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Add more water if needed.

Brine turkey in cooler with ice. Web ingredients 1 14 to 16 lb (6.4 to 7.3 kg) frozen young turkey 1 cup (288 g) kosher salt 1/2 cup (100 g) light brown sugar 1 gallon (3.8 l) vegetable stock 1 tablespoon (9 g) black peppercorns 1 1/2 teaspoons (1.5 g) allspice berries 1 1/2 teaspoons (6 g) chopped candied ginger 1 gallon (3.8 l) ice water makes a 14 to 16 lb (6.4 to 7.3 kg) turkey Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Place the turkey (giblets removed) into the brining bag and pour the.

Stir until sugar and salt are dissolved and the liquid turns clear. Very large turkeys will need even more gallons of brine. Stir to combine and bring mixture to a boil.

The usda recommends that you change the. Add the turkey and add more cold water to ensure the turkey is fully submerged. Thoroughly dry the surface and cavity with paper towels.

Web add the garlic cloves, bay leaves, pepper, and lemon peel. Web making the best turkey brine is as easy as mixing all of the ingredients together and heating them up to dissolve the salt and sugar. Remove the turkey from the brine, and pat it dry with paper towels.

Web once you have the bag sealed with the turkey and it’s brine inside, place that in your cooler. The ice should keep it safely cold for about twelve hours, but use a thermometer to keep track of the cooler’s temperature. To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients.

Add ice to cover the turkey and close the cooler. Eastern time, monday through friday. From there, the flavor variations are endless.

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Cooler Turkey Brine Bush Cooking

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