Here is one of my favorite Brine recipes. Don't be afraid of the copious amounts of salt and sugar you rinse it all off before you roast the bird.
- 1 Quart Apple Cider
- 1 gallon Water
- 4 Tablespoons Fresh Rosemary Leaves ( 6 of your cubes we made last month)
- 3 cloves Garlic, Minced
- 1 cup Kosher Salt (it comes it a blue box in your salt isle)
- 1 1/2 cups Brown Sugar
- 2 Tablespoons Peppercorns
- 8 whole clove buds
- 5 whole Bay Leaves
- Peel Of Three Large Oranges(just use your vegetable peeler)
- and the juice from those oranges
Allow to cool completely, I put it in the fridge, I like to use the bottom vegetable drawer right out of the fridge, line the drawer with a large plastic bag I use a large zipper storage bag, the size you use for clothes or blankets.(or a trash bag) Put the uncooked turkey and brine solution in the bag and squeeze all the air out and zip to seal tight, then refrigerate for 16 to 24 hours.I put the drawer right on the floor of the refrigerate so not to snap the track of the wall.
When ready to roast turkey, remove turkey from brine rinse well and pat dry, and cook according to your normal roasting method.
Your bird will be so moist and flavorful, this will be your new method from now on. throughout the year play around with different flavors in you brine just half you liquids and use a chicken.
Try rosemary Thyme and garlic or lime peel cumin and red chili flakes just play with it have fun and always remember when trying something new on the fly "right it down" so you remember for next time