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If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice. Heat 1 quart of water in the microwave until warmed, then add the salt ...
The sweet spot for brining a turkey is 24 to 48 hours. This will give the turkey plenty of time to expel liquids, tenderize, and then reabsorb all that moisture and flavor.
With simple instructions and a double-seal turkey-sized brine bag that makes refrigerator storage easy, this set only calls for the addition of salt and water. It can accommodate a turkey up to 20 ...
If you've paid attention to any sort of Thanksgiving-themed food show over the last few years, you've heard about brining, a process that soaks meat to help fight off the inevitable moisture loss ...
1 (16-lb) turkey, giblet package and neck removed Bring the vegetable stock, salt, bay leaves, peppercorns and mustard seeds to a boil. Stir until salt is dissolved.
Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry.
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