Turkey Brine Popular Recipes

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Turkey Brine

"This is a delectable brine for any poultry. It will make your hen very juicy, and gravy to die for!! This is enough brine for a ten to 18 pound turkey."

Ingredients :

1 gallon vegetable broth
1 cup sea salt
1 tablespoon overwhelmed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Instructions :

Prep : 5M	Cook : 15M	Ready in : 8H20M

In a huge stock pot, integrate the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring often to make sure salt is dissolved. Remove from warmth, and allow cool to room temperature.
When the broth mixture is cool, pour it into a easy five gallon bucket. Stir inside the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make certain that the cavity gets stuffed. 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 favored reserving the drippings for gravy. Keep in thoughts that brined turkeys cook dinner 20 to 30 minutes quicker so watch the temperature gauge.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it calmly, and make clean-up less difficult.

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