Fruity Tutti Turkey Brine Recipes

THE BEST TURKEY BRINE

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

CITRUS TURKEY BRINE

Steps:

• Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

CITRUS TURKEY BRINE

Steps:

• Gather the ingredients.
• Bring 4 cups of water to a low boil in a large saucepan. Add the salt and sugar and stir until they are completely dissolved.
• Cut the lemon, lime, and orange into 8 pieces each.
• Add the lemon, lime, orange, onion, garlic, bay leaves, and thyme to the saucepan. Reduce the heat to low and cover. Let simmer for 30 minutes.
• Pour this mixture into a large pot. Add the remaining water (cold) and refrigerate the brine until it is completely cooled.
• If using a frozen turkey, it must be completely defrosted before brining. Place the poultry and brine in a large plastic container. The poultry should be fully surrounded by the brine. Keep the turkey refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey.