Enjoy Your Thanksgiving Turkey Guilt Free

Below you can read the steps to brining a turkey. This is an absolute must for your Thanksgiving meal. Not only does this process ensure a moist and juicy meal, it is healthier for you than dipping your meat into fatty gravy! This is a college essay on how to brine a turkey. Read on for the steps to brining, and enjoy your day!

TECHNICAL SUMMARY:

Brining a turkey can ensure a juicy and healthy meal. Brining is somewhat of a lost culinary art which almost always guarantees plump and juicy meat. The process of brining can be difficult, however if the directions are followed there should be minimal deficiencies in the finished product. Brining should take place the night before you plan to follow your recipe and roast your turkey.

MATERIALS AND SUPPLIES:

• 1 thawed 14-16 pound turkey with the giblets removed.

• I very large cooking pot (5 gallons) with lid.

• 2 gallons of water to boil.

• 1 gallon of cold water.

• 5 cups of ice.

• 1 cup kosher salt.

• 5 mint leaves.

• 1 lemon, quartered.

• Paper towels.

PREPARATION:

• 2-3 days before planning to roast turkey, place in refrigerator to thaw or maintain freshness.

• Clear your kitchen countertops (for working room).

• Wash hands (cleanliness).

• Assemble all supplies.

• Measure 2 gallons of water and set aside.

• Measure 1 cup of kosher salt.

• Using a knife, quarter lemon and remove seeds with the tip of the knife.

PROCESS:

• Place pot on stove and add 2 gallons of water, salt, lemon juice, lemon, and mint leaves.

• Place lid on pot.

• Turn stove to high heat and bring solution to a full boil.

• Once boiling, remove from heat and uncover.

• Add the ice and cold water to the solution and refrigerate until cold, this usually takes about an hour.

• Remove turkey from packaging.

• Take the bag containing the giblets from the cavity of the turkey, you may discard or reserve for future use.

• Remove the neck from the cavity. It has already been severed from the body and will be inside of the bird. Again, you may discard or reserve for future use.

• Place the turkey into the pot of salt water solution.

• Refrigerate overnight.

• Remove turkey from solution and rinse thoroughly inside and outside with cool water.

• Discard solution.

• Pat dry with paper towels and begin cooking.

• Deduct 30 minutes from roasting time as a brined turkey cooks faster.

INTERPRETATION:

A turkey that has been successfully brined will have very juicy meat and will not shrink during the roasting process. There is also less time needed for cooking. On occasion, a turkey does not get entirely rinsed off and the result is a salty tasting turkey. This cannot be remedied once roasted, but it can be prevented by thorough rinsing.

QUALITY CONTROL:

An ineffective outcome can be caused by an improperly thawed turkey, too much or too little time in the solution, and allowing the turkey to soak at room temperature. If there is not a large pot available, you may use a 5 gallon bucket or large cooler to allow the bird to soak in the solution. However, be sure that the turkey is kept between 35 and 42 degrees Fahrenheit. This can be achieved by using ice or allowing the turkey to be in a room that is at that temperature consistently.

CALIBRATION PROCEDURES:

There is always a possibility of a leaking cooler or pot. Be sure to rinse in cold water before use to ensure that there are no small holes that could cause a leak. Test your stovetop before use to ensure that the water will boil. No other machinery or tools that may have defects are required for this process.