup brown sugar [/FONT]
[FONT=Verdana, sans-serif]peppercorns [/FONT]
[FONT=Verdana, sans-serif]1 onion [/FONT]
[FONT=Verdana, sans-serif]1 carrot [/FONT]
[FONT=Verdana, sans-serif]bunch of scallions [/FONT]
[FONT=Verdana, sans-serif]1 hot pepper[/FONT]
[FONT=Verdana, sans-serif]PREPARATION:[/FONT]
[FONT=Verdana, sans-serif]Add enough water (about 1½ gallons) to cover the bird. Place water and ingredients in a large pot and bring to a boil. Remove from heat and allow to cool. Add poultry, cover and brine for 1 hour per pound.[/FONT]
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Poultry Brine[/FONT]
[FONT=Verdana, sans-serif]This brine works with the added power of pickling spices which increases the moisture in poultry with some great seasonings for more flavor.[/FONT]
[FONT=Verdana, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, sans-serif]1 gallon water [/FONT]
[FONT=Verdana, sans-serif]1 cup salt (1½ cups Kosher or coarse salt) [/FONT]
[FONT=Verdana, sans-serif]½ cup white vinegar [/FONT]
[FONT=Verdana, sans-serif]3 tablespoons brown sugar [/FONT]
[FONT=Verdana, sans-serif]1 tablespoon pickling spice [/FONT]
[FONT=Verdana, sans-serif]1 teaspoon black pepper [/FONT]
[FONT=Verdana, sans-serif]1 teaspoon allspice [/FONT]
[FONT=Verdana, sans-serif]1 teaspoon garlic powder [/FONT]
[FONT=Verdana, sans-serif]1 teaspoon tarragon [/FONT]
[FONT=Verdana, sans-serif]PREPARATION:[/FONT]
[FONT=Verdana, sans-serif]Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow to cool. Add vinegar and spices. Brine for 1 hour per pound.[/FONT]
[FONT=Verdana, sans-serif]Good Eats Turkey[/FONT] [FONT=Verdana, sans-serif]
Brine[/FONT]
[FONT=Verdana, sans-serif]1 (14 to 16 pound) frozen young turkey [/FONT]
[FONT=Verdana, sans-serif]For the brine: [/FONT]
[FONT=Verdana, sans-serif]1cup kosher salt [/FONT]
[FONT=Verdana, sans-serif]½ [/FONT][FONT=Verdana, sans-serif]cup light brown sugar [/FONT]
[FONT=Verdana, sans-serif]1 [/FONT][FONT=Verdana, sans-serif]gallon vegetable stock [/FONT]
[FONT=Verdana, sans-serif]1tablespoon black peppercorns [/FONT]
[FONT=Verdana, sans-serif]½ [/FONT][FONT=Verdana, sans-serif]tablespoon allspice berries [/FONT]
[FONT=Verdana, sans-serif]½ [/FONT][FONT=Verdana, sans-serif]tablespoon candied ginger [/FONT]
[FONT=Verdana, sans-serif]1 [/FONT][FONT=Verdana, sans-serif]gallon iced water [/FONT]
[FONT=Verdana, sans-serif]For the aromatics: [/FONT]
[FONT=Verdana, sans-serif]1red apple, sliced [/FONT]
[FONT=Verdana, sans-serif]½ [/FONT][FONT=Verdana, sans-serif]onion, sliced [/FONT]
[FONT=Verdana, sans-serif]1 [/FONT][FONT=Verdana, sans-serif]cinnamon stick [/FONT]
[FONT=Verdana, sans-serif]1cup water [/FONT]
[FONT=Verdana, sans-serif]4sprigs rosemary [/FONT]
[FONT=Verdana, sans-serif]6leaves sage [/FONT]
[FONT=Verdana, sans-serif]Canola oil[/FONT]
[FONT=Verdana, sans-serif]Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. [/FONT][FONT=Verdana, sans-serif]Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. Remove bird from brine and rinse inside and out with cold water. Discard brine. [/FONT]
[FONT=Verdana, sans-serif]
Turkey Brine [/FONT]
[FONT=Verdana, sans-serif]This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.[/FONT]
[FONT=Verdana, sans-serif]Ingredients[/FONT]
[FONT=Verdana, sans-serif]1 gallon vegetable broth [/FONT]
[FONT=Verdana, sans-serif]1 cup sea salt [/FONT]
[FONT=Verdana, sans-serif]1 tablespoon crushed dried rosemary [/FONT]
[FONT=Verdana, sans-serif]1 tablespoon dried sage [/FONT]
[FONT=Verdana, sans-serif]1 tablespoon dried thyme [/FONT]
[FONT=Verdana, sans-serif]1 tablespoon dried savory [/FONT]
[FONT=Verdana, sans-serif]1 gallon ice water [/FONT]
[FONT=Verdana, sans-serif]PREP TIME 5 Minutes[/FONT]
[FONT=Verdana, sans-serif]COOK TIME 15 Minutes[/FONT]
[FONT=Verdana, sans-serif]READY IN 8 Hrs 20 Minutes[/FONT]
[FONT=Verdana, sans-serif]DIRECTIONS[/FONT]
[FONT=Verdana, sans-serif]In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.[/FONT]
[FONT=Verdana, sans-serif]
Cranberry Turkey Brine[/FONT]
[FONT=Verdana, sans-serif]What better to brine a turkey in than cranberry?[/FONT]
[FONT=Verdana, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, sans-serif]2 quarts cranberry juice [/FONT]
[FONT=Verdana, sans-serif]1 quart water [/FONT]
[FONT=Verdana, sans-serif]1 cup salt (1 1/2 cups Kosher or coarse salt) [/FONT]
[FONT=Verdana, sans-serif]½ cup apple juice [/FONT]
[FONT=Verdana, sans-serif]½ cup orange juice [/FONT]
[FONT=Verdana, sans-serif]12 cloves garlic, unpeeled and lightly smashed [/FONT]
[FONT=Verdana, sans-serif]4 springs fresh thyme [/FONT]
[FONT=Verdana, sans-serif]4 sprigs fresh rosemary [/FONT]
[FONT=Verdana, sans-serif]6-8 bay leaves[/FONT]
[FONT=Verdana, sans-serif]PREPARATION:[/FONT]
[FONT=Verdana, sans-serif]Combine ingredients and place in a large pot. Add turkey to pot, making sure that brine covers turkey. If not, add more water to mixture. Brine for 1 hour per pound.[/FONT]
[FONT=Verdana, sans-serif]18 servings [/FONT]
[FONT=Verdana, sans-serif]20 minutes prep [/FONT]
[FONT=Verdana, sans-serif]12-14 lbs turkey, washed and cleaned out [/FONT]
[FONT=Verdana, sans-serif]1 cup kosher salt or sea salt [/FONT]
[FONT=Verdana, sans-serif]¼ cup table sugar or brown sugar [/FONT]
- [FONT=Verdana, sans-serif]quarts water [/FONT]
[FONT=Verdana, sans-serif]Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved. If wanted, add other seasonings at this time. Let come back to room temperature. You will need 2 gallon turkey size oven roasting bags. Place one roasting bag inside the other, roll down the edges of the bags to help them stay open. Put bags in a heavy roasting pan that will hold turkey. Place turkey breast side down, with legs facing you in the inner bag. 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. Gather the inner bag as tightly as possible and secure with a twist tie. Secure outer bag with twist tie. [/FONT]
[FONT=Verdana, sans-serif]Refrigerate in the roasting pan for 12-18 hours. Remove from bags, rinse very well, pat dry with paper towels. It's now ready for your favorite recipe. [/FONT]