HOME > Chowhound > Kosher >

Discussion

Turkey

  • 3

Having tried many turkey recipes over the years, I found that no matter what you season it with, or how you roast it, brining for 24 hours before cooking is the key to a tender moist bird.
Line a bucket with a clean garbage bag. Pour in 1 gallon of water, some sliced citrus fruit, one cup salt, one cup brown sugar.
submerge the turkey in this; add more water if it doesnt all but cover the turkey. Seal the bag shut and put the whole thing int he fridge until you are ready to season and bake.
Delicious every time.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Brining a kosher bird is almost completely redundant and unnecessary.

    2 Replies
    1. re: DeisCane

      Meh...... I don't brine, but that's because I'm lazy. From people I have spoken to...it makes a difference.

      1. re: vallevin

        I don't brine, but I use a meat thermometer. I like the breast no more than 170 degrees F, and preferably more like 160 degrees, but sometimes ya need to get it more so the dark meat gets cooked. But by keeping the temperatures in check, you can get a nice, juicy bird.