Receta Turkey Brine
Turkey Brine
I just love brining a fresh turkey! There is nothing better, and with this recipe for a brine, you have a sure winner! Be sure to seek out “brining bags” at your market early enough so that they don’t sell out right before the Holiday! Last year I used an XL baggie and it leaked at the corners all over my fridge–won’t make that mistake twice!!
Turkey Brine
INGREDIENTS:
- 3 cups Apple juice or 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 3 large oranges
DIRECTIONS:
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 16-24 hours.
When ready to roast the turkey, remove it from the 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 the brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
*Tomorrow I will post a roasting method
**Some things I learned from a butcher: NEVER brine a frozen turkey-they use injectable salt solution before freezing and that combined with brining would make for a really salty turkey! Let a turkey rest, tented for 1 to 1 1/2 hours before carving–it won’t get cold and will make for an unbelievably moist bird!
***Recipe from Pioneer Woman