LOUISVILLE, Ky. (WDRB) -- Brining is an important part of preparing for Thanksgiving.
Kroger Chef Paul Dowell explains the simple process.
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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