On 11/19/2016 8:45 PM, Sky wrote:
> On 11/19/2016 8:16 PM, Sqwertz wrote:
>> On 11/19/2016 7:10 PM, dsi1 wrote:
>>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>>> If it is biger, ypu are late!
>>>>
>>>
>>> I used to defrost my turkey in salt water in a bucket overnight. It
>>> worked just spiffy. These days, it's tough to find a cheap,
>>> unprocessed, bird that can be defrosted this way. That's the
>>> breaks.
>>
>> We get natural turkeys from the store and then brine them in the big
>> cooler.
>>
>> Moist to the last slice.
>
> Steve, what "recipe" do you use to brine the turkey? There are so many
> methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
> brined (au naturale!) turkey is definitely beneficial for fantastic
> results at the dinner table. I always try to avoid any and all
> 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================
>

Here's the base for mine:

http://www.food.com/recipe/alton-bro...-turkey-443177

For the Brine

1 cup kosher salt
1�„2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1�„2 teaspoons allspice berries
1 1�„2 teaspoons chopped candied ginger
1 gallon water, heavily iced

I may toss in an orange halved also.

Enjoy!