Recipe
Brining a turkey results in an incredibly moist and juicy (not "watery") bird every time.
Ingredients:
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1 1/2 cups, KOSHER salt (not regular, use KOSHER
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1 1/4 cups, brown sugar
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10 whole cloves
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3 teaspoons, black peppercorns
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1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
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The peel from one orange or one tangerine (colored part only - not white pith) {I used two}
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Optional: 3 teaspons, dried thyme and/or 3 teaspoons, dried sage
Directions:
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Combine all ingredients in a non-reactive pot, bring mixture to a biol, lower heat and simmer for 15
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Rinse turkey under cool running water, inside and out (remove giblets from body cavity - but reserve them, if desired, for giblet gravy).
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Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with liquid).
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Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours.
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Remove turkey, rinse, pat dry, and roast as usual
Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket - never cast iron or aluminum. The pot should be large enough to contain the turkey (so the brine will be sufficient to cover the bird).