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Close up the bag, cut ½-inch air pockets if instructed to do so from the oven bag box, and insert your thermometer in the thickest part of the turkey breast. Set your thermometer to beep at you once it hits 165 degrees Fahrenheit. Bake at 350 degrees Fahrenheit until the thermometer beeps.

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Make the brine. Combine water, apple juice, salt, spices, and herbs in a large pot on the stovetop. Bring the contents to a boil. Chill completely. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature. Allow to fully chill before adding a turkey.

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To make turkey brine first place all the ingredients in a large pot and bring them to a simmer. Cook for 2-3 minutes, or until all of the salt and sugar have dissolved. Let the brine cool completely. Place the turkey in the liquid. Add cool water until you cover the turkey. Leave the turkey in the fridge for 18-24 hours.

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Separate. Heat a frying pan over medium heat. Season the ground meat with garlic salt, pepper and fry until brown. Add the bacon and fried a little, incorporate the onion, mushrooms, pineapple, raisins and at the end, add the potatoes. Meanwhile, preheat the oven to 428F (220 C).

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Combine all ingredients. Place turkey in large dish or containter and pour brine over. Cover and allow to brine for 24-48 hours. For a good size chicken, half the recipe and half the brining time. Here is a basic brine recipe and you can adjust the amount depending on the size of meat (s) Not the cheapest brine recipe but it is good.Found this r.

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Fill the large cavity with the onions, apples, garlic, thyme sprigs, and sage sprigs; or stuff as desired. Cross the turkey legs and tie with butcher's twine. Place turkey on rack in roasting pan. Preheat oven to 325-degrees F. Bake until internal thigh temperature reaches 165-degrees F.

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Add salt mixture and other ingredients; refrigerate: Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once. JOHN KERNICK.

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Substitutions. Sugar - Swap the granulated sugar for brown sugar.. Cider - Try replacing 3 cups of water with equal amounts of apple cider (apple juice in a pinch, NOT apple cider vinegar) for extra flavorful moisture.. Zest - Add the peels from 3 oranges for a hint of citrus in your brine. Use a knife to finely slice only the zest (colored skin) and not the bitter white pith.

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Slice turkey breast into steak-size portions, ¾-inch thick and ¼-pound each. Pineapple Sauce. Combine all remaining ingredients in saucepan. Bring to low boil, then reduce heat. Maintain over low heat for 20-30 minutes, stirring occasionally. Remove from heat. Cover and refrigerate until served. Grilling.

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A brine—whether wet or dry—is a great way to add flavor and moisture to a whole turkey. The simplest version is a combination of water and salt, but this Hawaiian turkey brine uses pineapple juice as the liquid and offers another layer of salt (along with umami) from soy sauce; maple syrup contributes sweetness while garlic and crushed red pepper bring a little kick.

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Pour over the turkey in the pot. Then add garlic, thyme, rosemary, sage. bay leaves, peppercorns, pepper flakes, orange, and lemon slices. Give it a stir, add some ice, if available. Cover pot or container with a lid. Place in prepared place in the fridge for the turkey to brine for 12 or up to 24 hours.

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Boil: Bring the water to a boil, then add the salt and brown sugar. Stir until dissolved. 2. Season: Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce to a simmer. 3. Cool: Remove from the heat and let cool completely before using.

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4. Vinegar Poultry Brine. Don't worry, this brine solution won't make turkey unpleasantly sour. It has a perfect blend of sugar, vinegar, salt, and spices, which provides the bird with nothing but wonderfully balanced flavors. Brine in the fridge for 1 hour for every pound of turkey. 5.

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In a large stock pot, stir together cold cider mixture with remaining 3 quarts apple cider and all of the cold water. Submerge turkey in the pot, or pour brine over turkey in a large brining bag (see brining tips below). Cover and let soak 8-12 hours. Remove turkey from brine, rinse well inside and out, and dry with paper towels.

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STEP 1. In a large pot, combine the pineapple juice, soy sauce, brown sugar, garlic, ginger, salt, and pepper. STEP 2. Bring the mixture to a boil, then remove from heat and let it cool completely. STEP 3. Place the turkey in a large brining bag or container and pour the cooled brine over it. Add enough water to fully submerge the turkey.

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Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.