Prepare a Brined Turkey

HI, I'M DONNA KARLSONS WITH USDA'S MEAT & POULTRY HOTLINE,
WITH AN "ALTERNATE ROUTE TO THE TABLE" FOR YOUR TURKEY.
USDA'S FOOD SAFETY & INSPECTION SERVICE
HAS THESE TIPS TO SAFELY PREPARE A BRINED TURKEY
IN A CONVENTIONAL OVEN COOKING BAG.
FIRST, AS WITH ALL FOOD PREPARATION,
REMEMBER TO CLEAN, SEPARATE, COOK AND CHILL.
KEEP YOUR TURKEY REFRIGERATED UNTIL COOKING.
IF IT'S FROZEN, THAW IT IN THE REFRIGERATOR
AND MAKE SURE IT'S THAWED BEFORE BRINING.
AS YOU PREPARE THE BIRD, SEPARATE THE RAW TURKEY
FROM FRESH FOODS ON YOUR MENU, AND USE SEPARATE CUTTING BOARDS,
PLATES AND UTENSILS TO AVOID CROSS CONTAMINATION.
AND ALWAYS KEEP HANDS, UTENSILS AND SURFACES CLEAN.
NOW WE'RE READY TO BRINE.
THERE ARE TWO METHODS TO BRINE.
A DRY BRINING SOLUTION OR A LIQUID BRINING SOLUTION.
USE YOUR FAVORITE BRINING RECIPE OR YOU CAN PREPARE
A LIQUID BRINING SOLUTION, BY ADDING A ¾ CUP OF TABLE SALT
TO A GALLON OF WATER. ADD SWEETENER IF DESIRED.
PLACE THE BRINING SOLUTION IN A FOOD-GRADE PLASTIC BAG,
STAINLESS STEEL, OR GLASS CONTAINER.
TOTALLY SUBMERGE THE TURKEY IN THE SOLUTION
AND STORE COVERED IN THE REFRIGERATOR.
FOR BEST RESULTS, REFRIGERATE AT LEAST
OVERNIGHT OR UP TO TWO DAYS.
IF YOU PLAN TO STUFF YOUR BRINED TURKEY,
DO SO NOW AND THEN COOK IMMEDIATELY.
TO PREPARE A DRY BRINING SOLUTION,
MEASURE ONE TABLESPOON OF KOSHER SALT, OR SEASONED SALT
FOR EVERY FIVE POUNDS OF TURKEY.
ADDITIONAL AROMATIC INGREDIENTS MAY BE ADDED
TO THE DRY BRINE SUCH AS HERBS, SPICES,
CITRUS OR GARLIC. RUB THE DRY BRINE MIXTURE
OVER THE ENTIRE SURFACE AREA OF THE TURKEY,
PLACE IT IN A FOOD-GRADE PLASTIC BAG,
AND PRESS OUT THE AIR AND SEAL IT TIGHTLY.
FOR BEST RESULTS, REFRIGERATE FOR UP TO TWO DAYS.
WHEN USING A COOKING BAG TO COOK YOUR TURKEY,
FOLLOW THE INSTRUCTIONS THAT COME WITH THE BAG.
USE A FOOD THERMOMETER TO COOK TO A SAFE MINIMUM
INTERNAL TEMPERATURE OF 165°F IN THE INNERMOST
PART OF THE THIGH AND WING, AND THICKEST PART OF
THE BREAST. AFTER SERVING, REFRIGERATE THE LEFTOVERS
WITHIN TWO HOURS IN SHALLOW CONTAINERS.
LEFTOVERS CAN STAY IN THE REFRIGERATOR FOR 3-4 DAYS
AND IN THE FREEZER FOR 3 -4 MONTHS.
FOR MORE INFORMATION, VISIT FSIS.USDA.GOV,
OR CALL THE USDA'S MEAT & POULTRY HOTLINE AT
1-888-MPHOTLINE, OR ASK A FOOD SAFETY QUESTION
ONLINE AT ASKKAREN.GOV.