Turkey Brine
I have masticated many types of turkey over the years and this is my hands-down, all-time favorite. I've had smoked turkey, fried turkey, non-brined turkey, and other bland versions. But nothing beats brining.
Pro note: use a brining bag. So much easier than a big pot and you can cover the turkey much easier.
Servings: 18
Prep Time: 10 m
Cook Time: 15 m
Ingredients
- 3 c. apple juice or apple cider
- 2 gallons cold water
- 4 tbsp. fresh rosemary leaves
- 5 cloves garlic, minced
- 1 1/2 c. kosher salt
- 2 c. brown sugar
- 3 tbsp. peppercorns
- 5 whole bay leaves
- Peel of three large oranges
Directions
- Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely.
- Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
- Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.
- Remove the turkey from the water, pat dry, and cook according to your normal roasting method.