Web turn off the heat, cover, and allow the brine to cool completely.

Turkey brine recipe martha. That means the brine is at a safe temperature for raw poultry as soon as it’s made. Remove turkey from the brine, and dry well with paper towels. Web prepare the brine concentrate:

Web ingredients meat & poultry turkey recipes turkey brine 3.5 (915) 80 reviews brining is a thanksgiving tradition for many home cooks. Use a knife to finely slice only the zest (colored skin) and not. This means about 1/2 to 3/4 cup of stuffing per pound of meat.

Once boiling, add the salt and stir until dissolved. Web stuff the turkey just before roasting. Martha stewart’s parchment bag technique yields moist.

Web remove from the heat and add the peppercorns, thyme, sage and lemon strips. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

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. Infusing too much liquid into the meat will water down its natural flavors. Web follow martha's instructions to prepare a perfect brined turkey for your next feast.

Let steep and cool to room temperature. Stir to dissolve salt and sugar. Pour the brine into a large stockpot or bucket and add 3 quarts cold water.