The Perfect Turkey Brine
Votes: 5
Time: 25 minutes plus marinating time
Complexity: easily
Quantity: for a large company
Complexity: easily
Quantity: for a large company
Many people have their favorite turkey recipe, but before cooking your holiday bird, Ree Drummond suggests soaking it in a brine made from unfiltered apple juice, coarse salt, brown sugar, garlic, bay leaf, peppercorns, rosemary, and orange zest. This combination will make the turkey meat very juicy and infuse it with a light, fruity, and spicy flavor. Let the turkey rest in the brine for about 24 hours, then you can cook it however you like: bake, smoke, or fry. This brine is for a 20-pound turkey. If you're cooking a smaller bird or, for example, just the breast, use half of all the ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups apple cider (unfiltered apple juice without sugar)
- 2 cups brown sugar
- 1 cup coarse salt
- 3 tbsp. mixture of three peppercorns
- 5 whole bay leaves
- 5 cloves garlic, crushed
- 4 sprigs of rosemary, leaves picked
- Zest three large oranges, peeled into wide strips
- 1 turkey
We recommend
Recipes with similar ingredients: Orange zest, apple cider, brown sugar, white peppercorns, pink pepper, allspice, bay leaf, rosemary
Cooking the dish according to the recipe:
- In a large saucepan, combine 7.5 quarts of cold water with the apple juice, brown sugar, salt, pepper, bay leaf, garlic, rosemary, and orange peel. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
- Allow the brine to cool completely, then refrigerate. Place the raw turkey in the cooled brine and refrigerate for 16-24 hours.
- When ready to roast, remove the turkey from the brine. Place the bird in a saucepan or sink filled with fresh, cold water. Let it sit in the clean water for 15 minutes to remove any excess salt from the outside.
- Discard the brine. Remove the turkey from the water, pat dry, and roast according to your favorite recipe.
Recipe Classic turkey.
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