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Turkey Brine

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"Always consider brining your Turkey. The end result will be well worth the effort"

Serves 10# to 20# bird | Prep Time 10 minutes | Cook Time a minimum of 16 hours but no more than 24 hours

Why I Love This Recipe

This recipe yield will brine a 15 to 20# Fresh Turkey

For a small 10 to 15# Turkey, simply cut this recipe by half.

It’s best to use a fresh turkey for brining. A frozen turkey is often injected with sodium preservatives that will affect the final flavors and could be too salty. There are frozen organic birds available (I’ve seen them at Whole Foods, for example) that can be thawed and used for a great brined turkey.

Ingredients You'll Need

1 15 to 20# Fresh Turkey (Frozen Organic, is fine)
3 c. apple juice or apple cider
2 gallons cold water
4 tbsp. fresh rosemary leaves
5 cloves garlic, minced
1 1/2 c. kosher Salt
2 c. brown sugar
3 tbsp. peppercorns
5 whole bay leaves
Peel of three large oranges


Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

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