Recipe by terrwyn
"I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving.
Cook time and serving size will vary depending on the size of your turkey.
The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary.
You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer."
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4 (32 ounce) containers
light brown sugar
red apples, halved
ice cubes, or as needed
1 (20 pound) turkey
whole turkey - thawed, neck and giblets removed
apples, cored and quartered
onion, cut into 8 wedges
fresh sage leaves
olive oil, or as needed
There are many recipes for brining, and many people do this each year. I personally use this every year, that is why I submitted this recipe for review by allrecipes.com. Bottom line is, if your turkey was too salty, you most likely did not rinse the bird, or did not rinse it enough. If you rinse it well after the brining you will not have the over saltiness. You also do not need to add salt in the seasonings when cooking, which also would cause the issue you mention. Try again with these things in mind. Happy Brining!
This is the second year in a row I have used this brine. I will not cook a turkey any other way after having brined one for the first time last year. I substituted a little this year depending on what I had in the pantry and fridge. The turkey does cook faster after being brined so keep an eye on your bird! Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Brined Thanksgiving Turkey
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 517
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