Local chef explains the proper way to brine a turkey - WDRB 41 Louisville News

Local chef explains the proper way to brine a turkey

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LOUISVILLE, Ky. (WDRB) -- Brining is an important part of preparing for Thanksgiving.

Kroger Chef Paul Dowell explains the simple process.

Turkey Brining

1-12 lb. Fresh turkey
½ gal. Apple Cider Vinegar
½ gal. Cold Water
1 c. Dark Brown Sugar
½ c. Kosher Salt
¼ c. Fresh Sage (chopped)
1 Tbl. Mixed Peppercorns

• Preheat the oven to 325°.
• 2 gallons of brine for 16-20 lb. turkey (brine 12-24 hrs.)
• 1 gallon of brine for 12-14 lb. turkey (brine 12 hrs.)
• Before cooking, rinse under cold water & pat dry fully before cooking.

Roast the turkey for 2 ½ hours (or 20 minutes per pound) covered loosely (breast should read 165 degrees & thigh 180 degrees).  
Remove the turkey to a cutting board and cover with foil; let it rest for 15 minutes.  
Slice the turkey and serve hot.

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