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Roseann's Turkey Brine

Original recipe from Roseann Hayes Recipe
Recipe bycbrno
Notes: 

I start brining the turkey around 9:00 AM on Wednesday. I use a large bucket to put the turkey in, line it with a trash bag. I keep the turkey brining out on my deck, out of the sun. I get a brick, clean it off, wrap it in tinfoil, then put it in a plastic bag. I do this to the brick because the turkey floats and this is used as a weight.That’s general info.

2015-Used Ingredients below. About 8 hours. No Convection - see Bongi's guide. Did not do last four steps below but should have! Skin not crisped! Did NOT use convection oven.

Made Gravy with broth from Gizzards, etc and 3 cups of water that was under turkey while cooking. - total 4 cups - no other ingredients in gravy - delicious. Attributed it to the brined turkey. I did not need drippings for flavor so gravy was light in color. (4 cups broth, 1 stick of butter, 1/2 cup flour)

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Ingredients: 

1 gallon vegetable broth (if you buy, don’t get low sodium)
1 C Kosher salt
1/2 C brown sugar
1 tablespoon peppercorns
1/2 tablespoon allspice
1/2 tablespoon candied ginger


 

  • (note: I have and haven’t used the above spices. In the past, I’ve used rosemary, thyme, sage, garlic, oregano, etc. There’s no hard and fast rule, you’re just looking for flavor).
  • Boil the above. Cool.
  • Dump cooled brine in trash bag which lines the bucket I described above and add ice (small bag) and 1 gallon cold water. Weigh the turkey down with the brick I described above. Cover the turkey with the extra from the green garbage bag it’s brining in.
  • Rinse under cold water in sink.
  • Pat dry with paper towels, inside and out.
  • Place turkey on a wire cookie rack with a cookie sheet under it to catch drippings.
  • Refrigerate uncovered. This drying out process helps crisp the skin.

 

 

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