"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Basic Brining Solution for Turkey, by , is from Executive Mom's Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 gallons cold water 1 c. coarse kosher salt 1 c. brown sugar 2 T. whole black peppercorns 6 large bay leaves 5 fresh rosemary sprigs
chest cooler 10 pounds ice
20 to 22 pound turkey with neck and giblets removed
1. Stir all ingredients, except turkey, together until sugar and salt dissolve. 2. Place turkey inside large (33 gallon) trash bag and pour solution over. Press as much air out of the bag as you can. Tie tighly. Place this bag inside another trash bag and tie tighly. 3. Place bagged turkey inside a chest cooler and cover with ice. 4. Brine turkey for a day. Rotate turkey every 12 hours.
Many brining recipes call for putting the bird in a large pot in the fridge but even with all of our fridges, we still don't have room to do that on the day before a major holiday. Thus, Steve and I successfully improvised in the garage with a chest cooler and bagged ice! It works just fine and the bird stays out of the way.
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