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Turkey Brine Recipe

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This recipe for Turkey Brine is from Maisonet Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For a turkey up to 14 pounds:
3 quarts vegetable broth
3/4 cup sea salt
3/4 T dried rosemary (crushed or leaves)
3/4 T dried sage
3/4 T dried thyme
3/4 T dried savory (or use increase thyme and sage to 1 T each if you can't find savory)
3 quarts ice water
Directions:
Directions:
In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme and savory. Bring to a boil stirring frequently to ensure the salt has dissolved. Remove from heat and let cool to room temperature. Add the ice water to the brine once the brine has cooled down.

Remove the innards from the turkey then rinse the turkey. Place the turkey into a brining bag, 2-gallon zippered bag, stockpot or 5-gallon bucket. Add the brine/ice water mixture.

Brine the turkey several hours or overnight in the fridge. Remove the turkey from the brine and rinse it well. Discard the brine.

Roast at 350 in a roasting pan until the breast meat is at 160 degrees.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If you have a turkey that is larger than 14 pounds, increase the vegetable broth and ice water to one gallon each and increase the sea salt to 1 cup and all of the spices to 1 T.

 

 

 

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