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Turkey Brine Recipe

   
 

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     Turkey Brine

Category   Entrees - Maindishes
Sub Category   None
Servings   18
Preptime   10 mins

Ingredients
2 Gallons Water
Cup and a half of Kosher Salt
1 Orange for the peels or use Orange Peel spice
Peppercorns
Bay leaves
Minced Garlic
Few sprigs of rosemary
 

Instructions
Cut the top and bottom of the orange and slice off the peels. Now, bring the mixture to a boil, then immediately turn off the heat and cover the pot. Allow the mixture to cool to room temperature; feel free to stick it in the fridge or freezer halfway through the cooling down process
Allow the mixture to cool to room temperature; feel free to stick it in the fridge or freezer halfway through the cooling down process
Once the brine solution is cooled, pour it over the turkey. Now you’ll just need to seal up the bag and refrigerate it for at least sixteen hours. Twenty-four hours is better, though, especially for a large turkey. Place the turkey, breast side down, in the bag, but 2/3 of the way through the brining, flip the turkey in the bag to make sure it brines evenly. Just pretend you’re an obstetrician and you’re trying to get a breach baby to flip!
Note- This is enough brine for a 20-pound turkey. If you feel as though the turkey needs even more liquid, just top it off with more water and it’ll be fine. If you’re using a much smaller turkey or a turkey breast, just halve the recipe. Important- Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. There are some organic frozen turkeys (my friend Julie found some at Whole Foods recently) that have a much lower concentration of the sodium solution. Generally speaking, though, you’ll want to brine fresh–not frozen–turkeys.


Originally Submitted
11/23/2016





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