Page 11 - ClubLife Weekly 122121

CHEF'S
CHEF'S

CORNER
CORNER

Wet Brine Recipe

1. combine ingredients and bring to a

Ingredients boil to dissolve the salt and sugar.

2. Cool the brine and pour over the

2 Gallons water bird.

2 cups kosher salt 3. Make sure it is completely
1 cup sugar submerged.

a large stock pot, bucket or 4. Allow it to sit overnight.

brining bag 5. The next day, remove the bird from

1 whole turkey, thawed the brine and rinse.

flavoring ingredients such as: 6. Place it on a rack and refrigerate
onions, citrus fruit, garlic, for a day, uncovered.

herbs and peppercorns 7. The following day, prepare the

turkey according to your recipe.