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Happy thanksgiving between to turkey hands. If necessary weigh down the bird to ensure it is fully immersed cover and refrigerate or set in cool area for 8 to 16 hours turning the bird once half way through brining. Combine the brine water and ice in a 5 gallon bucket. If necessary weigh down the bird to ensure it is fully immersed.
Drain and replace water every 23 hours keeping water. Combine the brine water and ice in the 5 gallon bucket. Add the ice and stir.
Stir occasionally to dissolve solids and bring to a boil. Combine the brine water and ice in the 5 gallon bucket. Combine the hot water and salt in a 54 quart cooler.
Remove the turkey from the brine and dry thoroughly. Place the thawed turkey with innards removed breast side down in brine. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees f.
Combine the vegetable stock salt brown sugar peppercorns allspice berries and candied ginger in a large stockpot over medium high heat. If necessary weigh down the bird to ensure it is fully immersed cover and refrigerate or set in cool area for 8 to 16 hours turning the bird once half way through brining. Stir in the vegetable broth and the honey.
Early on the day or the night before youd like to eat. Altons brine is elaborate similar to a marinade that functions as a brine. Brine overnight up to 12 hours.
Place the thawed turkey with innards removed breast side down in brine. Combine the vegetable stock salt brown sugar peppercorns allspice berries and candied ginger in. Place the turkey in the brine breast side up and cover with cooler lid.
Stir until the salt dissolves. Its seasoned with kosher salt and brown sugar and flavored with peppercorns allspice berries and candied ginger.
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