Brining In A Bag Recipes

Steps:

• 1. Thaw your turkey, leave giblets and neck in it while brining it. Place in a clean cooler.
• 2. Add all ingredients to stockpot except turkey and giblets.
• 3. Bring ingredients to a boil. Let cool to room temperature. Pour over turkey.
• 4. Add ice to cover turkey. Set in a closed cooler out of the way for 30 hours. (I use a 5-day cooler. I never have to add ice after the initial time. Keep an eye on it and make sure you still have ice to keep it cool!)
• 5. Rinse turkey.
• 6. Dry turkey. Remove neck and giblets (boil those down for gravy and stuffing).
• 7. Loosen breast skin and place butter pads under the skin.
• 8. Add 1 heaping tablespoon of flour to a turkey oven bag. Shake flour around in the bag.
• 9. Place turkey in the oven bag.
• 10. Tie off the open end of the bag.
• 11. Cut 6 small holes in the top, cook in 350* oven for 3 hours (a 20lb turkey).
• 12. Remove from oven. Let rest for 15-20 minutes before slicing.

Steps:

• In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
• Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
• Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Steps:

• Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.
• Remove and discard neck and giblets from turkey cavities.
• Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.