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My review
Harvest Turkey Brine
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Jeff Montgomery
"Easy brine for an 11-pound turkey. Use any herbs you prefer."
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Ingredients
1 d 1 h 15 m servings 477Original recipe yields 20 servings (1 11-pound turkey)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.