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Best Turkey Brine since 2015 Recipe

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This recipe for Best Turkey Brine since 2015 is from Our Family 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:  
1 (16-20 lb) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock

apple infusion:
3/4 to 1 gallon (12 to 16 cups) apple cider
1 ¼ cups kosher salt
6 cloves garlic, minced
6 whole bay leaves
4 sprigs rosemary
4 sprigs fresh sage
4 sprigs fresh thyme
8 whole star anise pods
3 tbs. whole black peppercorns
1 tbs. allspice (berries)
1 tbs. juniper berries
1 or 2 4-inch cinnamon sticks
¾ to 1 gallon (12 to 16 cups) chilled water, preferably distilled

add for citrus & onion infusion:
3 medium to large oranges, cut into wedges w/ rind intact
2 large lemons, cut into wedges w/ rind intact
2 medium yellow onions, cut into wedges w/ skin intact

special equipment and supplies:
1 12-quart stockpot, with lid
1 large pitcher
1 large oval enamel roasting pan, without lid
1 large brining bag
1 heavy duty clip
cotton butcher's twine
Directions:
Directions:
Combine all ingredients in a large pot except for 1/4 gallon of cider. Stir until salt dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely (may take a few hours), then pour into a large brining bag or pot.Push as much air out of the bag as possible.

squeeze and add citrus juice and rinds to the bag.

Place uncooked turkey in brine solution. Add the reserved apple cider to top off the brine. Then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water.

On the night before roasting the turkey, removie it from brining sollution. Pat the bird thoroughly with paper towels to dry completely inside and out.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
Preparation Time:
Preparation Time:
30 min cook, chill for 16-24 hours
Personal Notes:
Personal Notes:
keep cooled in the garage! Or fridge! 15-16 lbs is the best weight to use.

 

 

 

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