Thanksgiving Turkey Brine



 Thanksgiving Turkey Brine

 Thanksgiving Turkey Brine Ingredients
  • 6 quarts tap water
  • 1 pound kosher salt
  • 1 cup molasses
  • 2 cups honey
  • 1 cup soy sauce
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon dried sage
  • Large bunch fresh thyme
  • 2 heads garlic broken into individual cloves, unpeeled
  • 5 pounds ice cubes
  • 14 to 18-pound turkey, cleaned, innards removed
  • 1 pound unsalted butter, softened
  • 2 lemons, zested

 Thanksgiving Turkey Brine Directions

In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Preheat the oven to 350 degrees F.
Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving. Cool. Enjoy the  Thanksgiving Turkey Brine recipes !!!

 Thanksgiving Turkey Brine Video :






My Favorite Turkey Brine


 

My Favorite Turkey Brine

Turkey Brine  Ingredients

  • 3 cups apple cider
  • 2 cups brown sugar 
  • 1 cup kosher salt 
  • 3 tablespoons tricolor peppercorns 
  • 5 whole bay leaves 
  • 5 cloves garlic, minced 
  • 4 sprigs rosemary, leaves stripped off 
  • Peel of three large oranges, removed in large strips
  • 1 turkey 

Turkey Brine Directions

Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
When ready to roast the turkey, remove from the brine. Submerge the 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 the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method. Cool. Enjoy the My Favorite Turkey Brine !!!

My Favorite Turkey Brine Video :



BASIC BRINE FOR TURKEY


BASIC BRINE FOR TURKEY

Ingredients:
  • 1 cup kosher salt
  • 1/2 cup granulated sugar or brown sugar
  • Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)
Method: 
Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.

Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed. Enjoy !


My Favorite Turkey Brine


My Favorite Turkey Brine

Ingredients

  • 2 gallons cold water
  • 3 cups apple cider
  • 2 cups packed brown sugar
  • 3/4 cup kosher salt
  • 3 tablespoons tricolor peppercorns
  • 5 whole bay leaves
  • 5 cloves garlic, minced
  • Peel of 3 large oranges, cut into large strips
  • 4 fresh rosemary sprigs, leaves stripped off
  • 1 uncooked fresh turkey

Directions

Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method. Enjoy it!


Savory Turkey Brine


Savory Turkey Brine

Ingredients:

* 2 quarts vegetable stock
* 1/2 cup salt (3/4 cup Kosher or coarse salt)
* 1/2 cup white sugar
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 2 quarts cold water

Preparation:
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water. Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound. Enjoy it!



FRUITY TURKEY BRINE

FRUITY TURKEY BRINE

Ingredients:

  • 1 gallon water
  • 1 cup salt (1 1/2 cups Kosher or coarse salt)
  • 1 lemon
  • 1 orange
  • 1 onion, cut into thick slices
  • 4 cloves garlic, crushed
  • 4 bay leaves
  • 1 tablespoon dried thyme

Preparation:

Take two cups of the water and place in a saucepan. Bring to a low boil. Add salt and stir to dissolve. Pour into a large pot. Cut lemon and orange into 1/8ths. Squeeze juice into pot and drop in citrus pieces. Add all remaining ingredients. Keep refrigerated until you are ready to use.
Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound. Enjoy !


Clove and Honey Brine for Turkey


Clove and Honey Brine for Turkey

Ingredients:

* 1 large bag of ice
* 1 gallon hot water
* 2 quarts chicken broth
* 1 pound table salt (non-iodine)
* 1 pound honey
* 2 tablespoons whole cloves

Preparation:
Combine salt and hot water until it dissolves. Add honey, broth, and cloves to mixture. Once thoroughly mixed, add ice. Brine for 1 hour per pound. Enjoy !