Thursday, November 12, 2015

How to Brine a Turkey- Easy Turkey Brine Recipes

 

how-to-brine-turkey-easy-turkey-brine-recipes


What does it mean to brine a turkey?

Brining is a way of marinating and adding moisture to lean meat. Soaking a turkey or other meat for a few hours, overnight or days before cooking in a solution of salt and water ensures moist results. Some recipes call for adding other flavoring ingredients to the brine, such as sugar, herbs, and spices, but they are not necessary. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect-brined turkey for your next feast.

Savvy cooks have learned that brining the traditional Thanksgiving bird before roasting produces moist meat. Wild turkeys benefit even more from this treatment, as they have less fat than their domestic counterparts.

For the best results, brine your turkey overnight. You will need a large, nonaluminum container to hold the turkey and brine; a stockpot or a clean, food-safe bucket such as a pickle pail works well.

Dissolve 2 cups canning/pickling salt or kosher salt in 2 gallons of cold water in the brining container. Add the turkey and place a heavy ceramic plate on top of it to keep it submerged. Cover the container and refrigerate it overnight, turning the bird once if possible. The next day, rinse the bird and pat it dry; it is now ready for your regular roasting preparations.

Some cooks add additional flavor to the brine by mixing in a cup or so of brown sugar, molasses or maple syrup. You can also add about 2 tablespoons mixed pickling spices or a few sprigs of fresh herbs to add a light flavor note to the turkey.


How long do you cook a 22 pound turkey?

A disclaimer: turkeys vary, and so do home ovens. But generally, you will want to cook an unstuffed turkey for about 15 minutes per pound, at 325 degrees. For an 18-pounder, about four and a half hours would do the trick. Roasting a stuffed bird will lengthen the cooking time.

However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.


COOKING GUIDELINES

12- to 16-pound turkey: roughly 4 hours.
16- to 20-pound turkey: roughly 5 hours.
20- to 26-pound turkey: 6 hours or more.



Watch Youtube.com Video: Turkey Brine Recipes Emeril Lagasse



Are you into healthy living? Do you like fruits and vegetables? You should know the best cookbooks at, 26 Best Vegetarian Diet Cookbooks of All Time (2016) - Book Reviews.

No comments:

Post a Comment

Featured Article

8 Best Healthy Foods to Eat Everyday to Lose Weight and for Perfect Skin

If you want to lose weight , feel great, have a perfect or flawless skin and improve your health in many ways, then these are the eight hea...

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap

 

 

The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.

 

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

2011- 2016 All Rights Reserved. Culinary Physics Blog

http://culinaryphysics.blogspot.com