Easy brine for an 11-pound turkey. Use any herbs you prefer.

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Recipe Summary

prep:
35 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
20
Yield:
1 11-pound turkey
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.

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  • Remove brine from heat and let cool to room temperature. Store in the refrigerator.

  • Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.

  • Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

477 calories; protein 52g; carbohydrates 15.1g; fat 20.5g; cholesterol 169.9mg; sodium 3530.5mg. Full Nutrition
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