Turkey brine
Preppy Kitchen · ♥ 9.6K likes · 561.8K views · 7 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup water
- 1 cup kosher salt
- ½ cup packed light brown sugar
In a large pot combine four cups of water, one cup of kosher salt and half a cup of packed light brown sugar.
- 2 whole oranges
- turkey
Peel the skin from two washed oranges with a vegetable peeler and add it.
- 9 cloves garlic
Peel and smash the garlic cloves and add them.
Sizing the brine and smashing garlic
- 6 sprigs thyme
- 6 sprigs rosemary
- 2 whole bay leaves
Add six sprigs of thyme and the leaves of six sprigs of rosemary, about two bay leaves and about two tablespoons of whole peppercorns.
Herbs, bay and peppercorns
- 2 tbsp whole peppercorns
- 12 cup water
Dilute with the remaining 12 cups of water (three cups can be apple juice or cider). Cool to room temperature.
Diluting and cooling
Submerge the turkey in the room-temperature brine in a brining bag or big pot, cover and refrigerate up to 24 hours. For a turkey over 15 pounds, double the brine.
Remove the turkey, pat dry, season the outside with butter, oil and spices as usual and bake as normal.