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My Favorite Turkey Brine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (brining time not counted as cooking)
  • Total Time: 16 hours 25 minutes (includes brining and rinsing times)
  • Yield: 18 servings
  • Category: Brining
  • Method: No-Cook
  • Cuisine: American

Description

This flavorful turkey brine recipe infuses your bird with a perfect balance of sweet, savory, and aromatic notes, ensuring a juicy and tender roast. Using apple juice and a combination of fresh herbs, spices, and citrus peel, this brine enhances moisture retention and adds depth of flavor to your turkey, making it ideal for holiday meals or any special occasion.

Ingredients

Brine Ingredients

  • 3 cups apple juice or apple cider
  • 2 gallons cold water
  • 4 tablespoons fresh rosemary leaves
  • 5 cloves garlic, minced
  • 1 1/2 cups kosher salt
  • 2 cups brown sugar
  • 3 tablespoons peppercorns
  • 5 whole bay leaves
  • Peel of three large oranges

Instructions

  1. Prepare the brine: Combine the apple juice (or apple cider), cold water, fresh rosemary leaves, minced garlic, kosher salt, brown sugar, peppercorns, bay leaves, and orange peel in a large pot. Bring the mixture to a boil, stirring occasionally until the salt and sugar have completely dissolved. Remove from the heat, cover, and allow the brine to cool to room temperature completely.
  2. Brine the turkey: Place the uncooked turkey into a large brining bag or pot. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the pot and refrigerate the turkey in the brine for 16 to 24 hours to allow the flavors to penetrate and the bird to retain moisture.
  3. Rinse the turkey: After brining, remove the turkey from the brine and discard the brine solution. Submerge the turkey in a pot or sink filled with fresh, cold water and soak for 15 minutes. This step helps remove excess surface salt from the skin.
  4. Dry and cook the turkey: Remove the turkey from the rinsing water and pat it very dry with paper towels. Proceed to cook the turkey using your preferred normal roasting method until it reaches a safe internal temperature (at least 165°F or 74°C), ensuring a delicious and juicy roast.

Notes

  • Make sure the brine cools completely before adding the turkey to avoid partial cooking.
  • Brining time should not exceed 24 hours to prevent the turkey from becoming too salty or mushy.
  • Pat the turkey dry very well before roasting to achieve crisp skin.
  • Use a food-safe brining bag or a large nonreactive container to hold the turkey and brine.
  • Adjust the amount of salt if using a different volume of water or a smaller turkey.

Find it online: https://evelynscooking.com/my-favorite-turkey-brine-recipe/