Turkey brine recipes
3 cups apple cider
two cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
five complete bay leaves
5 cloves garlic, minced
four sprigs rosemary, leaves stripped off
Peel of three massive oranges, removed in large strips
- Mix two gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a massive pot. Stir until the salt and sugar dissolve. Deliver to a boil, then flip off the heat and cover.
- Enable to great entirely, then spot into the fridge to chill. Spot uncooked turkey in the chilled brine resolution, then refrigerate for 16 to 24 hours.
- When prepared to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Permit to sit in clean water for 15 minutes to take away extra salt from the outdoors.
- Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your regular roasting approach.