Time: 24 hours 10 minutes
Complexity: easily
Servings: 12

Try this turkey brine, which works with any cooking method. It only requires one extra step, but the turkey turns out incredibly juicy and flavorful. This brine is also perfect for chicken, pork, and gherkins. You'll love the combination of thyme and sage, but you can also use other aromatic herbs, such as rosemary, oregano, or marjoram.

Ingredients:

• 1/4 cup sugar
• 1 turkey weighing 5.5 - 6.4 kg.
• 3 tablespoons black peppercorns
• 5 sprigs of thyme
• 3 sprigs of sage
• Zest of 1 lemon, cut into thin strips with a vegetable peeler

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

thyme, sage, lemon zest

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Preparation:

Step 1
• In a medium saucepan, combine 0.5 cups salt, sugar, and 1 liter of water and bring to a boil over high heat. Stir until the salt and sugar are completely dissolved, about 1 minute. Remove from heat and stir in the peppercorns, thyme, sage, and lemon zest strips. Let steep and cool to room temperature.
Step 2
• Pour the brine into a large saucepan or bucket and add 3 liters of cold water. Remove the turkey neck and giblets (set aside for gravy) and place the turkey in the brine, pressing down so that it is covered with liquid. Refrigerate for 24 hours.
Step 3
• Remove the turkey from the brine, rinse, and pat dry. Cook according to your favorite recipe.

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