Turkey Brine
Heather Nagel-Doughtie
Brine used in ’08
ingredients
- 1 cup table salt (do not substitute equal amounts of kosher salt)
- 1 gallon icy cold water (*)
- 2 cups brown sugar
- 1/2 cup fresh rosemary leaves
- 1/2 cup dried thyme, leaves
- 2 apples sliced
- 2 oranges quartered
- 2 cans of chicken broth
- 1 small onion, peeled and quartered
- 1 carrot, peeled & cut into 1-inch chunks
- 1 stalk celery, cut into 1-inch chunks
- 4-6 tablespoons unsalted butter, melted
directions
- 1
Bring Brine to a boil and add ice to cool. Place plastic trash bag in a bucket and pour ice cold brine in the bucket. Carefully place the turkey in the bag/bucket and brine in the refrigerator for 6-8 hours. Remove turkey from brine, rinse and let dry on a rack in the refrigerator for 8 hours before cooking. Throw out the remaining brine.
- 2
Note: This recipe is good for a 12-14 lb bird. Adjust as needed for the size of the bird.
Source: Heather Nagel-Doughtie
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