Tuesday, November 20, 2012

Turkey Brine

 This is my classic turkey brine which I use each year.  If you have never brined your turkey, you really should try it.  It adds lots of flavor and makes the meat very moist.

 Into a very large pot, pour 2 gallons of water and 4 cups of apple cider.

 Add 2 cups of kosher salt.  If you don't have kosher salt, lower the amount of regular salt to 1-1/4 cups.

 Add 2 cups of brown sugar.

Add 4 bay leaves, a bunch of rosemary and thyme and some sage leaves.  Add the peel of 1 orange, bring it to a boil and whisk until the sugar is dissolved.  Let this cool completely and then add your turkey.  I, of course, forgot to take a pic of the turkey in the brine. If the turkey is not covered by the brine, dip a cloth in the brine and cover the turkey with it.  Brine your turkey at least 24 hours in advance or up to 2 days.  Turn the turkey in the brine at least once a day.  I roast my turkey, unstuffed, at 450 for 20 minutes.  Then I turn the heat down to 325 degrees and roast the turkey until the internal temperature reaches 170 degrees.  For a 20 pound bird it will take about 7 hours.   I roast the turkey breast side down.

If you have time, please send Bev good wishes by clicking on this link.  She is in the hospital getting a feeding tube:  https://www.centralbap.com/portal/site/centralbap/menuitem.058988f668cec8f6c9306d28fa8320a0/?vgnextoid=9dab07441b19d110VgnVCM100000af38020aRCRD&vgnextfmt=default