Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I came up with this recipe after trying several brines and taking the best from them all. Try it and taste the difference. It makes enough for a 9 to 12 pound turkey.

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
1.25 gallons
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.

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  • To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.

Nutrition Facts

79 calories; protein 0.1g; carbohydrates 3g; fat 0.1g; cholesterol 0mg; sodium 17518.9mg. Full Nutrition
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