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Where to find fresh or organic turkey
>Akins Health Food Stores, four locations in Tulsa and Oklahoma City, is taking orders for frozen organic and free-range birds from 10 to 28 pounds. Akins will store turkeys for customers who do not have freezer space at home. www.akins.com >Crescent Market, 848-0060, is taking orders for fresh birds. >Downings Family Farm, Grove, offers fresh, free-range birds. Call (918) 314-2328. View virtual farm tour online at www.downingfamilyfarm.com. >Bill Kamp's Meat Market, 843-2455, is taking orders for fresh, free-range birds. >La Boucherie, 840-3047, is taking orders for fresh, free-range birds. >Whole Foods Market, Tulsa, (918) 712-7555, is taking orders for fresh, free-range birds. How to thaw a frozen turkey
>In the refrigerator: Leave turkey in wrapper with breast side up and place in a pan to catch any leaks during thawing in the refrigerator. Estimate about one day of thawing time for each 4 pounds of turkey. >In cold water: Thaw breast-side down, in wrapper, submerged completely in cold water. Make sure water remains cold adding ice if needed. Estimate at least 30 minutes per pound to thaw a whole turkey. Thawing times: in refrigerator; in water >10 to 12 pounds: 2 days; 4 to 6 hours.
>12 to 14 pounds: 3 days; 6 to 9 hours.
>14 to 18 pounds: 4 days; 9 to 14 hours.
>18 pounds and over: 4 to 5 days; 14 to 24 hours. Brine mixture
Turkey should be thawed or fresh for proper brining. Prebasted or injected turkeys may not require brining. The muscle fibers may have already absorbed a sufficient amount of salt to be moist and succulent. Check ingredient list on turkey packaging for salt, saline or broth solution. 1 gallon to 1 cup salt
1 gallon to 1 cup sugar
1 to 2 gallons cool water Mix salt and sugar with half of the water until dissolved. Place in clean ice chest, heavy duty food safe plastic bag or bucket large enough to submerge turkey. Pour brine mixture into container. Trim excess fat from cavity opening and around neck of turkey. Place turkey into brine adding enough remaining water to cover turkey. It may be necessary to weigh turkey down to keep it submerged. Place lid on ice chest. Allow turkey to remain in brine overnight or 6 to 8 hours. Do not add additional salt to brined turkey. >Cook's notes: Be sure to clean ice chest after brining with bleach solution and rinse well. You may also use apple juice in lieu of water if you'd like to reduce the amount of salt and sugar that is used.