1.5 Gallons (6 Qts, 24 cups) H20
1.5 cups Coarse Kosher salt (no iodine) less if finer
1 cup brown sugar
1 carrot
1 celery stalk
1 onion
1 tbs pepper corns
1 bay leaf
6 cloves garlic
chop vegetables, 1/8 onion
combine all ingredients in stock pot
bring to boil
cool to refrigerator temp
Brine poultry 1 hr per pound - in refrigerated space
1 comment:
It was a pretty good turkey. Nice and juicy. But is it worth the effort? and what will i do if I have to brine one larger than 11 lbs? Someone sugested a 5 gallon paint bucket (buy a clean one from home depot) Emeril says i can go up to 24 hrs. good to know.
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