Herb Turkey Brine
To brine or not to brine, that is the question! I have cooked both turkeys with and without a soaking the turkey in a brine first. My saying is “if you have the time, brine.” It’s another chance to infuse flavor into your bird so I say why not take the opportunity! This herb turkey brine creates a flavorful, juicy bird when it’s cooked. After your turkey has brine and you are ready to cook, season with my herb compound butter!
What you need
Should cover a small/regular sized turkey, for a larger turkey double the recipe.
1 Gallon Water
1 Cup Apple Juice
1 Orange – squeeze juice and add the rind
1 Cup Salt
2 cups Sugar
1/3 cup Molasses
1 Tablespoon Peppercorn Medley
1 Tablespoon Poultry Seasoning (seasoning mix should have thyme, sage, marjoram, rosemary, black pepper, nutmeg in it)
In a large stock pot, brine bag or bucket mix all of the ingredients and give the mixture a stir. Add your bird and let sit overnight or 8-12 hours in a refrigerator or cool place.
Herb Turkey Brine
Ingredients
- 1 Gallon water
- 1 cup Apple Juice
- 1 whole Orange squeeze juice and add the rind
- 1 cup Salt
- 2 cups Sugar
- 1/3 cup molasses
- 1 Tablespoon Peppercorn Medley
- 1 Tablespoon Poultry Seasoning (mix should have herbs like thyme, sage, marjoram, rosemary, black pepper, nutmeg)
Instructions
- In a large stock pot, brine bag or bucket mix all of the ingredients and give the mixture a stir. Add your bird and let sit overnight or 8-12 hours in a refrigerator or cool place.