RECIPE: WVNCC Culinary Arts Department’s Turkey In Brine


For a 12-15 pound turkey:

2 Quarts warm water

4 pounds ice

1 Cup Kosher salt or 3/4 Cup table salt

1 Cup Brown Sugar

3 Cups Granulated Sugar

2 Tablespoons Dried Sage

Boil water and turn off. Stir in all ingredients then add four pounds of ice, and allow to cool.

Submerge turkey, breast side down, letting it soak one hour per pound. This can be inside the refrigerator or outside if it’s under 40 degrees.

Then rinse and pat dry with paper towels.

Season skin with cracked pepper.

Cool low and slow, 250 to 275 degrees is ideal and will add 25% more cooking time than the regular 325 degrees.

This method will take about 20-25 minutes per pound.

Buy a digital thermometer. (The pop-up kind sometimes fail to pop up.)

You want the breast to be 165 degrees.

When the breast hits 160, turn the oven off and let the turkey sit for an hour before carving.

Or if you need the oven to continue cooking other food, wrap the turkey lightly, cover the pan with towels and set somewhere warm.

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