Another turkey

Brined and everything ...   

First lesson learned: check to make sure that the turkey is 'fresh' and not injected with saline solution before

brining

Second lesson learned: defrost the turkey at least a day before brining and if bought fresh there is no need

to put it in the freezer ... duh! Live and learn :-)

Brine courtesy of all recipes dot com:

INGREDIENTS:

- 1 quart vegetable broth 

- 1 quart apple juice

- 1 Cup sea salt

- 1 T crushed dried rosemary

- 1 T dried sage

- 1  T dried thyme

- 1 T dried savory (optional: I didn't have any :--)

plus

- 1 gallon ice water

Also need a Turkey Brine Ziplock bag.

Preparation:

1. In a large stock pot, combine the brine ingredients (except for the ice water). Bring to

a boil, stirring frequently to be sure the salt is dissovedl Remove from heat and let cool

to room temperature.

2. In the mean time, wash and dry your turkey. Make sure you have removed the innards.

3. When the broth mixture is cool, mix in the ice water. 

4. Place the turkey into the brine bag. Pour the brine over the trukey making sure it's

fully immersed. Zip the bag closed and place in an ice chest, cover with ice and leave

overnight (12hours)

5. Remove the turkey from the brine, carefully draining off the excess brine and pat dry.

Discard excess brine.

6. Cook the turkey as desired. Keep in mind that briend turkeys cook 20 to 30 min faster

so waht the temperature gauge.

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