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My review
Jeff's Turkey Brine
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jeffreyj05
"This is an experimental turkey brine. Normally brine for 12 to 24 hours, then season (with a simple dry rub) for another 12 to 24 hours. Then cook your turkey the best you know how (deep-fried is preferred)."
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Ingredients
40 m servings 1079 calsOriginal recipe yields 1 servings (1 batch brine)
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- US
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Directions
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Prep
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Ready In
- Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil. Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes. Cool completely.
- Mix brine and ice together in a large container.
Footnotes
- Cook's Note:
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
Nutrition Facts
Per Serving: 1079 calories; 11.7 g fat; 242.5 g carbohydrates; 25.2 g protein; 0 mg cholesterol; 2075 mg sodium. Full nutrition