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Corned (Pickled) Turkey (M)
Source: Sunset Magazine, June, 1985
Serves: Varies

2 to 5 pounds turkey parts
1 quart water
1/2 cup salt
2 tablespoons brown sugar, firmly packed
1 tablespoon pickling spice
2 cloves garlic, peeled

Corn Turkey:
Put 1 plastic food storage bag (about 2-gallon size) inside another bag the same size, then add turkey pieces. Set double bag in a shallow pan that's wide enough so turkey parts can lie flat.

Combine 1 quart hot water, salt, sugar, pickling spice, and garlic. Stir to dissolve salt and sugar. Let cool, then pour over turkey. Close bags and seal with a twist.

Refrigerate turkey in brine, turning bag over at least twice a day.

Allow 2 to 3 days to corn pieces that weigh 1/2 to 1-1/2 pounds each.

Allow 4 to 6 days for pieces that weigh 1-3/4 to 3-1/2 pounds each.

Cook Turkey:
Rinse corned turkey under cool running water, massaging meat gently to release as much salt as possible.

Put parts in a 5-to-6-quart pan and add water to cover. Bring to a boil on high heat; cover, then simmer over low heat until meat on thighs, legs, and wings pulls easily from bone, 1 to 1-1/2 hours; or until breast is white in center (cut to test), about 45 minutes.

Drain and serve hot or cold; discard skin and bone if desired.

For each serving, allow (raw weight) about 1/2 pound thigh, 3/4 to 1 pound leg, 1 pound wings, 1/2 pound bone-in or 1/3 pound boned breast.

Notes from Article:
Steeped in a spicy brining mixture, turkey takes on new qualities. It tastes meatier. Simmered to tenderness, the meat is moist and succulent despite its natural leanness. And if you're watching calories, corned turkey is a delicious alternative to fattier corned beef.... Minimum time yields turkey with the lightest salt flavor. Full-term brining produces the moistest texture.

To control and reduce the salty taste from the brine, rinse turkey pieces well under running water before cooking, massaging meat gently to remove as much salt as possible.

Serve the cooked meat hot or cold, as is, or use it as the starting point for other dishes.

Finish boiled corned turkey with a baked-on glaze for a variation on a classic boiled dinner.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A