A delicious turkey brine recipe that may be used for any kind of bird. You will end up with a turkey that is really juicy with gravy that is to die for! This is sufficient brine for a turkey weighing between 10 and 18 pounds.
Ingredients
- 1 gallon of broth made from vegetables
- 1 cup of salt from the sea
- 1 teaspoon of dried rosemary that has been crushed
- One tablespoon of sage and dried
- 1 tablespoon of thyme leaf, dried
- One spoonful of dried savory seeds
- Water with ice, one gallon
Directions
Step 1
Accumulate all of the components.
Step 2
Within a large stockpot, combine the following ingredients: vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil while stirring several times to ensure that the salt is completely dissolved. Take the dish off the stove and allow it to cool to room temperature.
Step 3
After the combination of broth has cooled, pour it into a bucket that is clean and of food-grade 5 gallons. Bring the cold water to a boil.
Step 4
Clean and dry your turkey well. Check to see that the internal organs have been removed. Position the turkey in the brine with the breast side facing down. Make certain that the cavity is appropriately filled. The bucket should be placed in the refrigerator for a period of eight hours, or overnight.
Step 5
Be sure to remove the turkey with caution, then drain off any extra brine and pat it dry. Throw away any residual brine.
Step 6
You may prepare the turkey as you choose, but save the drippings for the gravy. Remember that brined turkeys cook twenty to thirty minutes quicker than unbrined turkeys, so keep an eye on the temperature monitor.
Nutrition Value
| 3 | Calories |
| 0g | Fat |
| 1g | Carbs |
| 0g | Protein |