Brining Turkey

This brine is for a natural fresh or frozen turkey and not for a pre prepped turkey such as a Butterball turkey.

1 gallon of water
2 cups of salt
1/2 cup of vinegar
1/4 cup of sugar

The turkey should be immersed in the brine for 2 hours. This can be done in a deep roasting pan or a tight sealing ziploc bag. After soaking for the 2 hours, dry the turkey off and leave it uncovered in the fridge for 12-24 hours before roasting.This allows the skin to cure and also seals in the moisture and flavours in the meat. The turkey should be roasted breast down to ensure that the juices allow the breast to remain moist and tender. The turkey can be placed breast side up for the last 30 minutes of roasting to crispen the skin. When using your own recipe to prepare the bird do not add any more salt to the recipe as the salt from the brine will remain in the meat of the bird.This is also a good brine for smoking a turkey should you ever choose to smoke one.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.