Turkey Brining
This gives new meaning to the term ‘bird bath’.
Prepping for Thanksgiving dinner wouldn’t be complete without a brining recipe, and this recipe gets everything right. With just a handful of ingredients I promise your turkey will be juicy, tender, and beyond delicious.— CFG
Ingredients:
Note: This recipe is for a ~10-12lb turkey and can be easily doubled.
4 cups apple juice
12-16 cup cups of water
3/4 cup coarse Kosher salt
3/4 cups brown sugar
2 tbsp peppercorns
3 sprigs fresh thyme
3 sprigs fresh rosemary
5 large garlic cloves, lightly smashed (skins may be left on)
1 rind of a citrus fruit (lemon or orange)
2 bay leaves
Directions:
In a large stockpot (big enough to hold your turkey), add 4 cups of apple juice, 3/4 cups of coarse Kosher salt, and 3/4 cups of brown sugar.
Bring to low-medium heat just until salt and sugar dissolve and remove from heat.
To the stockpot add in 2 tbsp of whole peppercorns, 3 sprigs of fresh thyme, 3 sprigs of fresh rosemary, 5 large garlic cloves (lightly smashed), 1 rind of citrus fruit (lemon or orange), and 2 bay leaves.
Add in 4 cups of water and stir mixture until fully incorporated, then gently place the turkey in the stockpot and top with remaining water (4-8 cups) until turkey is fully submerged and covered by brining mixture.
Cover and place in refrigerator for 12-24 hours.
Drain mixture and dispose of brining ingredients. Cook turkey as per normal cooking instructions.
