Step 3: Making the Brine

Scale the ingredients according to the amount of water - the ingredients list is based on 2.5 litres of brine.

Put the same amount of water (or a little less if you are going to cool the brine with ice) into a steel or enamelled pot, and add the rest of the brining ingredients, and heat slowly on the stove while stirring until the ingredients, until the sugar and salt have dissolved.

COOL THE BRINE!   The brine should not be warm when adding to the turkey.  I add a tray-full of ice to the measuring jug, then add another tray to the pan - stirring both until the brine is cooled.  Or you could just cool it in the fridge.

Thanksgiving is coming soon!! This is going to be good!
Thanks Robin - Us Brits don't &quot;do Thanksgiving&quot;, but I can assure you it's great! <br>We'll be using it again at Christmas (when we &quot;do turkey&quot;), but it's also a great way to cook the humble chicken too. <br> <br>Brits (or anyone in Western Europe) can get BaconSalt from cray4flavour.co.uk, while in USA you can buy it at many stores including Wallmart, or by mail order from baconsalt.com. <br> <br>Enjoy! <br> <br>Stu
You need some of your own pictures in this.<br /> <em>Why</em> Bernard Matthews?!<br /> <br /> L<br />
Believe me, we DON'T need my advice on carving here - I can cook okay, but my carving is awful! <br> <br>Bernard Mathews owns a lot of turkey farms and is a household name in UK. His carving techniques are on video id you follow the link
I'm afraid that pictures of my carving would not be too attractive - I&nbsp;never get it quite right! There's lots of expert advice and step-by-steps on the internet, but why not Bernard's.<br /> <br /> (BTW - Julie's eggs on your pickled egg recipe look teriffic - all yolk!)<br />
Yes the eggs are good. Bernard also produces/d those nasty turkey-rolls and other processed things, then there were those news stories concerning bird-flu &amp; necessitated mass killings...? The carving tips are fine of course.<br /> <br /> The method you've got sounds very good, but it could to with pictures of the things &amp; steps to see.<br /> <br /> L<br />
What more pictures would you ike to see?&nbsp; I&nbsp;thought we'd covered everything 'visual' that was needed.&nbsp; Have pity - it's our first instructable, so more experienced advice always welcome!<br />
The things you did, sugar, salt, herbs etc. the stages, more like <a href="http://www.instructables.com/id/Roast-Leg-of-Lamb/" rel="nofollow">this</a> in composition. The visuals look better if they've not been lifted off someone else's website (well usually...)<br /> <br /> L<br />
As you can see from above, plans have changed!&nbsp; Our local &quot;Lidls&quot; (European) supermarket has Turduckens (so wifey tells me), so we're going to bacon-brine that and I'll post a full set of new pictures.<br /> <br /> As the Turducken is 'off-bone', I'll even be able to post my carving!!<br />
&quot;Turducken&quot;? Sounds delicious...(?)<br /> <br /> L<br />
Sadly, the ad Amanda saw was for Aldi's, not Lidl's, and the 'turducken' turned out to be turkey and duck only - plus a large quantity of stuffing&nbsp; :(&nbsp; The chances of me successfully boning-out a turkey, a duck, and a chicken, and having something looking good, are slim to zero (as already noted regarding my skills with a knife!)<br /> <br /> So it looks like we are back to the Turkey plan (shame, because I'd have liked to try the turducken but I&nbsp;don't think they are available, ready-made, over here in UK).&nbsp; I'll post more pictures then.<br /> <br /> Stu<br />
That's interesting, I'll research turducken.<br /> <br /> L<br />
My meat always cooks horribly on the underside when I use my tin + rack combo. I keep doing it because I'm pigheaded about change and because I find it makes it easier to clean the pan afterwards (baked on skin is scour-tastic), but I wonder if I'm really the only person with this problem. My other pan is Pyrex, which also heats things quicker from what I notice. <br /> <br /> Might be worth mentioning that you might expect to have to cook longer if you have your bird/roast on a rack over water. I went spazz on my roast pork last night because I forgot about this problem. My vegetables were all cold coz I judged the roast timing wrong :/
I've not noticed a lot of difference and I use this technique often, for various joints of meat. I think the fact that water (team) cooks quicker than air probably makes up for the cooling effect of having water in the tray.
A couple of the images were lifted of MY website (!) but I did 'borrow' a couple of others.&nbsp; However, as I said before, we're cooking this again next week and I'll take some more pictures and update this Instructable.<br /> <br /> I'll even see if I can carve as well as the Mathews pic - but I've never managed it before!<br /> <br /> Thanks<br />

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