Turkey Brine
Seasonal flavors embody this turkey brine, producing a juicy and tender meat with a phenomenal flavor.
Ingredients
- 1 8-10 lb turkey
- 1 orange
- 1 lemon
- 2 cups apple cider vinegar
- 1 1/2 cup kosher salt
- 1 cup brown sugar
- 3 sprigs rosemary
- 4 TBS fresh sage
- 2 inches fresh ginger
- 2 heads of garlic
Instructions
- Allow all the turkey to thaw prior to making a brine. This way, you can remove the giblets and neck that is usually stuffed in the turkey cavity. When the turkey is thawed, it is easier for the meat to absorb the brine flavor.
- Make the brine concentrate. Combine all the ingredients in a medium pan with about 4 cups of water. Bring to a light boil and allow to cook for twenty minutes.
- Let the turkey brine come to room temperature. This is important a s you do not want to pour hot water over an uncooked temperature and alter the temperature. This can cause bacteria growth.
- Place the turkey in a large stock pot. Whether it's a stock pot, a five gallon bucket, or even the vegetable/fruit bin in your fridge, make sure it's a washable bin that can fit the whole turkey and plenty of fluid. Make sure to put the turkey in the bucket breast down to allow the meatiest part to really be submerged into the brine mixture.
- .Pour the brine over the turkey. Allow some of the brine to full the turkey cavity. Fill the pot with ice water until the turkey is submerged. Allow the turkey to brine for a minimum of 2 hours, and up to 24 hours.
- Remove the turkey frrom the brine and discard the brine. Pat dry the turkey with paper towels and begin the process of cooking.
Nutrition values are estimates, for exact values consult a nutritionist.
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