Cut the top and bottom of the orange and slice
off the peels.
Now, bring the mixture to a boil, then
immediately turn off the heat and cover the pot.
Allow the mixture to cool to room temperature;
feel free to stick it in the fridge or freezer
halfway through the cooling down process
Allow the mixture to cool to room temperature; feel
free to stick it in the fridge or freezer halfway
through the cooling down process
Once the brine solution is cooled, pour it over
the turkey.
Now you’ll just need to seal up the bag and
refrigerate it for at least sixteen hours.
Twenty-four hours is better, though, especially
for a large turkey. Place the turkey, breast side
down, in the bag, but 2/3 of the way through the
brining, flip the turkey in the bag to make sure
it brines evenly. Just pretend you’re an
obstetrician and you’re trying to get a breach
baby to flip!
Note- This is enough brine for a 20-pound turkey.
If you feel as though the turkey needs even more
liquid, just top it off with more water and it’ll
be fine. If you’re using a much smaller turkey or
a turkey breast, just halve the recipe.
Important-
Only brine fresh turkeys. Brining a frozen turkey
is never a good idea, because frozen turkeys are
most typically injected with a sodium solution.
There are some organic frozen turkeys (my friend
Julie found some at Whole Foods recently) that
have a much lower concentration of the sodium
solution. Generally speaking, though, you’ll want
to brine fresh–not frozen–turkeys.
Originally Submitted
11/23/2016
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