And with that comes the decision of how to cook and present your turkey. We tried brining a couple of years ago and I think I will stick with it...but of course I will NEVER refuse a cajun fried turkey! I came across this recipe on about.com and I might just have to try it this year. It sounds delish!!!
Prep Time: 7 minutes
Brine Time: 1 hour per pound (but no more than 24 hours)
Yield: Makes 1.5 gallons of brine
- 1 large bag of ice
- 1 gallon hot water
- 2 quarts chicken broth
- 1 pound table salt (non-iodine)
- 1 pound honey
- 2 tablespoons whole cloves
- Place fully washed turkey in large plastic bag. I recommend the Reynolds over roasting bags or you could even try one of those Xlarge Ziploc storage bags.
- Combine salt and hot water until it dissolves. Wait for it to cool to room temperature. *DO NOT add warm or hot water to the turkey as it will pre-cook and cause bacteria to grow.
- Add honey, broth, and cloves to mixture. Once thoroughly mixed, add ice.
- Make sure you get most of the air out of the bag to make sure the turkey is fully covered in brine. You may also have to use something to hold the turkey down while brining.
- Thoroughly rinse all the brine from the turkey before cooking. Cook as directed.