Lifting a full stock pot to shoulder level and pouring the contents over the turkey is a bit cumbersome, if not downright foolhardy. If you’re vertically challenged, like me, place the storage container (and turkey) on a low table or even on the floor to fill it. Stuff the cavity of the turkey with desired flavors and ingredients. 4 When ready to roast the turkey, rinse it well and pat dry with paper towels. Refrigerate, uncovered, at least 8 hours or overnight.
#Pioneer woman brine recipe for turkey skin#
I’m a little over 5 feet tall (and fairly strong) despite that, this storage container resting on a standard height counter top hits me just a few inches below my shoulder. 3 Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Place in the oven and roast the turkey for about 10 minutes per pound. Pouring the brine over the turkey may be a challenge… Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. When you fill the container with the brine and add the turkey, if the container isn’t large enough, the turkey will displace the brining liquid and you’ll have a BIG MESS on your hands. Place the turkey in the receptacle BEFORE you start to pour in the brining liquid.Tips For Covering the Turkey with Brining Liquid You wouldn’t think that covering the turkey in brine would be a hard thing, right? Well, it’s not, but you may want to heed these tipsbefore covering the bird with easy turkey brine. Make sure you have a container big enough for the brine AND the turkey. After a 16- to 24-hour soak, you’ll rinse the turkey and toss it in a 275☏ oven, where it roasts for 20 minutes per pound.The ice should do this for you, but test it to make sure ( you don’t want to poach your bird). Add onion, carrot, celery and garlic and saut until softened and fragrant, about 5 to 7 minutes. Heat olive oil in a large stock pot over medium-high heat. Bake for about 45 minutes or until wings are golden brown and crispy. Cool the brine to room temperature before adding the bird. Arrange chicken wings and turkey giblets on baking sheet in a single layer.Strain the brine to remove the whole spices – otherwise you’ll be picking peppercorns and cloves out of the bird.Make sure the brown sugar and salt have completely dissolved in the water.Making the brine is simple and only takes a few minutes to assemble.
2 Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
Turn off heat, cover and allow the brine to cool completely. I think the Bourbon Maple combination with whole spices is perfection. 1 Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Really, that’s all you need to plump up those cells and infuse flavor, however, if this is your Thanksgiving turkey, you may want to add a few other ingredients to make it more interesting. I love this recipe from Pioneer Woman - so lovely and fragrant And remember, brining isnt just great. A brine can be as simple as salt and water. Experiment with flavors like orange, coriander, and more.
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