How to Brine a Turkey (and Why You Should)
Yield 2 gallons
Make this simple and flavorful brine for your turkey this year and be amazed at how much flavor and moisture it adds to the finished meal!
- 1 gallon of warm water
- 1.5 cups of salt
- 3 quarts apple cider
- 1 quart bone broth (or more apple cider)
- 6 sprigs of thyme or 1 tablespoon dried
- 8 cloves of garlic minced
- 2 lemons, zest and slice
- 1 orange, zest and slice
- 1 teaspoon whole cloves, optional
- Dissolve the salt in the warm water.
- Add the apple cider, broth, thyme, garlic, lemons and orange and stir to combine.
- Place the turkey in whatever container you will use for brining (stockpot, 5-gallon bucket, or bag) and add brine.
- Cover or seal tightly and leave at least 24 hours but no more than 48 before your planned cook time. TIP: Place breast side down and make sure brine is touching all sides, if possible.
- Before cooking, rinse well and pat dry. I recommend rubbing skin with butter and adding spices before roasting.
- TIP: Roast breast side down and stuff with 1 apple, 1 lemon, 1 orange and 1 onion (all quartered). I roast uncovered at 450 for 45 minutes and then cover and reduce to 325 until done.
Recipe by Wellness Mama® at https://wellnessmama.com/130065/brine-turkey/