Since Thanksgiving Turkey Brine is all the rage these days, I thought I would share our brine recipe that we created last year.
In fact, our Turkey is marinating in the brine right now for tomorrow’s festivities.
8 cups of water
8 cups quality apple cider or a vegetable stock
1/2 cup brown sugar
3/4 cup kosher salt
1 tablespoon ground black pepper
4 cloves garlic, crushed
3 bay leaves
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
A handful fresh parsley leaves
1. Combine the water through thyme in a large stockpot over medium-high heat. Bring the mixture to a boil, stirring occasionally.
2. Remove from the heat and allow the mixture to cool, mix in the Parsley and pour into a large container that can hold the Turkey (with innards removed), fully immersed (If the Turkey is not covered, add in equal parts of cider and water). Cover and keep in the refrigerator or somewhere where you can keep the Turkey between 36-38 degrees. Allow the turkey to rest in the brine for 8-24 hours.
3. Remove the Turkey from brine, rinse well with cold water, and pat dry with paper towels. You may now proceed with roasting the Turkey.
Photo courtesy of MarthaStewart.com