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Receta Brining Liquid For Turkey
by Global Cookbook

Brining Liquid For Turkey
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Ingredientes

  • 2 c. Brown sugar
  • 1 c. Maple syrup
  • 3/4 c. Kosher salt
  • 2 Tbsp. Garlic pwdr
  • 6 lrg Bay leaves
  • 3 Tbsp. Ginger
  • 3 Tbsp. Black pepper
  • 6 x Cloves
  • 1 1/2 c. Soy sauce
  • 1 Tbsp. Allspice
  • 2 tsp Dry thyme
  • 3 quart Water

Direcciones

  1. Here's one I used last year with GREAT results:
  2. This recipe is sufficient for a 12-to 14-lb. turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke.
  3. Double the recipe for a 24-28 lb turkey. Check your container's (crock)
  4. volume.
  5. Combine spices in saucepan. Add in 1 qt water and bring to boil. Simmer 5 min, then add in to remining 2 qts of cool water. Refrigeratethoroughly before using brine.
  6. Makes 3 qts (sufficient for 12- to 14-lb. turkey).
  7. Brine for 2 to 4 days, turning the bird twice a day.
  8. Cook turkey 12 min per lb.:450 degrees for 30 min, then,
  9. 375 degrees for remainder of time.
  10. Inner thigh temp probe; done at 175 - 180 degrees