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Step 3: Submerge the turkey in the brine. TMB Studio. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. Weigh the turkey down with a plate or bowl if it floats. Step 4: Let the turkey brine. Brine the turkey in the refrigerator or an ice-filled cooler for 18 to 24 hours.

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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 bag, breast side up.

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Place stock and the one quart of water in a medium pot. Tie fresh herbs with butchers twine and place in pot. Add salt, sugar, orange pieces, onion chunks, peppercorns and juniper berries. Bring to a boil then remove from heat and cool to room temperature or cooler.

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Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and the sugar. Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Add more water if needed.

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PLACE the turkey (breast side down) in a large stockpot, a brining bag, a cooler, or food grade bucket. POUR the brine over the turkey, covering it completely. PLACE the turkey in the refrigerator to brine. If brining in a cooler, place enough ice or ice packs to keep the water temperature between 32° and 40°F.

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1. Combine the brine and turkey (thawed if frozen) in the bag and carefully remove as much air as possible before sealing the bag so that the bird is enveloped in brine. 2. Place the bag and 15 pounds of ice in the cooler or Styrofoam box (any size large enough to hold the bag will do) and do not open it until you're ready to proceed with the.

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Place the turkey in whatever you will be brining it in (cooler, bucket, etc). Add the salt/water solution as well as the remaining water needed to submerge the turkey. Brine for 12-48 hours. Remove turkey from brine. Discard brine. Option 1: You can pat dry bird (no need to rinse) and rub with soft butter or ghee.

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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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Making the best turkey brine is as easy as mixing all of the ingredients together and heating them up to dissolve the salt and sugar. Mix: To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. Bring to a boil, whisking to dissolve the sugar and salt completely.

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Make the brine by adding 1 gallon of water, 1 cup of salt, and 1 cup of brown sugar. Heat up the brine on the stovetop to dissolve the salt and sugar solution. Be sure to let it cool before using the brine so it doesn't prematurely cook the bird. Place the turkey in the cooler. Pour the brine over top making sure all of the meat is submerged.

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Make the Brine. 1 In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. 2 Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.

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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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In a small bowl add the salt, sugar, garlic, rosemary, and thyme. Pour over the boiling water and stir until the salt and sugar are dissolved. Leave to rest and cool while preparing the cooler and turkey. Using dishwashing liquid (not a harsh chemical or bleach), clean the cooler.

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Instructions. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and garlic cloves in a large stockpot over medium-high heat. Stir to combine and bring mixture to a boil. Let boil for 2 minutes and then remove the brine from the heat.

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Place the turkey in a large cooler or container that is large enough to hold the turkey and the brine. Pour the brine over the turkey, making sure that it is completely submerged. Cover the cooler or container and place it in the refrigerator. Let the turkey brine for 24-48 hours, turning it occasionally.

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When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water. Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.