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This brined turkey recipe from Alton Brown has you completely covered—starting with a frozen 14-18-pound bird and ending with a golden brown, succulent, and flavorful turkey, plus a rich gravy.
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One way to free up space is to place the turkey and brine in an oven bag and then stash the tightly sealed bag in a cooler or large Styrofoam box with ice. What You'll Need: A turkey-size oven bag and 2 to 3 gallons of brine depending on the size of the turkey. The oven bag means you can use any size cooler that fits the bird.
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Save room in the fridge and adapt any brine recipe to work in a large cooler instead! Fine cooking's Nicki Sizemore shows you how to brine with this method f.
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Add Ice: Fill the cooler with ice to keep the turkey and brine cold throughout the brining process. Check the cooler regularly and add more ice as needed to maintain a cold temperature. Brine the Turkey: Allow the turkey to brine in the cooler for the recommended time, typically 12-24 hours depending on the size of the bird and the strength of.
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Boil water in a large pot Submerge bird down to the feathers on its thighs Swish the bird in the pot for about 20 seconds and then remove Hang the turkey by the head and pluck away Time to quarter it (unless you'd rather cook the whole bird) Remove the entrails and wash the cavity
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Saffron Hodgson updated on May 4, 2022 Whether at Thanksgiving, Christmas, or throughout the year this Cooler Turkey Brine is a great way to get moisture and flavor into your turkey. Make sure you start with a clean cooler before you start the brining process. The cooler provides a number of advantages.
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No room in your fridge? You can safely brine your turkey (even overnight!) in a large cooler.
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Brining changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that, despite the moisture loss during roasting and the long cooking time, the end result is a juicier bird. I always use kosher salt.
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1. Make sure the turkey fits. I usually buy a 15-pound turkey, and I've been able to fit that size turkey in a variety of home refrigerator drawers. But just in case you have a monster of a turkey or a really small crisper drawer, keep the turkey in its packaging and place it in the drawer first to make sure it will fit.
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5. Stir to combine. 6. Stir in the remaining 12 cups of water. Let cool to room temperature. Submerge the raw turkey in the brine solution, or put it in a large brining bag or cooler and pour the brine over the top. Cover, and refrigerate for up to 24 hours. Before roasting, remove the turkey and discard the brine.
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October 25, 2012 Zach DeSart Buy a food-grade resealable brining bag. (They're virtually leak-proof.) Fold down the sides of the bag for a contamination-free seal, then place the turkey in the.
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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.
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What is brining? Brining uses salt to add flavor, tenderize and infuse meat with extra moisture. It can be done by submerging meat into a saltwater solution (a wet brine) or by sprinkling salt directly onto the meat (a dry brine). The salt denatures the meat's proteins, causing the muscle fibers to unravel and swell.
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Brining A Turkey In A Cooler Years ago, Garry read about how to brine a turkey and he wanted to try one for the holidays. We researched the method, made a few adjustments, and what follows is our happy experience. We brine a turkey for Thanksgiving every year we host, with great success, and you can too! Three Questions
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Quick Overview Why Should I Brine a Turkey? Brining your turkey in saltwater adds extra moisture to the lean bird, helping it stay juicy as it roasts (even if you accidentally overcook it). The salt in the brine also seasons the turkey and breaks down some of its proteins, making it more tender. What is Brining?
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Whether you're dry brining or wet brining, Youngman says you'll want to use "about a little over a tablespoon of kosher salt to about four pounds of turkey." For a traditional 12- to 14-pound bird.
