Turkey Brine is made with a simple blend of liquid, salt, sugar, herbs, citrus, and spices to create the most tender, deliciously moist turkey you will ever make!
Servings : 20servings
Prep Time 15 minutesmins
Cook Time 0 minutesmins
Brining Time 1 dayd
Total Time 1 dayd
Ingredients
12 to 20poundturkey
1gallonwarm water
1cupkosher salt
1cupgranulated sugar
4cupschicken broth
10clovesgarlic,smashed
1largecarrot,thinly sliced
1largelemon,sliced, slices cut into half-moons
orange peel of 1 large orange,torn into several pieces
1tablespoonpeppercorns
4sprigs fresh thyme
4sprigs fresh rosemary
¼cupfresh parsley leaves
Instructions
Place a gallon of warm water in a large pot, bucket, or bin. Stir in the salt and sugar and continue to stir until dissolved. Then, stir in the chicken broth.
Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine.
Carefully submerge the turkey in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely.
Cover with a plastic bag and top with a heavy item, like a brick or a heavy plate, to keep the turkey submerged.
Refrigerate for a minimum of 12 hours and up to 24 to 48 hours.
If fridge space is limited, use a cooler. Place brine and turkey in a large brining bag. Seal the bag closed and place it inside the cooler. Cover with lots of ice and set in a dark, cool place until ready to use.
When ready to cook, take the turkey out of the brine, rinse it under cold water, and pat dry with paper towels.
Roast the turkey as usual or according to the recipe you are using.
Select a turkey that isn't pre-brined; this should be indicated on the label or ingredient list. Don't use a kosher, saline-injected, or previously brined turkey.
Brine for at least 12 hours for optimal flavor.
Mix 1 cup of salt with 1 gallon of water for the brine, and infuse it with aromatics like rosemary, thyme, parsley, citrus, and garlic.
Choose a container large enough for the turkey and brine, but make sure it fits in your fridge.
For tight spaces, use a cooler. Seal the turkey in a brining bag, pack with ice, and store in a cool, dark spot.
Keep the turkey submerged in the brine with a weighted plate or brick for 12 to 24 hours.
You might want to use a brining bag for cleanliness and ease of handling, though it's optional.
Top up with water or broth if more liquid is needed to cover the turkey.
For smaller turkeys or turkey breasts, halve the brine mixture.
For a frozen turkey, immerse it in the brine for up to 3 days; this will simultaneously thaw and season the bird.
After brining, rinse and dry the turkey well and cook with limited or no additional salt, as it's already seasoned from the brine.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
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