Holiday Turkey Brine Recipe2014-12-01
- Course: Main Course
- Prep Time : 0m
- Cook Time : 0m
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We used this AMAZING brine this year for one of our turkeys…Oh my!…I will never not brine my turkey again before I bake it!
I’m not a fan of dark meat and I could have eaten quite my fill of it as the brine enhanced the flavor of the meat perfectly!
I hope you try it for your next holiday bird and let me know what you think!
Holiday Turkey Brine
- 3 cups Apple Cider
- 2 gallons Cold Water
- 2 TBSP dried Rosemary
- 5 cloves Garlic, Minced
- 1cup Kosher Salt
- 2 cups Brown Sugar
- 3 Tablespoons Peppercorns
- 5 whole Bay Leaves
- Peel Of Three Large Oranges
- To Roast:
- 1 stick butter room temperature
- 1 TBSP Morton's Natures Seasoning
- 1 TBSP celery salt
- 2 sticks of celery and the 3 peeled oranges
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry.
Put turkey in your roasting pan.
I stuffed the cavity with the 3 peeled oranges and the 2 sticks of celery.
Mix the softened butter with the seasonings and rub all over the turkey. When done, feel free to add more seasoning all over.
Our turkey was 14 pounds and we cooked it at 350 degrees in our roaster for 3 hours.