TURKEY BRINE
If you want a tender and juicy, roasted turkey this Thanksgiving or Christmas try brining it in this turkey brine. Once baked, it's golden brown and a lovely centerpiece for your holiday meal. There are six cloves of garlic in this brine but don't let that scare you. No one flavor overpowers another - they work together wonderfully.
Provided by Teresa Howell @geoter1968
Categories Turkey
Number Of Ingredients 9
Steps:
- In a large stockpot, combine the water, sea salt, rosemary, sage, thyme, maple syrup, and garlic cloves. Bring to a boil and stir frequently to be sure salt is dissolved. Remov from heat and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and cider.
- Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
- Remove the turkey and carefully drain off the excess brine. Pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkey cooks about 5-10 percent faster. So watch your turkey closely so as not to overcook your turkey.
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