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Turkey Brine




Source of Recipe


KerryAnn Foster


Recipe Link: http://cookingnt.blogspot.com/

This recipe was posted to my blog in October. It's in the archives.

This recipe creates enough brine for a 6 lb turkey breast.

3 quarts water
2 cups apple juice
4 oranges, quartered
1 cup kosher or sea salt
1 cup rapadura or muscovado
1 tablespoon black peppercorns
4 sprigs rosemary
4 bay leaves
6 sprigs thyme
2 lemons, quartered

Warm some of the water and dissolve the rapadura or muscovado and salt.
Cool to room temperature and add the remaining ingredients (squeeze the
citrus as
you add it). Place into a non-reactive container like a stockpot. Rinse the
turkey breast and place into the brine. Cover and refrigerate, turning
occasionally, for 12 to 24 hours.

If you need more brine, such as when doing a whole bird, you can use 1/2
cup salt and 1/2 cup of rapadura for every gallon of water.

You can then cook the bird by any method you choose. We prefer to deep fry
in peanut oil, but it can just as easily be baked.