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Brining the Turkey Recipe

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This recipe for Brining the Turkey, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Ising
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 to 22 lb fresh turkey (free range if possible)
3 gallons of water
1 1/2 cups of table salt

Directions:
Directions:
put the water and salt in a container large enough for all of the ingredients, .
Remove giblets from turkey and make sure both cavities are clear.
Insert turkey in the salt water and refrigerate.
(we use a scrubbed out picnic cooler and add two large ziplock bags of ice to keep the turkey cold)
Keep cold and leave in brine for 6 to 12 hours.
Remove, pat dry inside and out with paper towels.
seal in plastic bag and refrigerate until the turkey is needed.

For a 12 to 17 lb turkey use 2 gallons of water and 1 cup of salt. Brine for 6 to 12 hours.

Personal Notes:
Personal Notes:
This process primarily comes from the America's Test Kitchen Family Cookbook. The book also has brining instructions for chicken and pork.

 

 

 

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