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Thanksgiving Traditions- to brine or not to brine?

by Pat Maley
November 19, 2018

Image result for brining a turkey

I     I will admit that when I first heard about brining a turkey I figured it was some way for Martha Stewart to make money on brining spices and brining bags. Truthfully I did not need to add another task to my yardlong Thanksgiving to do list. By then I had celebrated a healthy number of holidays and I had never even heard about this method of preparation. I then set out to prove both assumptions.

     I cannot account for where I got this recipe. It is most likely from the internet. When I spied the part about "put it in a cooler" I was sold. I NEVER have enough room in my refrigerator for all the extras AND a turkey . I also was planning to use a frozen turkey that I had been gifted months before.  If ever a poultry product needed a bit of help ,this one might.

Image result for Thanksgiving turkey

Turkey Brine

Ingredients:

2 quarts of apple juice 

1 gallon cold water

1 cup of kosher salt

6 garlic cloves

5 pounds ice cubes

     Line a cooler with a large food safe bag (or Martha Stewart brining bag). Combine the apple juice,water,and salt in the bag. Stir until the salt is dissolved;add the garlic.

   To use: lie your turkey into the brine with the breast side down;add more water to submerge turkey completely. Pour the ice over the turkey. Seal the bag and close the cooler;allow to sit overnight. Cook according to your favorite recipe.

   My first attempt was the best turkey I have ever served. It was moist with a slightly apple taste. I always brine my turkey now and love the space it frees up for my in my fridge. 

HAPPY COOKING AND HAPPY THANKSGIVING.

 

 

 

    

 

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Comments (1)

I might just take a chance on this. I found brining bags at Bed Bath and Beyond in Milford.

- Dave Bastille | 11/19/18 7:21 PM

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