What’s turkey brine? Simply said, it’s a salt water soak for your Thanksgiving entrÃ©e.
About three years ago I decided to use brine for out Thanksgiving turkey. I’d never done it before — in fact, I’d never heard of it —Â until I happened across a recipe with promises of super moist, juicy Thanksgiving Day turkey if I brined it. That’s what I was looking for.
We’ve been brining our turkeys ever since, because it makes them truly delicious.
- 1 gallon vegetable broth
- 1 C salt
- 1 T crushed dried rosemary
- 1 T dried sage
- 1 T dried thyme
- 1 T dried savory
- 1/4 C Worchestershire sauce
- 1 quart apple juice
- 3 quarts ice water
- In a large pot, combine the spices with the broth. Bring to a boil, stirring frequently. 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 remaining liquids.
- Remove innards. Wash and dry turkey. 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. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.