brined turkey

[pianistimo]

ok.  the third time is the charm, right.  this year we refined the technique.  just in case anyone else wants to try it:

citrus-scented brined turkey

11 garlic cloves, peeled
6 cups unsweetened apple juice
1 cup kosher salt
3/4 packed brown sugar
1/3 c soy sauce
3 tbsp gingerroot
4 bay leaves
6 cups cold water
1 turkey (we used 22lb)
1 med. lemon, cut into wedges
1 medium orange, cut into wedges
1 med. onion cut into wedges
4 sprigs fresh thyme
1 tbsp veg. oil

mince five garlic cloves; halve the remaining garlic cloves and set aside.  in a large kettle, combine the apple juice, salt, brown sugar, ginger, bay leaves, and minced garlic.  bring to a boil; cook and stir until salt and sugar are dissolved.  remove from the heat.  add cold water (we never did this - but added more apple juice) to cool the brine to room temp.

remove giblets from turkey. place a turkey -size oven roasting bag inside a second roasting bag (or buy a brining bag for about $7.00 at  acooking store).  carefully pour cooled brine into bag.  squeeze out as much air as possible.  **this is the tricky part - because it won't just all go out.  you have to zip lock it up to the last 1 inch and then suck the rest out.  kind of like blowing a balloon up - except backwards.  turn, to coat.

now, if you place it in a regular pan - the turkey is only half covered.  so, what we found (don't laugh) is a washed out new kitty litter container with tight sides and enough depth to put the turkey bag inside - so that the brine will cover the entire turkey.  surprisingly for a 22 lb turkey the size was perfect!

in the morning drain and discard brine.  rinse turkey under cold water; pat dry.  place some remaining lemon, orange, onion, thyme, and reserved garlic in both cavities.  rub oil over skin, skewer turkey openings; tie drumsticks together.  place turkey breast side up, on a rack in a roasting pan.  bake, uncovered, at 325 for 4 - 4 1/2 hours or until meat thermometer says 180. 

**additional ingredients can be 3 tblsp black pepper, 1 c maple syrup, apple, in wedges.

the cool thing about brining is that the meat is so moist.  you can pre-cut and it doesn't dry out like the typical turkey meat.  also, the flavor is really good.  enjoy!

[runescapeboy]

your right it taste great my mom made it after I told her



Thanks! 

[pianolist]

I give thanks for Thanksgiving recipes. Just printed it out for Christmas. Well done, Yanks.

[amanfang]

We always fry our turkeys.  Inject with a mix of butter, garlic, and Dale's.   

[pianistimo]

glad you liked the recipie!  never heard of fried turkey - but my son did ask 'can you cook the turkey like kentucky fried chicken?'

[amanfang]

It's fantastic.  The meat is always so much more moist, and it cooks at about 3 and half minutes per pound - much faster than 4 hours in the oven. 

https://homecooking.about.com/library/archive/blpoul1.htm

[pianistimo]

hmm.  maybe next year.  the recipies look good - my son will love it!  although i might be in the bahamas next year at thanksgiving.

[runescapeboy]

hmm.  maybe next year.  the recipies look good - my son will love it!  although i might be in the bahamas next year at thanksgiving.

omg your lucky i don't get to go anywhere...

[pianistimo]

yeah. right.  you probably are so tired of travelling - staying home is a vacation.  that's the way it is for all you single people.