Turkey Brine

Brining a Turkey helps to lock in the Turkey’s natural juices.

Brining can add wonderful notes of flavor to the already savory Turkey meat.

Several years ago I decided to Brine my Turkey prior to roasting and I came up with this recipe for the Brine. It made all the difference in the world as far as taste and the Turkey was unbelievably moist. Now I always Brine my Turkey prior to roasting.

Just remember your Turkey needs to be completely thawed prior to the brining process.

TURKEY BRINE 

Ingredients:

• 2 & 1/2 Cups Apple Cider
• 2 Gallons Cold Water
• 2/3 Cup Fresh Rosemary, removed from stems
• 5 Cloves of Garlic Minced
•  1 & 1/2 Cups Kosher Salt
• 1/2  Cup Brown Sugar
• 1 Cup Sugar
• 3 Tablespoons Peppercorns
• 5 Whole Bay Leaves
• Peel and Juice from 3 Oranges

Directions:

1. Combine all ingredients in a large stock pot.  Over medium heat, stir until Salt and Sugars dissolve. Remove from heat and cover the pot.

2. Allow the Brine to cool completely. This may take several hours. You are in essence steeping all of the ingredients to marry the flavors for the Turkey to soak in. Once the Brine is completely cooled, pour the Brine into a large brining bag or leave the Brine in the large stock pot, provided there is enough room for the Turkey and the Brine in the stock pot.

3. Place uncooked, thawed Turkey in the Brine. Refrigerate overnight or up to 14 hours.

• You don’t want to over brine your Turkey so plan accordingly

4. When ready to roast your Turkey, remove it from the Brine. Rinse the Turkey in cold water.

5. Allow the water to run for about 10 minutes over the Turkey, in your sink, to remove excess Salt from the outside.

6. Give your Turkey a pat dry and you are ready to begin the roasting process.

Recipe By: Hot Dish Homemaker