*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great base recipe - This wasn't my first brine so I went off the reservation and was rewarded with a great tasting turkey. I used fresh savory and sage in addition to thyme and rosemary (use what ever FRESH spices sound good), I omitted the all spice but maybe next time will try, added some fresh squeezed orange peal and all. I marinated for 5 hours - have gone as much at 48 hours if you start with a frozen bird - 48 hours is great and you will be rewarded. Remember, the brine has to be kept cold 34-38 degrees, so add ice if need be to maintain temp.
I boiled 1.5 cups coarse salt with about 8 bay leaves, 1 tablespoon each pepper corns, tyme and rosemary in only 1 quart water (or 4 cups). Once salt dissolved I added another quart icy cold water and waited for water to cool before adding 15 lb turkey for 12 hours. Before putting in oven i stuffed 1 medium onion, 1 apple and 1 orange to turkey cavity and cooked breast side down. After only 4 hours the turkey fell apart before I could turn it breast side up -- next time I will turn it over 2 hrs earlier instead -- was DELISH -- loved not having to use broth or cider in brine.
This is the first time using a brine. I can't believe how it turned out. The turkey was juicy and delicious. We didn't have any leftovers, none. That has never happened before. I used pieces instead of a whole turkey. Thank you for the recipe.