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Jeff's Turkey Brine

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"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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40 m servings 1079 cals
Original recipe yields 1 servings (1 batch brine)


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  1. 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.
  2. Mix brine and ice together in a large container.


  • 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

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