Turkey Brine Marinade
Source of Recipe
from marlaoh at rc
List of Ingredients
Turkey Brine Marinade
1 1/2 cups, KOSHER salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider
The peel from one orange or one tangerine (colored part only - not
white pith)
Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage
Combine all ingredients in a non-reactive pot, bring mixture to a
boil, lower heat and simmer for 15-20 minutes (partly covered). Allow
brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets
from body cavity - but reserve them, if desired, for giblet gravy).
Note:
*Be sure that the container for the turkey in brine is non-
reactive: use enamel, glass, crockery, stainless steel, even a
plastic bucket - never cast iron or aluminum. The pot should be just
large enough to contain the turkey (so the brine will be sufficient
to cover the bird).
Pat turkey dry with paper towels, then immerse turkey in cooled
brine.* Turkey should be COMPLETELY submerged in liquid (place a
plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for at least 8-10 hours, up to 24
hours.
Remove turkey, rinse, pat dry, and roast as usual.
Let the roast sit at room temperature for at least 1/2 an hour prior
to carving. Recipe
|
|
member logon
