Two cups of salt, two bottles of molasses, two cups of soy sauce, 2 tablespoons of chile flakes, four heads of garlic (smashed with a hammer), two very large ginger roots blended into a paste, 7 quarts of water -> brine for the turkey
Two cups of salt, two bottles of molasses, two cups of soy sauce, 2 tablespoons of chile flakes, four heads of garlic (smashed with a hammer), two very large ginger roots blended into a paste, 7 quarts of water -> brine for the turkey
48hr in the brine works nicely. keep cold thru out. I put it all in a plastic bag, and then in a cooler surrounded with water and 2 liter bottles to adjust the bag so the turkey is fully immersed. Some of the 2 liter bottles of water are frozen to keep things chilled. a previously brined turkey is fine, and a lot easier to acquire. cooking: http://urbanext.illinois.edu/turkey/cooking_techniques.cfm but it’s hard to keep the skin from turning black.