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!