Savory Turkey Brine Recipes

TURKEY BRINE

Turkey Brine image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories Side Dish Sauces and Condiments Recipes

Time 8h20m

Yield 15

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g

SAVORY TURKEY BRINE

SAVORY TURKEY BRINE image

Categories Marinate Christmas Thanksgiving New Year's Eve

Yield liters 8

Number Of Ingredients 7

Ingredients

4 liters (1-3/4 gallons) vegetable or poultry stock or plain water
1 cup sea salt (sal de grano)
1 cup brown sugar
thyme to taste, 4-6 bay leaves, a sprig of rosemary and a head of garlic cut in half across the teeth
1-2 onions, cut into eighths
3-4 serrano peppers, cut once lengthwise
4 (more) liters of cold water

Steps:

Combine everything except cold water in a large pot. Simmer for 15 minutes or till salt and sugar are completely dissolved. Remove pot from flame and allow ingredients to cool to room temperature. Add cold water. Place large garbage bag or oven bag in a cooler. Place thawed, washed and cleaned turkey in bag and pour brine and spices over turkey. Close bag with cinch tie. Make small ice packs by placing bagged ice in large Ziplock bags. Place around turkey and cover cooler. Leave turkey in brine for two hours per kilo of weight (approximately one hour per pound). Remove turkey from brine and wash thoroughly before preparing to roast.

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