Simple Way to James Collins Wma Turkey Hunting

Brined Turkey

Fish and wildlife service (usfws).

Recipe Summary Brined Turkey

I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

Ingredients | James Collins Wma Turkey Hunting

2 quarts water

2 cups kosher salt

1 cup white sugar

2 gallons cold water

3 sprigs fresh rosemary, or more to taste

3 sprigs fresh thyme, or more to taste

1 tablespoon crushed garlic

1 teaspoon ground allspice

1 teaspoon ground black pepper

1 (16 pound) whole turkey, neck and giblets removed

Directions

Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.

Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.

Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.

Info | James Collins Wma Turkey Hunting

prep: 20 mins additional: 12 hrs total: 12 hrs 20 mins Servings: 16 Yield: 1 turkey

TAG : Brined Turkey

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