Saturday, November 21, 2009

Turkey Brine

This recipe is enough for a 6lb turkey scale accordingly (see end of recipe). I got this recipe from my friend Kerry Ann. She is the owner of Cooking Traditional Foods - A wonderful traditional foods weekly menu mailer.

3 qts Water
2 C Apple Juice
4 Oranges, quartered
2 Lemons, quartered
1 C Kosher or Sea Salt
1 C Rapadura, Sucanat or Sugar
1 Tbs Black Peppercorns
4 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
4 Bay Leaves

Warm enough water to dissolve the salt & sugar. Cool to room temp and add in remaining ingredients. (squeeze citrus to release most of the juice as you are adding it) Place all into a non-reactive container like a stockpot. Rinse the turkey and place into the brine. Cover and Refrigerate, turning occasionally, for 12+ more than 24hrs.

If you need more brine, be sure to use 1/2 C salt and 1/2 C sugar for every additional gallon on water needed to cover the whole bird. This ratio is what makes it penetrate and get so moist and flavorful.

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