This is the year! Survey says: Brine your turkey! I asked what everyone’s preferred method for making their Thanksgiving Turkey and the overwhelming response was “brine it first then it doesn’t matter how you cook it”. So today I’m going to show you an easy pantry staple brine and how to brine your bird! It’s amazing, easy, and the results are amazing! I used my #FoodSaver to do it today, but you can use a cooler, a pot, a brining bag, or just about anything!
Print your Brine recipe here
- 3 cups apple cider
- 1 ½ cups orange juice
- 2 cups brown sugar
- 1 cup kosher salt or ½ cup table salt
- 3 tablespoons tricolor peppercorns
- 5-6 whole bay leaves
- 5-6 cloves of minced garlic
- 1 ½ tsp dried rosemary
- 1 turkey
- Add everything to a stock pot and stir until sugar and salt dissolves.
- Bring to a boil and then immediately cover the pot and remove from the heat.
- Allow brine to cool completely then transfer to a container and put it in the refrigerator overnight to chill.
- Your brine is now ready
When you are ready to brine your turkey:
- Place defrosted turkey in a FoodSaver bag large enough to hold your bird.
- Pour brine over the top and seal the bag using the moist setting..
- Place in the refrigerator for 24 hours.
- Remove turkey from the brining bag, discard the brine.
- Rinse the turkey well to remove excess salt and brine.
- Pat dry and continue on to your cook method.
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