Have you ever brined a turkey? How did it turn out? let me know in the comments 🙂
Check out what my pals over at TWP had to say about this recipe:
“I brine a turkey every year because it’s the right thing to do. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesn’t turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If you’ve never brined a turkey, you’ll just have to trust me on this.”
I 100% agree. Brining a turkey is the way to go, guys.
Ingredients
3 cups Mott Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-1/2 cup Morton Kosher Salt
2 cups Domino Brown Sugar
3 Tablespoons Peppercorns
5 whole McCormick Bay Leaves
Peel Of Three Large Sunkist Oranges
Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Allow your bird to soak up all of the flavors of this brine over a course of hours.
Thank you to TPW for this great recipe.
Pages: 1 2
