ella/TO
Sous Chef
I would like to know more about brining turkey.......I understand there are many methods. Who has T&T one?
Last time I brined a small chicken, it turned out too salty....what did I do wrong?....
So....last I read was for about a 14 lb. turkey. The recipe said:
Turkey Brine
12 cups water ( 3 L)
1/2 cup kosher salt (125 ml)
½ cup sugar (125 ml)
3 cloves garlic, crushed
2 bay leaves
Several leaves fresh sage
Brine
Remove giblets and turkey neck from turkey cavity and reserve for when roasting.
Combine all ingredients for brine in a large bucket or tub and whisk together until all salt and sugar is dissolved. Tub must be large enough to completely immerse turkey in liquid. Cover and refrigerate for 4-6 hours. Remove turkey from brine , pat dry.
I usually use a butterball turkey and follow their directions.....but, I'm always ready to try something new, ....that is, if it'll turn out better!!!!!....LOL.....Thanks in advance for your help.....ella
Last time I brined a small chicken, it turned out too salty....what did I do wrong?....
So....last I read was for about a 14 lb. turkey. The recipe said:
Turkey Brine
12 cups water ( 3 L)
1/2 cup kosher salt (125 ml)
½ cup sugar (125 ml)
3 cloves garlic, crushed
2 bay leaves
Several leaves fresh sage
Brine
Remove giblets and turkey neck from turkey cavity and reserve for when roasting.
Combine all ingredients for brine in a large bucket or tub and whisk together until all salt and sugar is dissolved. Tub must be large enough to completely immerse turkey in liquid. Cover and refrigerate for 4-6 hours. Remove turkey from brine , pat dry.
I usually use a butterball turkey and follow their directions.....but, I'm always ready to try something new, ....that is, if it'll turn out better!!!!!....LOL.....Thanks in advance for your help.....ella