Holiday Turkey Brine Recipes

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HOLIDAY TURKEY BRINE



Holiday Turkey Brine image

There are many brines available for your holiday turkey, and many have similar ingredients. The basic concept is that brining a turkey, or any meat, helps that meat retain moisture over long cooking periods. My husband said this recipe created the juiciest turkey he had ever experienced. Even after almost 4 hours of cook time, you could squeeze the juice out of the meat it was so tender and juicy. And the savory and sweet flavors were just enough to complement the brine and impart those flavors to the turkey. Bon appetit!

Provided by Darlene

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 12

Number Of Ingredients 13

1 gallon vegetable broth
1 ½ cups sea salt
⅓ cup brown sugar
2 tablespoons black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 gallons water
½ cup apple cider vinegar
3 apples, cut into quarters
1 onion, cut into quarters
½ cup Worcestershire sauce
3 cloves garlic, peeled

Steps:

  • Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature.
  • Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 22.8 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 11307.5 mg, Sugar 15.5 g

TURKEY BRINE



Turkey Brine image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h20m

Yield 15

Number Of Ingredients 7

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g

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