TURKEY BRINE

Teresa Howell

By
@geoter1968

THIS MAKES A MOIST AND DELICIOUS TURKEY,I LOVE WHEN MY UNCLE BRINE HIS TURKEY AND COOK IT, SOOO GOOD!!! THANKS UNCLE FOR THE RECIPE......


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Ingredients

1 gal
water
1 bunch
fresh rosemary
1 Tbsp
dried thyme
6 clove
garlic ( smashed with skin on)
1 c
sea salt
1 bunch
sage
2 c
maple syrup
1 gal
ice water
2 c
apple cider

Directions Step-By-Step

1
IN A LARGE STOCK POT, COMBINE THE WATER, SEA SALT, ROSEMARY, SAGE, THYME, MAPLE SYRUP AND GARLIC CLOVES. BRING TO A BOIL AND STIR FREQUENTLY TO BE SURE SALT IS DISSOLVED. REMOVE FROM HEAT AND LET COOL TO ROOM TEMPERATURE.
2
WHEN THE BROTH MIXTURE IS COOL, POUR IT INTO A CLEAN 5 GALLON BUCKET. STIR IN THE ICE WATER AND CIDER.
3
PLACE THE TURKEY, BREAST DOWN, INTO THE BRINE. MAKE SURE THAT THE CAVITY GETS FILLED. PLACE THE BUCKET IN THE REFRIGERATOR OVERNIGHT BUT NO LONGER THAN 12 HOURS. REMOVE THE TURKEY AND CAREFULLY DRAIN OFF THE EXCESS BRINE AND PAT DRY. DISCARD EXCESS BRINE.
4
COOK THE TURKEY AS DESIRED RESERVING THE DRIPPINGS FOR GRAVY. KEEP IN MIND THAT BRINED TURKEY COOK ABOUT 5 TO 10 PERCENT FASTER, SO WATCH YOUR TURKEY CLOSELY, SO AS NOT TO OVERCOOK YOUR TURKEY.

About this Recipe

Course/Dish: Turkey
Other Tag: Quick & Easy