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Emeril's Turkey Brine

UserPost

10:33 am
November 6, 2009


beeyourself

Guest

wvhomecanner said:

My favorite brine is one loosely based on Emeril Lagasse's show from several
years ago. It is basically 1 cup salt and 1 cup brown sugar to each
gallon of water. I also add fresh cut/squeezed oranges and lemons (and if citrus is sky high I use my dried sliced oranges, lemons and key limes)
and several bay leaves.The turkey doesn't have to brine too long. I
brine a 22 pounder for 8 to 12 hours (overnight is easiest), then rinse thoroughly. It then goes breast side down on a rack & I stuff a piece of orange, a chunk
of celery and some onion inside. Bakes breast down the whole time. I now bake it in my 18 quart Nesco roaster, freeing up oven space.
Juices flow to the breast. Best turkey EVER.

2:32 pm
November 6, 2009


johnzegirl

Rose City, TX

Mighty Chicken

posts 135

I read this and had one of those "V8″ moments. Hole<——— my brain.

So simple, breast on the bottom! Thanks Dede!

2:45 pm
November 6, 2009


CindyP

Hart, MI

Moderator

posts 4775

Exactly what I thought!  But, I wonder if it can be turned over to roast the top a nice color?  It would be the perfect bird!!!

Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott



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