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Choose a container large enough for the turkey and brine, but make sure it fits in your fridge. For tight spaces, use a cooler. Seal the turkey in a brining bag, pack with ice, and store in a cool, dark spot. Keep the turkey submerged in the brine with a weighted plate or brick for 12 to 24 hours. You might want to use a brining bag for.
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If you opt for a cooler, make sure the turkey and the brining solution are chilled, maintaining a temperature no higher than 40°F. Place the turkey in a brining bag filled with the brine, then into the cooler. Pro tip. Use a thermometer with an alarm to notify you if the temperature rises or falls out of the safe range. Once you've set up.
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Cooler Brining. Place a layer of ice on the bottom of the cooler and set the turkey on top. Add ice to cover the turkey and close the cooler. Set it out of the way — if you have curious children or pets, put a heavy pot or a couple of cookbooks on top. Chill for six to eight hours.
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Pat the turkey dry with paper towels. 3. In a large container, dissolve the salt in the water. 4. Add the turkey to the brine, making sure that it is completely submerged. 5. Cover the container and refrigerate for 12-24 hours. 6. Remove the turkey from the brine and rinse it under cold running water.
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5. Stir to combine. 6. Stir in the remaining 12 cups of water. Let cool to room temperature. Submerge the raw turkey in the brine solution, or put it in a large brining bag or cooler and pour the brine over the top. Cover, and refrigerate for up to 24 hours. Before roasting, remove the turkey and discard the brine.
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In a small bowl add the salt, sugar, garlic, rosemary, and thyme. Pour over the boiling water and stir until the salt and sugar are dissolved. Leave to rest and cool while preparing the cooler and turkey. Using dishwashing liquid (not a harsh chemical or bleach), clean the cooler.
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Step 8. Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply greased foil to turkey breast. Insert a probe-style thermometer through foil.
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No room in your fridge? You can safely brine your turkey (even overnight!) in a large cooler.
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1. Combine the brine and turkey (thawed if frozen) in the bag and carefully remove as much air as possible before sealing the bag so that the bird is enveloped in brine. 2. Place the bag and 15 pounds of ice in the cooler or Styrofoam box (any size large enough to hold the bag will do) and do not open it until you're ready to proceed with the.
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Place the turkey in a large cooler or container that is large enough to hold the turkey and the brine. Pour the brine over the turkey, making sure that it is completely submerged. Cover the cooler or container and place it in the refrigerator. Let the turkey brine for 24-48 hours, turning it occasionally.
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Make the brine by adding 1 gallon of water, 1 cup of salt, and 1 cup of brown sugar. Heat up the brine on the stovetop to dissolve the salt and sugar solution. Be sure to let it cool before using the brine so it doesn't prematurely cook the bird. Place the turkey in the cooler. Pour the brine over top making sure all of the meat is submerged.
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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.
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Place turkey in cooler with brine. Place 5 lbs. of ice into a zip top baggie. This allows us to chill the brine and turkey without diluting the brine itself. Place ice bag in the cooler. Cover etc. as listed above. Remove old baggie of ice and add new one. Remove old baggie of ice and add new one.
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Add Ice: Fill the cooler with ice to keep the turkey and brine cold throughout the brining process. Check the cooler regularly and add more ice as needed to maintain a cold temperature. Brine the Turkey: Allow the turkey to brine in the cooler for the recommended time, typically 12-24 hours depending on the size of the bird and the strength of.
Turkey Brine Recipe The Recipe Critic
Buy a food-grade resealable brining bag. (They're virtually leak-proof.) Fold down the sides of the bag for a contamination-free seal, then place the turkey in the bag, breast side up.
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Make the Brine. 1 In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. 2 Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.
