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 Hot 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 except the Hot Water, in a large stock pot.  Stir everything together. Add in the Hot Water and stir until Salt and Sugars dissolve.

2. Allow the Brine to cool completely. This may take an hour or so. You are in essence steeping all of the ingredients to marry the flavors for the Turkey to soak in.

3. Place uncooked, thawed Turkey in the Brine in the stockpot and cover the pot. 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