How To Brine A Turkey|Forgotten Way Farms//
Here is a basic brine recipe. Follow the instructions below to prepare a moist and flavor-filled brined turkey in your kitchen for your next Thanksgiving feast, Christmas, or Holiday meal. I raised a heritage mini breed turkey called a Midget White for our dinner. I was pleased with the results of a smaller turkey, next time I would defiantly fatten it up a little more before butchering!
One day before roasting your turkey, bring 1 quart of water, salt, bay leaves, and spices to a simmer (or use really hot water), stir until the salt has dissolved. Add the rest of water, submerge turkey, you might need to weight it with a plate. Refrigerate for 24 hours.
Remove the turkey from brine 1-2 hours before you're ready to roast it, and pat it dry inside and out. And proceed to roast it. You will have a very moist and flavorful result.
I use 1/4 a cup of salt to every quart of water.
Basic Brine Recipe
6 quarts water
1 1/2 cups coarse salt
4 bay leaves
2 tablespoons whole cloves
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 teaspoon black pepper
Lemon or Orange peel (fresh or dried)
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