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How to brine a turkey

Stock image. Wikicommons

Turkey Brine

2 1/2 gallons water, divided

1 cup sugar

1 cup salt (kosher or table salt without iodine)

1/2 cup cider vinegar

1 T. coarse ground black pepper

1 frozen whole turkey (14 lb.), thawed

Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat for 10 minutes or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely. Remove and discard neck and giblets from turkey cavities. Rinse turkey. Drain well. Add turkey to brining liquid, Cover.

Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid. Rinse well with cold water. Pat dry with paper towels. Melt one stick of butter and coat the surface breast area of the turkey. Sprinkle the turkey liberally with kosher salt, coarse ground black pepper and seasonings. Bake for 5 hours at 350 degrees. 

Recipe from Renee Loh - Bismarck