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Turkey Brine Recipe

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This recipe for Turkey Brine is from Years Of My Favorite Recipes to Pass On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 to 2 gallons of water
2 16 oz package of fozen seasoning mix
2 T minced garlic
1 stick of butter
1/2 c salt
1 T black pepper
2 T onion powder
1/2 c white wine
3 T cajun seasoning
1/4 c Worcestershire sauce
2 T balsamic vinegar
1/3 c brown sugar
1 t cayenne red pepper

20 qt pot. 1 to 2 gallons of water to start on med high temp on stove. Add frozen seasoning mix, and rest of ingredients. Bring to a boil stir and mix well. When you have the aroma you desire turn off the stove and let cool. 1 add a quart or tow of ice cubes to speed the cooling process. When mixture is cooled to room temp, add your turkey, breast down. Press turkey down to bottom of pot to see if you have enough water after weighted down. Add enough water to cover the entire bird. The turkey sometimes want to float leaving part out of the water. Store in refrigerator over night or 15 hours. Drain well, and pat dry a couple of hours before you start baking the bird. I do not use any liquid part or seasoning from brine solution. You can also inject with seasoning and creole butter. Bake as directed.




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