Great Turkey Brine For A Moist Juicy Bird Food

ULTIMATE TURKEY BRINE

Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories Side Dish Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

Ingredients

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Steps:

Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
Refrigerate brine until completely cooled.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

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

TURKEY BRINE

Turkey brine image

Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas

Provided by Adam Bush

Time 15m

Number Of Ingredients 7

Ingredients

200g coarse sea salt
100g light brown soft sugar
2 bay leaves
handful of thyme sprigs
10 peppercorns
1 orange, zest pared into strips
2 tbsp coriander seeds, toasted

Steps:

Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.