When you gonna gimmie some time, Corona?
- Aug 20, 2005
- Reaction score
It a full butterball that I got for free. I don't know if being a butterball means anything different than any other turkey, but that's what it is.
Get a 5-6 gallon bucket. You want to pour two gallons of boiling water into the bucket with the flavoring.
One cup of sugar for each half cup of salt. That's the magic ratio.
Stuff that flavors a bird that goes with the salt and sugar:
Lemon pepper, bay leaves, thyme or rosemary twigs, lemons juiced and cut in half, whole allspice, whole peppercorn, heck even high end tea bags.
Then after the flavor infuses into the boiling water, add ice to bring it down to room temperature. Leave enough room for the bird.
Cooking the bird a day or so later is a whole other process, but brine will make it more flavorful and forgiving with your cooking expertise.