brine

[Anonymous]

any sure bets?

[Anonymous]

I consistently use the one that Washington Post published years back. A combo of kosher salt, sugar and water. The proportions for a 12-14 lb turkey are: 1 1/2 cups kosher salt, 1 cup sugar, 1 1/2 gallons water. Mix water with salt and sugar stirring to dissolve (do not use warm or hot water). Add turkey to brine, neck-end first and refridgerate for 10-12 hours. Remove turkey, rinse in cold water, pat dry. Seriously fool proof.

[Anonymous]

Alton Brown has one with apple cider I think that we've used.

[Anonymous]

Simple and sure: 1 cup salt, 1 cup sugar, 1 gallon water.

[Anonymous]

Anonymous wrote:Simple and sure: 1 cup salt, 1 cup sugar, 1 gallon water.

Let me add: brine for one hour per pound of turkey.

[Anonymous]

I bought a brine mix but almost gagged that it calls for sugar. Does it make the turkey sweet? I can't even imagine....

[Anonymous]

No, the sugar does not make the turkey meat taste sweet. This may sound gross, but animal and human flesh are all sweet and salty.

[Anonymous]

Trying a new brine this year-- just under 1 gal. chicken stock in which I cooked onions, garlic, rosemary, thyme, and black peppercorns, 1 gal. apple cider, 1 gal. water with enough brown sugar and kosher salt disolved to constitute 3 gals. of brine.

[Anonymous]

Anonymous wrote:No, the sugar does not make the turkey meat taste sweet. This may sound gross, but animal and human flesh are all sweet and salty.

It wouldn't sound gross if you didn't mention "human flesh."