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Turkey Brine

 

Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!
67

Yield

15

servings

Prep

5

min

Cook

15

min

Ready

8⅓

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 gallon stock
vegetable broth
*
1 cup sea salt
1 tablespoon rosemary leaves
crushed dried
1 tablespoon sage
dried
*
1 tablespoon thyme
dried
*
1 tablespoon savory
dried
1 gallon water
ice
*

Directions

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove 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. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 10% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7545mg 314%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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