Pella Chronicle

Food

November 7, 2012

Brined Turkey

Pella — 1 gallon water

1 cup coarse salt

1/2 cup brown sugar

1 orange, finely grated rind and juice

1 tablespoon each whole black peppercorns, cloves and allspice

1 (12- to 15-pound) turkey, thawed, giblets removed

Ice (to cover)

1. Combine all ingredients except turkey and ice in a stockpot and bring to a boil to dissolve salt and sugar. Remove from heat; let stand 30 minutes. Chill.

2. Place turkey, brining liquid and ice in a stockpot or lidded container (such as a plastic storage box) over night or up to 12 hours.

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