Thanksgiving may have come and gone but that doesn't mean this turkey brine recipe has to be put away for another year....it works great with chicken too! This recipe by the Pioneer Woman produced the best tasting turkey I have ever had. Yes, ladies and gentlemen, the best. Dry, crumbly white meat? No more. Every bite of meat is juicy and the skin has a wonderful crunch of citrus, fresh herbs and the right amount of salt.
Ingredients:
- 3 cups apple juice
- 2 gallons cold water
- 4 tablespoons fresh rosemary leaves
- 5 cloves garlic, minced
- 1.5 cups Kosher salt
- 2 cups brown sugar
- 4 tablespoons peppercorns
- 5 whole bay leaves
- peel of three large oranges
- 2 gallons cold water
- 4 tablespoons fresh rosemary leaves
- 5 cloves garlic, minced
- 1.5 cups Kosher salt
- 2 cups brown sugar
- 4 tablespoons peppercorns
- 5 whole bay leaves
- peel of three large oranges
*1/4 recipe recommended for a chicken (~4.5 lbs of meat)
1. Combine all ingredients in a large pot, stirring until the salt and sugar dissolve. Bring to a boil, turn off heat and cover.
2. Allow the brine to cool completely and then pour into a large brining bag or pot. Immerse the turkey in the brine and let soak for 16-24 hours in the refrigerator.
3. Remove from brine and allow to soak in cold water for 15 minutes to remove excess salt.
4. Discard brine and roast turkey/chicken as normal.
Garlic mashed potatoes and easy green beans recipes coming soon!
Enjoy!
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