Turkey - BRINE

By ldijoe

Defrosting in a refrigerator - you will need to allow 24 hours for every 5 lbs. of turkey.
Whole Turkey
Weight
8-12 lbs. - 24-48 hours in frig.
12-16 lbs. - 48-72 hours in frig.
16-20 lbs. - 72-96 hours in frig.
20-24 lbs. - 96-120 hours in frig.

Ingredients

• Brining Turkey
• 1-20.8 ounce package of Turkey Perfect Her Brining Mix
• 1-10 to 25 pound turkey, thawed
• 3 quarts water
• 2 cups of granulated sugar
• 1/2 cup apple cider vinegar or white vinegar
• 5 quarts ice water
• 1 brining bag or ice chest

Preparation

Step 1

1. Remove neck and giblets from inside turkey. With a knife, carefully cut a 3-inch slit on both sides of turkey just under the thickest part of the breast-cutting the skin only, not through the meat. Place turkey, breast side down, in a large brining bag or clean ice chest.
2. Heat 3 quarts of water in a large stock pot over medium-high heat. Add brine mix and sugar and stir until dissolved. DO NOT BOIL. Remove from heat, add vinegar and allow to cool for 15 minutes.
3. If storing turkey in refrigerator, place bagged turkey in roasting pan for support. Ad brine solution and ice water, sealing bag and making sure all air is removed. TURKEY TIP-To avoid spillage on the floor or countertop when pouring brine into bag, place the brine bag in a cooler or the sink before pouring in the contents. Turkey must be kept in refrigerator (or ice chest) that maintains temperature of 40 degrees or below. Brine turkey for 1 hour per pound. Turkeys over 24 pounds can be brined for 24 hours.
4. Remove turkey from brine; gather leftover spices/herbs from brine solution and pat onto meat for added flavor.

Use Cheesecloth to cover so turkey does not get dry.

Heat 1/2 cup butter and 2 cups of white wine in a small saucepan until butter has melted. Soak a piece of cheese cloth in the butter and wine mixture.

Place turkey in a v-rack in a large roasting pan with the breast side up. Place the soaked cheesecloth on the breast. Save the rest of the butter mixture to use for basting.

Roast turkey for 30 minutes. Remove the turkey from the oven and baste the cheese cloth and exposed areas of the turkey with the butter and wine mixture. Return the turkey to the oven.

Roast for 1 hour 30 minutes. Baste the turkey every 30 minutes.

Remove the turkey from the oven. Remove the cheesecloth and baste the turkey. Return the turkey to the oven and cook the turkey for 30 to 60 minutes more or until a meat thermometer reads 185 degrees Fahrenheit when inserted into the turkey thigh.

Remove the turkey from the oven and let the turkey rest for 20 minutes before carving.