A 15 pound turkey would brine for 15 hours. Place the whole turkey in the brine until completely submerged. Place the turkey legs down in the basket. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Either rinse your turkey under running water or let it sit in a pot or sink of cold water for 10 minutes to remove excess salt. and over -15 to 20 hrs. How To Cook a Turkey: The Simplest, Easiest Method | Kitchn … "You guys getting a fresh turkey?" Pop the turkey into the fridge and let it brine … Combine all the seasonings together. To determine the correct amount, place the turkey in the pot you will be using to fry. Gradually whisk in water, and then add thyme and garlic. Gently lower the turkey … Remove from heat and allow to cool. 12 to 14 lbs. Dry rub the turkey with the best poultry seasoning you can find. This was easy and perfect. Bring the oil to 375° … Place turkey in brine breast side up. In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Perfect Brine Time 12 lbs. Pulse until the herbs are finely chopped and the salt is pale green. Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. "A dry brine is easier," Harris continued, "Brine for 24 [hours], but 48 hours is best if you have the time." The cayenne and brown sugar were wonderful flavors to blend with the turkey. Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. I’m convinced that this recipe is not only the simplest way to cook a Thanksgiving turkey, it also yields a gorgeous, super juicy, perfectly cooked turkey. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). - 9 to 14 hrs. Remove the turkey, mark the level and discard the water. Place in a smoker, deep fryer, or oven and cook until juices run clear. Don’t … If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice). There’s no brining or basting the turkey, no cooking it upside down, or anything weird. Since a brine is typically water and salt with a little sweetness to … After rinsing or soaking, thoroughly pat turkey dry with paper towels. Remove turkey from brining bag, stockpot, or baking sheet. Mix sugar and salt together (along with whatever spices you may want to add—cayenne, garlic powder, cumin, pepper—and rub … Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or … Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. Let … If turkey floats, fill a 1-gallon resealable plastic bag with water … or less - 8 to 12 hrs. 20 lbs. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs and … Insert the meat … Combine 4 cups of the water with the salt and brown sugar in a large pot on the stove over medium-high heat. Set a wire cooling rack on a baking sheet and place the turkey on the rack. A wet turkey brine involves dissolving salt, sugar and others flavors in a large pot of water, allowing it to cool and then introducing the turkey to the salted water. Cover and … Allow the turkey to start coming up to room temperature. Brine your turkey in a wet brine for 1 hour per pound of turkey. Savory Turkey Brine Recipe 2 gallons cold water This recipe is enough for a 12- to 15-pound turkey, but if you have to increase the amount of water to cover the turkey because yours is bigger, add proportionately more salt, sugar, and herbs. The next morning, remove the turkey from the brine solution and thoroughly dry it, inside and out. Keep the Turkey Cold and Let It Brine for 8 to 18 Hours. Judge the level of oil necessary by placing the raw turkey in the empty pot and covering it with an inch or two of water. Apple Spice Brine. The turkey came out beautifully and was so moist, juicy and had an awesome flavor! If the turkey floats up (it will) place a heavy plate or bowl on top to keep it submerged. Safely discard brine. Rinse well and pat completely dry. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Click on the photo to enlarge. Stir until salt and sugar dissolve. Be sure the container will fit in your fridge. … Most Popular Right Now~ Reader Favorites from Savory Experiments! Stir in an additional 1/2 gallon cold water (or water and ice) … she asked Capehart, who responded, "Yes." Place in the refrigerator for the specified period of time. Add the ice and stir until the mixture is cool. You don’t even need an expensive roasting pan. Place turkey in brine mixture and soak in the refrigerator for 12 to 24 hours. Fill it with water … After Wet Brining. This method is completely fuss-free and EASY. recipe Fried Turkey Brined in Cayenne & Brown Sugar "We fried a turkey using this recipe for a get together with friends and we had a blast. The dry brine method sounds good & Im going for that for the first time in my 30 years of cooking Christmas turkey but the one thing all our UK recipes seem to demand is copious amounts of butter rubbed under the skin just before the cooking … Pat the turkey dry with paper towels and put on a rimmed baking sheet. 4. 5. Set aside until turkey brine is at room temperature. Add turkey, cover and brine in refrigerator for 35 hours. Cook for 5-8 minutes, stirring frequently, until the salt and sugar have dissolved. Add brine, covering the entire turkey. 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