Tuesday, November 23, 2010

Turkey Brine

I have never brined a turkey and thought I wanted to try it this year.  I did a lot of reading and re reading and talking to friends that have done it or are going to this year. I feel that I over educated myself and now I am overly nervous. My turkey has been outstanding for the last 8 years...why fix what ain't broke? Because it is something new! As I embark on this turkey journey I do so with questioning nervousness. I combined 2 recipes and from here on out it is hit and miss I guess.  I made the brine yesterday.  Here is the recipe I made~

3 cups of apple cider
1 gallon vegetable broth
1 gallon cold water
4 tablespoons fresh rosemary leaves
5 cloves of garlic minced
1 1/2 cups sea salt
2 cups brown sugar
3 Tbsp peppercorns
5 bay leaves
peel of 3 oranges
1 Tbsp each sage, thyme and savory

I combined it all in 2 large pots and stirred until it was all dissolved and brought it to a boil.  Turn off heat and cover. Allow to cool completely and pour into a large pot or brining bag.**I bought a brining bag** Place turkey, completely submerged, into the bag and refrigerate for 16-24 hours.  I was given this tip from a friend**Keep the turkey in a cooler in the garage and keep a bag of ice on top of if it is not cool enough outside**That is for those of us in Texas** to keep the temp of the turkey down.
When ready to roast turkey submerge turkey in a sink full of fresh cold water and allow to sit for 15 minutes and then rinse more to ensure all salt is off the turkey.  *Another tip I was told was after you rinse the turkey then allow to sit in the fridge for a day, uncovered**  I plan on brining today in a cooler in the garage since it is 80 degrees and then rinsing tomorrow and letting it sit for the day and roasting it on Thursday with my favorite ~ garlic, fresh rosemary and lemons cut up and inserted inside the turkey. Wish me luck on this adventure! Gobble Gobble!


  1. I'm dying to know how it turned out!

  2. It ended up a disaster and all over the garage floor...not to be this year. UGH!! :)