Turkey and Poultry Brining Blend
The latest incarnation for Thanksgiving turkeys comes in the form of brining. While this is certainly not a new concept, it is a tried and true method worth using, that has moved back onto the front burner. The original Thanksgiving turkeys may have been brined! Your turkey sits in a brine overnight, and this allows the brine to soak into the turkey. A brine is a mix of salt and water, which also includes sugar, in most mixes, and a variety of spices. You can really add any spices you want to flavor your brine, our mix is just a convenient one step procedure. The turkey absorbs the spice infused liquid and results in a very moist, flavorful, tender turkey.
For a medium size turkey, you will need approximately one pound of the brine mixture. Add this whole amount to two gallons of water and bring to boil. Remove from heat and allow to thoroughly cool before adding the turkey. The turkey should sit in the brine at least overnight, in your refrigerator. Before cooking, remove turkey from brine, discard brine. Rinse the turkey and cool water and then pat dry with paper towels. Proceed with your normal roasting method. Different folks have different tried and true methods. We like to place the turkey in a roaster pan on a rack in our lowest level of the oven for 30 minutes at 500 degrees. We leave the turkey uncovered. After this time, we take the turkey out, leave the oven door open until the oven cools to 350, while we tent the turkey with a few layers of foil. Baking time is the time it takes to get your turkey to roast to 165 degrees, be sure and use a meat thermometer. A 12-14 pound bird should take 2-2 1/2 hours.
This blend should work well with other things you would like to brine, we have enjoyed the results with chicken and pork chops as well as turkey.
This blend contains; French sea salt, sugar, dehydrated orange peel, French style peppercorns, toasted sliced onion, chopped garlic, basil, rosemary, thyme, oregano, savory, rubbed sage and cracked bay leaves. Sodium content: 645.21 mg per teaspoon; 14.75% sodium