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With Thanksgiving next week (!), you may be asking yourself: should I brine my turkey? Do you like moist, tender, juicy, delicous turkey? Then the answer is definitely yes!

Brining brings salt and flavors into the meat. It’s easy and only needs to be done one day in advance. Other than imparting flavor, it helps the meat hold onto moisture; this will make the meat juicier, as well as act as insurance To prevent the turkey from drying out, even when over-cooked.

Here’s what I do for a 20 pound (or more) turkey (*items you absolutely need)
1 ½ Gallon Water*
1 ½ C Kosher Salt*
1 ½ C Brown Sugar*
3 Bay Leaves
2 Tablespoons Black Pepper Corns (or a mix of different peppercorns)
4 Sprigs Fresh Rosemary
1 Bunch Fresh Thyme
1 Cinnamon Stick
1 Head of Garlic cut in half
Juice from 1 Orange, and the Orange
1, 1” piece of fresh ginger, sliced
1 onion, halved
5 Pounds Ice (reserve until after cooking)

Preparation: Boil the water with the other ingredients for 5 minutes. Remove from heat and add the ice to cool the brine quickly. Rinse the turkey under cool water, and place into a large container (5 gallon buckets are perfect but use whatever is large enough). Pour the brine over the turkey until it is fully submerged. Use plates to help hold it down. Brine it for 18 to 24 hours, turning it about half way through the process. When you’re ready to cook, remove the turkey and dry using paper towels. Cook using your preferred method.

To the make brine your own, feel free to use the following additions: Juniper Berries, Cloves, Allspice, Sage, Savory, Coriander, Fennel Seeds, Fennel Bulbs, Carrots, Celery, Vegetable Stock (instead of water), and fruit juice.  Mix and match and taste what you like the best!

You can also start with the base: water, sugar, and salt. Then add flavors you like. The possibilities are endless.

There is still time to reserve your Thanksgiving turkey! Call Tim and Tom’s Speedy Market at 651-645-7360. You can also stop in and reserve it in person!