Brining is an age old technique used to preserve food. In short, it involves submerging meat in a salt solution for several days before cooking. The result? Juicy, tender meat every time.
Holiday Brine And Turkey Recipe
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This holiday season, try brining your turkey! The results are truly magic, as the turkey comes out moist and flavorful. This method of brining can be used on many different meats, but works particularly well on whole turkey. This holiday season, say no to dry turkey and give your family a meal to remember!
3 Cups Apple Cider
2 Gallons of cold water
4 TBSP Rosemary leaves
2 TBSP Thyme Leaves
6 Cloves minced garlic
1 1/2 Cups Kosher salt
2 Cups Brown Sugar
3 TBSP Tellicherry Peppercorns
6 Whole Bay leaves
4 Large Oranges (Peels Only)
3 Large Lemons (Peels Only)
Combine all the ingredients into a large stock pot and bring to a boil. Stir until the salt and sugar dissolve. Remove from the heat and allow the brine to cool completely.
Place raw turkey (cleaned and free of innards) and brine in a large brining bag. Refrigerate for up to 24 hours.
Before roasting, remove the turkey and rinse with cold water. (Discard the brine)
Pat the turkey dry, to prepare for roasting. Rub the top and underside of the turkey skin with room-temperature butter. Season turkey liberally inside and outside with Palate Gourmet's Creole Lady's Blackening Spice or Palmetto State spice rub. Roast the turkey @ 350° F for approximately 13 minutes per pound.