Preparation & Usage

Brining is the process of soaking meat in a seasoned water bath, or "brine". It is like a marinade that will keep the turkey moist and tender, infusing flavors. To correctly brine a turkey, start the night before you plan to cook the already defrosted turkey. Allow at least 10 to 12 hours for brining (plan on one hour per pound of turkey). Then follow the directions below. Directions for Making Brine 1. In a large stockpot, combine water or broth (make sure to add enough to cover the turkey); salt; sugar to taste; and your choice of flavoring agents. Some suggestions: ¼ pound kosher salt, ½ cup of sugar, chopped onions, garlic cloves, rosemary, sage, thyme, and savory. You can use fresh herbs or 1 to 2 tablespoons of dried herbs. 2. Bring the mixture to a boil, stirring frequently to make sure the salt is dissolved. Remove the stock pot from the heat, and let it cool to room temperature. 3. Wash and dry the turkey, and remove the innards. Place the turkey in the empty brining bag. When the broth mixture is cool, pour it into the brining bag over the turkey; make sure to fill the turkey cavity. 4. To avoid leaks, remove excess air and carefully seal the bag by running the seal several times between your thumb and your forefinger along the length of the seal. Refrigerate turkey in bag overnight, breast-side down. 5. Remove the turkey from the brining bag. Drain off the excess brine, and pat turkey dry. Discard excess brine. Cook the turkey following the instructions on the turkey packaging. Keep in mind that brined turkeys can cook 20 to 30 minutes faster than non-brined turkeys.

Features

Simplifies Brining Poultry

Heavy-Duty Plastic

Double Zipper Seal for Leak-Proof Closure

Classic Series