Maison Cote brining sea salt

Need some brining sea salt  well you find the right place 

Maison Cote Brining sea salt  

Available on Granville Island Public Market till January 06

Nothing like fresh ingredients

Bay Leafs 

Organic orange peels

Just few of the ingredients to make the perfect brine

What You'll Need

Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.

Ingredients

Makes enough brine for one 18- to 20-pound turkey

7 quarts (28 cups) water

1 1/2 cups Maison Cote brine mix

1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing

1 bottle dry Riesling (Optional)

2 medium onions, thinly sliced

Tools and Materials 5-gallon brining container (tub, stockpot, or bucket)

Large brining or oven-roasting bag

Refrigerator (or a cooler with ice)

Step 1: Make the Brine

One day before roasting turkey, bring 1 quart water, the salt, to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

Step 2: Submerge the Turkey

To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the wine. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

Step 3: Remove and Roast

Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.