Kate's Cuisine

Mar 08 2014

Turkey Brine

turkey brine

I know it’s not the holidays, but this turkey brine recipe was requested by a reader. And while it’s true that I do already have a roast turkey recipe on the site, and that recipe also has a brine to go along with it, I prefer this one. I obtained it when this past Christmas I was preparing to host Christmas dinner, and I watched just about every holiday special Food Network aired. It was wonderful! We had Jamie Oliver’s roasted veg, Michael Simon’s creamed spinach tarts, and this delicious turkey brine from Chuck Hughes. I have to tell you, the turkey turns out delicious when you use this brine! And it will also be swimming in a ton of juice when you pull it out of the oven – giving you a great base for the most fantastic gravy to serve alongside it.

2 – 3 cups salt $1.50
2 handfuls brown sugar $0.20
2 cups molasses $3.99
2 onions, coarsely chopped $0.94
2 lemons, cut in half $0.70
A bunch of fresh rosemary $2.99
1 head of garlic, cut in half $0.33
1/2 handful of whole peppercorns $0.20

Total cost $10.85

1.) Place salt, brown sugar, and molasses in a large pot. Fill with water and bring to a boil over high heat on the stove. Stir so that everything combines and dissolves, and then pour into a cooler large enough to hold your turkey.

2.) Add the onions to the cooler. Squeeze the juices from the lemons into the cooler, and then drop the lemons in. Add the rosemary, the garlic, and the peppercorns.

3.) Fill the cooler almost completely with cold water and then place turkey in. Add ice, and more water if needed, making sure that the turkey is completely submerged in the water.

4.) Leave turkey in the brine for 48 hours, checking on it every so often and adding more ice and water as needed.

5.) After 48 hours has passed, remove turkey from the brine, completely rinse off, pat dry, and then cook according to the roast turkey recipe.

6.) Serve and enjoy!

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