Brine Backpack

By | January 31, 2018

The brine must be cooled before you add your turkey or it will start to cook. Rinse the thawed turkey and remove anything that has been placed inside the cavity. Place turkey in either the large bucket or the oven bags. If you are using the …

Next, assemble the ingredients, along with a thoroughly washed cooler with a tight lid and two brand new, non-leaking trash bags (test them). It is important to completely submerge the bird so make sure you have plenty of brine. Adjust …

What were you thinking? Are you a chumbolone?) Next, pour the brine over the turkey. Pull the bag tight and tie it. Prop it in a cooler with two bags of ice. This works for a 12- to 15-pound turkey. More turkey, more brine. Leave it in the …

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Alternately, you can use a plastic bag filled with brine to act as both a weight and a seal. I often use this method. Fit a heavy 1-gallon plastic freezer bag inside another (for larger than 2 gallon crocks, I use the 2 ½ gallon bags). Fill …

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The same brine would work just as well on poultry and pork. The brining technique is simple. Bagged tea (loose tea leaves work fine, too, but the resulting tea must then be strained) is steeped in hot water. The tea bags are discarded, and …

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Remove from heat and add vinegar and 4 cups ice water. Chill brine until cold, about 1 hour. Divide brine between bags with pork and seal, squeezing out excess air; …

Home cooks have tried just about everything – from aluminum foil to brown paper bags and specially made oven cooking bags … Inquirer restaurant critic Craig LaBan swears by the power of the brine, a 24-hour immersion in heavily salted …

Add all flavoring ingredients and, using a wire whisk, stir 3–5 minutes to dissolve flavors. Place chicken in ceramic bowl or plastic bags and top with brine mixture. Place in brine and refrigerate 18–24 hours. NOTE: If desired, you may cut …

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Submerge turkey in brine. Fill two gallon-sized resealable bags with ice. Place in pot with turkey. If turkey won’t stay submerged, weight it with a dinner plate. Marinate turkey for 12 to 18 hours refrigerated. Discard marinade. Dry turkey …

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Because the birds were not as large as the ones I usually roast for the holidays, I was able to mix the brine in one of the heavy plastic brining bags now widely available and place the bagged, brined bird inside a large pot in the refrigerator …

The self-basted ones have a salty stock that’s injected in them that would make your brined turkey WAY too salty. A fresh, natural turkey works best. You can use brining bags, but those oven roasting bags for turkeys work really well, …

Dec 07, 2009  · What type of salt are you using when making your own brine? I’m just getting into this and as of now I only have a few small accounts. I don’t know…

Stir until sugar and salt dissolve. Add remaining brine ingredients. Ice-chest and bag method: Double-bag two heavy-duty, unscented trash bags (not made of recycled materials) or use a purchased heavy-duty brining bag. Put them in an ice …

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Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then add 2 cups of cold water. Draw up …

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Note: Turkey brining bags are available at specialty grocers and cooking stores … Cool to room temperature, refrigerating if necessary. (If the brine is too hot, the turkey will start to cook and bacteria can grow.) 2. Rinse the turkey; remove any …