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Turkey Brine & Cook
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16 cups | vegetable stock |
1 cup | salt,, (3/4 cup Kosher or coarse salt) |
1 cup | white sugar |
2 Tbsp | dried rosemary |
2 Tbsp | dried sage |
2 Tbsp | dried thyme |
16 cups | cold water |
In a large pot combine vegetable stock, salt, sugar and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. Leave the turkey out after rinsing so it achieves room temperature before cooking.
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Place the turkey - breast up - in the cooking basket and place the basket in the cooker. Use a meat thermometer in the turkey when cooking. Cook a turkey (up to 16 lbs) for about 8 minutes per pound.
*****. Take turkey out of cooker at 175 degrees. *****
*****. The turkey is done at 185 degrees. *****
*****. The stuffing is done at 160 - 165 degrees. *****
When done, remove the turkey from the cooker and place on a tray, breast up.
Cover the turkey with aluminum foil and a couple of towels (it'll keek cooking).
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Two days before Thanksgiving (Tuesday) make sure the turkey is thawing.
Begin brining process one day before (Wednesday).
Thanksgiving Day - make sure the cooker is on a level area that is located in a place that is out of the wind.
Wipe the cooking basket with a paper towel coated with vegetable oil to help prevent sticking.
No basting, rubs or sauces.
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