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Brining Chicken and Turkey Recipe

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This recipe for Brining Chicken and Turkey, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Lyons
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Gallon of water
3/4 c. of Kosher salt
3/4 c. of brown sugar

Optional:
Black Peppercorns
Garlic
Onions
Various herbs and Spices

Directions:
Directions:
Bring salt, water, sugar and anything else you add to a slow boil in a stock pot to ensure the salt and sugar are completely dissolved and the flavors of the spices are suspended in the water. Allow the brine to cool completely below 40 degrees before adding the turkey or chicken. Alternatively you can use a half gallon of water and add 4lbs of ice to cool quickly. Brine overnight. Cook to 175 in the thigh and 165 in the breast.

Number Of Servings:
Number Of Servings:
Enough for a whole turkey
Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
Be sure to use Kosher salt, not table salt. If you have to use table salt, use only a half cup. To brine a whole chicken or turkey breast you only need half that amount of brine. A chicken or turkey breast will fit in a stock pot and in the fridge easily. A whole turkey is a bit tougher. If you have a 2nd fridge with lots of space this will work. If it's winter time, as long as the temps are supposed to stay under 40 you can do this in the garage. I line a 5 gallon bucket with a giant ziplock and brine the turkey in that.

 

 

 

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