"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Turkey Brine Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Turkey Brine, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Wallace
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cups of salt
1 head of garlic pushed thru garlic press or smashed with crab mallet [my favorite]
Lots of black pepper
Bay leaves
chiles
Red pepper flakes
2 cups brown sugar
1/2 cup vinegar-white or chinese would do also
Rosemary
allspice
Sage
Thyme

You can also add more garlic...lots more if you like garlic, which I do

Almost any spice that you like to taste

Cumin?

Enough water to cover bird.

Directions:
Directions:

Bring to boil. Let it cool. Put bird in brine and refrigerate for 24 hrs, covered. If bird floats to top, put a heavy pot or something on it to keep it submerged.

Remove from brine. Drain well. Dry it off and go to roasting instructions.

I find a large bucket will work or a really big zip lock bag.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
30 min

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

132W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!