| One of the biggest problems with grilling
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| | - 1 tablespoon dried thyme
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| poultry, especially turkey, is that the
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| | - 2 quarts cold water
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| meat can become dry and tasteless. A
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| | In a large pot combine the vegetable
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| great way to add moisture and additional
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| | stock, salt, and herbs over medium heat.
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| flavor is with a brine.
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| | Simmer for about 15 min until the salt is
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| To brine a turkey you'll need to start
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| | dissolved. Remove from heat and allow to
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| the night before you plan to cook it. A
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| | cool. Add the water.
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| good rule of thumb is to brine your bird
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| | Place the turkey in your large container,
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| for one hour per pound. Here's what
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| | and add enough brine to completely cover
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| you'll need:
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| | the turkey within an inch of completely
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| - a large stock pot (or another large
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| | covering the entire bird. Now put it in
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| container of your choice) and enough room
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| | the refrigerator.
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| in your refrigerator for it
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| | Don't have room in the refrigerator? A
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| - salt
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| | large cooler makes a good container for
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| - water
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| | your turkey and brine. If it's cool
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| - sugar
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| | outside you may not need to worry about
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| - seasonings (whatever you like)
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| | it, but if it's warm you'll want to add
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| Start with a clean and completely thawed
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| | enough ice to keep the turkey cool.
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| turkey. To make the brine, mix 1 cup of
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| | Monitor the temperature of the brine
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| salt with 1 gallon of water. You'll need
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| | closely during the process to make sure
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| more than that, but keep the ratio of 1
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| | it stays cool.
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| cup salt:1 gallon water. You'll probably
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| | When you're ready to prepare your turkey,
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| need 2-3 gallons. Add whatever
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| | pull it out of the brine and rinse it off
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| seasonings you like, but don't add
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| | with clean, cold water. Throw it on the
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| anything that will add additional salt.
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| | grill and you're good to go. The
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| Here's a simple brine recipe, but feel
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| | additional moisture will really make a
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| free to experiment with your own
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| | difference!
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| concoctions.
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| | Finally, be careful how you dispose of
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| Ingredients:
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| | your leftover brine. Remember, this is
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| - 2 quarts vegetable stock
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| | saltwater, so it'll kill your lawn. I
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| - 1/2 cup salt
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| | usually pour it down the sink along with
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| - 1 tablespoon dried rosemary
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| | additional clean water.
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| - 1 tablespoon dried sage
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